cocktail-cost-per-servelisted

# Cocktail cost per serve Price each consumed quantity, then reconcile ingredient subtotals to the recipe and per-serve totals. The procedure never looks up a live price, exchange rate, standard waste factor, or menu margin. Missing cost evidence remains visible. ## Fix the costing basis Collect the recipe name, number of servings, assessment date, and one currency. Reject mixed currencies until the user supplies a repriced cost in the selected currency with its conversion date and source. For each recipe line, record the consumed amount and unit. Add a dated cost basis that covers a package, a homemade batch, or one fixed item. The cost basis needs a low and high cost when the price or usable yield is uncertain. Equal values produce an exact-cost branch. Completion requires every recipe line, its quantity, and either a cost basis or an explicit `missing` state. ## Normalize the ledger Read [the input contract](references/input-contract.md) before creating the calculator JSON. Milliliters and US fluid ounces can share one volume basis. Count units such as pieces or dashes must match exactly. Never assign a universal size to a dash, peel, egg, or garnish. Usable package volume and usable homemade yield come from the user. Do not add a shrinkage, spoilage, or prep-loss percentage. Completion requires compatible units for every priced line and a traceable source label for each cost basis. ## Run the deterministic calculation Execute the calculator from the installe