Recipe ingredients

id	variant_id	ingredient_id	amount	unit	role	notes
31203	6397	27	0.166	part	acid	Lemon juice
31201	6397	35	0.333	part	base	Gin
31202	6397	682	0.333	part	base	Kirsch
31204	6397	606	0.166	part	sweetener	Grenadine
31205	6398	503	0.333	part	base	—
31206	6398	527	0.666	part	base	—
31207	6398	1156	1	zest	other	Lemon zest
31208	6399	122	2	dash	base	Absinthe
31210	6399	35	0.5	part	base	Gin
31211	6399	503	0.333	part	modifier	—
31212	6399	581	0.333	part	modifier	Vermouth Turin
31209	6399	1217	2	dash	sweetener	Gomme syrup
31213	6400	534	2	dash	base	Orange bitters
31214	6400	122	2	dash	base	Absinthe
31215	6400	527	0.333	part	base	—
31216	6400	503	0.666	part	modifier	—
31217	6401	525	0.333	part	base	Pineapple juice
31218	6401	119	0.333	part	base	—
31219	6401	503	0.333	part	modifier	—
31220	6402	442	2	dash	base	—
31221	6402	35	0.4	part	base	Gin
31222	6402	1333	0.4	part	other	White port
31223	6402	1101	0.2	part	other	—
31224	6403	442	2	dash	base	—
31226	6403	42	1	liqueur glass	base	Whisky
31227	6403	592	1	whole	garnish	Cherry
31225	6403	146	2	dash	modifier	Curacao
31230	6404	27	1	lemon	acid	Lemon juice
31228	6404	19	1	large piece	base	Ice
31231	6404	119	1	glass	base	—
31232	6404	109	—	—	dilution	Iced seltzer water
31229	6404	1217	1	teaspoon	sweetener	Gomme syrup
31233	6405	42	1	glass	base	Whisky
31234	6406	42	1	glass	base	Whisky
31235	6407	42	1	glass	base	Whisky
31236	6408	50	1	white	base	Egg white
31238	6408	42	1	liqueur glass	base	Whisky
31237	6408	136	1	teaspoon	sweetener	Powdered sugar
31239	6409	42	1	glass	base	Whisky
31240	6410	42	1	glass	base	Whisky
31241	6411	42	1	glass	base	Whisky
31242	6412	42	1	glass	base	Whisky
31243	6413	534	2	dash	base	Orange bitters
31244	6413	35	0.5	part	base	Gin
31246	6413	479	0.25	part	modifier	Anisette
31245	6413	1101	0.25	part	other	—
31247	6414	136	2	teaspoon	base	Powdered sugar
31248	6414	1315	1	liqueur glass	base	—
31249	6414	1287	1	Bordeaux glass	other	Fresh milk
31250	6415	35	0.333	part	base	Gin