A reminder that restaurant booze is a waste of money

So I was looking up menus of view restaurants around the city, and found a Vesper martini on the menu. So, I decided to do the math on what it would take to make one instead of ordering it from that restaurant. It’s a restaurant in West Van, The Beach House. I’m copying and pasting my notes for how I’d make it, as follows:

Gin – Tanqueray No. Ten – $53 (60.95)
750 ml /85.5 ml = 8.77 vespers per bottle (VPB)
60.95/8.77 = $6.95 per vesper (gin)
vodka: Smirnoff blue label – $26 (29.9)
750 ml/28.5 ml = 26.31 VPB
$29.9/26.31 = $1.14
Noilly Prat Extra Dry – $17 (19.55)
750 ml/14.25 = 52.63 VPB
19.55/52.63 = $0.37
Totals:
$6.95
+
$1.14
+
$0.37
= $8.46 Per Vesper
Not including lemon peel
$25.59 w/ tax for 3 oz “vesper” at Beach House Restaurant
x 1.5 for proper size equivalent
= $38.39
38.39/$8.46 = 4.54 times the cost at restaurant

The thing that really offends me isn’t the price gouging, although $22 for a fucking martini is horseshit. It’s that they think that a Vesper is 3 ounces. It’s 4 1/2. That’s what my measurements of it are based on. Three ounces gin, one of vodka, and one-half ounce of Vermouth.