The objective of this study was to examine different methods of preparation of a low-alcohol drink for use as a control in behavioral studies. Treatments included: untreated juice, juice with alcohol (rum), juice with rum floated on the surface and juice with ethanol floated on the surface. Untrained panelists (n=48) rated each drink for overall preference, alcohol aroma intensity, sweetness, sourness, "burn"/mouth-feel, alcohol flavor and perceived alcohol concentration. Alcohol flavor intensity and "burn" were the most intense in juice with rum, followed by the two floated alcohol drinks. Perceived alcohol concentration was moderate in juice with floated rum and juice with floated ethanol. Floating ethanol on top of a juice performed adequately as a sensory mimic for a full-alcohol drink.