I don't really know how I feel about this ability. It's a little disconcerting. I tell myself that I still need to understand how flavors work together, I still need a brain and a palate--and that's true. All the math in the world won't help you if you can't put good flavors together. And the math isn't always right, either. Some drinks are better with more than average sugar or acid, some with less. The math will only give you the backbone of the drink--its structure. The soul of the drink will be the aromatics and flavors you choose. But the math has been incredibly useful to me for judging existing cocktail recipes and for developing my own.