Recipe ingredients

id	variant_id	ingredient_id	amount	unit	role	notes
18301	3706	534	1	dash	base	orange bitters
18302	3706	81	0.5	—	base	Gordon dry gin
18303	3706	484	0.5	—	modifier	Martini Russie Vermouth
18304	3706	19	—	—	other	ice
18305	3707	892	0.5	—	base	Byrrh wine
18306	3707	81	0.5	—	base	Gordon gin
18308	3707	85	1	twist	garnish	orange peel
18307	3707	19	—	—	other	ice
18309	3708	442	2	dash	base	—
18312	3708	15	0.5	jigger	base	California brandy
18314	3708	714	1	whole	garnish	olive
18310	3708	479	2	dash	modifier	—
18311	3708	530	0.5	jigger	modifier	Chappaz French Vermouth
18313	3708	19	0.5	glass	other	ice
18315	3709	198	0.75	—	base	rye whiskey
18317	3709	158	1	slice	garnish	orange
18316	3709	530	0.25	—	modifier	French Vermouth
18318	3709	19	—	—	other	ice
18319	3710	484	0.4	—	base	Bailor Vermouth
18320	3710	198	0.4	—	base	rye whiskey
18321	3710	730	0.2	—	base	Gordon sloe gin
18322	3710	19	0.5	glass	other	cracked ice
18323	3711	894	0.5	—	base	Booth's orange gin
18324	3711	730	0.5	—	base	Field's sloe gin
18325	3711	19	—	—	other	ice
18333	3712	16	1	twist	acid	lemon peel
18326	3712	75	2	dash	base	syrup
18328	3712	122	3	dash	base	absinthe
18330	3712	527	1	jigger	base	—
18327	3712	534	3	dash	bitter	orange bitters
18329	3712	442	1	dash	bitter	—
18332	3712	714	1	whole	garnish	olive
18331	3712	19	0.5	glass	other	ice
18334	3713	516	0.5	—	base	Curacao
18335	3713	81	0.5	—	base	Gordon gin
18336	3713	19	0.5	glass	other	ice
18337	3714	442	3	dash	base	—
18338	3714	895	0.5	jigger	base	Santa Cruz rum
18339	3714	484	0.5	jigger	modifier	Bailor Vermouth
18340	3714	19	0.5	glass	other	ice
18341	3715	81	0.3	—	base	Gordon gin
18342	3715	484	0.5	—	modifier	Italian Vermouth (Bailor)
18343	3715	19	0.5	glass	other	cracked ice
18344	3716	15	0.5	—	base	Martell brandy
18345	3716	81	0.5	—	base	Gordon gin
18346	3716	19	—	—	other	broken ice
18347	3717	545	0.8	—	base	Amer. Picon
18350	3717	85	1	twist	garnish	orange peel
18348	3717	484	0.2	—	modifier	Bailor Vermouth
18349	3717	19	0.5	glass	other	ice