The problem with this analysis is lack of depth. Changing any step of the recipe (the ingredients, measurements, temperatures, cooking vessels, order of operations, even presentation) can result in vastly different products.<p>Firstly, you need similar measurements. Second, replacing one ingredient for another affects the chemical composition that directly influences the perceived flavor (sweet, bitter, sour, salt, fat). Third, the physical acts of stirring vs shaking affect texture, temperature, and dilution all at once.<p>All this would need to be added to the model to begin to approximate actually similar cocktails, and not just a comparison like <i>"Hey, you can take the sugar and eggs out of cake and make bread!"</i><p>(The fact that the author conflates sweet and dry vermouth is also not great; that's like confusing a Riesling with Extra Brut Champagne)