cocktail-syrup-conversionlisted

# Cocktail syrup conversion Convert one declared pure-sucrose-and-water syrup into another on a mass basis. Preserve the original sucrose dose, expose the water difference, and refuse composition guesses. ## 1. Gate the conversion Accept the job only when every syrup in the calculation contains sucrose and water with no other dissolved material. | Request | Route | |---|---| | Honey, agave, invert syrup, gomme, fruit, spice, acid, salt, or mixed sweetener | Ingredient-specific formulation review | | Unknown commercial syrup | Producer specification or laboratory measurement | | Make a syrup from raw ingredients | Syrup preparation procedure | | Rebalance a complete drink by taste | Recipe development | | Convert a recipe to more servings | Cocktail recipe scaling | A name such as `simple`, `rich`, `semi-rich`, `one-to-one`, or `two-to-one` does not establish composition by itself. Require a declared mass ratio, a producer mass fraction for the exact product, or a compatible measurement. Do not suggest adding flavoring and treating its dissolved contribution as negligible. A flavored result stays outside this exact branch. Return `STOPPED: COMPOSITION NOT ESTABLISHED` when either concentration lacks traceable evidence or when another solute is present. State the evidence needed for a future run without issuing a substitute amount. A specification that states sucrose mass does not move a flavored or mixed commercial product into this pure-sucrose-water branch. Route that