Recipe ingredients

id	variant_id	ingredient_id	amount	unit	role	notes
18150	3673	484	0.5	—	modifier	Bailor Vermouth
18152	3673	19	—	—	other	ice
18153	3674	684	1	—	base	Doubonnet
18155	3674	85	1	twist	garnish	orange peel
18154	3674	19	—	—	other	ice
18156	3675	81	0.6	—	base	Gordon dry gin
18159	3675	85	1	twist	garnish	orange peel
18157	3675	530	0.3	—	modifier	Chappaz Vermouth
18158	3675	484	0.1	—	modifier	Bailor Vermouth
18160	3675	19	0.5	glass	other	fine ice
18161	3676	81	0.5	—	base	high and dry gin
18162	3676	530	0.5	—	modifier	French Vermouth
18163	3676	19	—	—	other	cracked ice
18164	3677	893	0.5	—	base	—
18165	3677	81	0.5	—	base	Gordon gin
18166	3677	85	1	twist	garnish	orange peel
18167	3677	19	—	—	other	cracked ice
18168	3678	807	1	dash	base	apricot brandy
18171	3678	198	1	—	base	rye whiskey
18170	3678	416	1	dash	bitter	—
18169	3678	516	1	dash	modifier	Curacao
18172	3678	19	—	—	other	cracked ice
18173	3679	416	1	dash	base	—
18174	3679	198	0.9	—	base	rye whiskey
18175	3679	807	0.1	—	modifier	apricot brandy
18176	3679	19	0.5	glass	other	fine ice
18177	3680	442	1	dash	base	—
18178	3680	81	0.5	—	base	Gordon dry gin
18179	3680	530	0.3	—	modifier	Chappaz French Vermouth
18180	3680	484	0.2	—	modifier	Bailor Vermouth
18181	3680	19	0.5	glass	other	cracked ice
18182	3681	8	2	tsp	base	sugar
18185	3681	78	1	wine glass	base	whiskey
18183	3681	83	1	wine glass	dilution	carbonated water
18187	3681	423	—	—	garnish	fruit
18184	3681	24	3	sprig	other	mint
18186	3681	19	0.5	glass	other	ice
18188	3682	79	0.333	pint	base	lemon juice
18190	3682	172	0.5	pint	base	Cognac brandy
18191	3682	112	0.25	pint	base	peach brandy
18192	3682	797	0.25	pint	base	Jamaica rum
18193	3682	442	4	tbsp	bitter	—
18194	3682	6	2.5	pint	dilution	cold water
18195	3682	19	—	—	other	ice
18189	3682	8	1	pound	sweetener	white sugar
18198	3683	16	1	twist	acid	lemon peel
18196	3683	204	0.5	—	base	cherry brandy
18197	3683	15	0.5	—	base	Martell brandy
18199	3683	19	0.5	glass	other	cracked ice
18200	3684	336	1	bottle	base	Moselle wine