The log P_OW of ethanol is −0.18 according to Wikipedia, i.e. in a two-phase system ethanol would preferrably accumulate in the aqueous phase, but not by much.

Suppose I wanted to lower the alcohol concentration in a drink, how well would adding some vegetable oil, mixing and removing the top layer with a straw work? What other parts of the drink are likely to accumulate in the oil? Which (unwanted) side effects can I expect?

PS: While this may sound like a question for the cooking subsite, I am only interested in the chemistry.

The log P_OW of ethanol is −0.18 according to Wikipedia, i.e. in a two-phase system ethanol would preferrably accumulate in the aqueous phase, but not by much.

Suppose I wanted to lower the alcohol concentration in a drink, how well would adding some vegetable oil, mixing and removing the top layer with a straw work? What other parts of the drink are likely to accumulate in the oil? Which (unwanted) side effects can I expect?

Edit: Definition of Drinks

I'm interested in the effects on different types of drinks/alcoholic beverages from low-alcohol content beers to wines, whiskeys, vodkas and Stroh.

PS: While this may sound like a question for the cooking subsite, I am only interested in the chemistry.