Recipe ingredients

id	variant_id	ingredient_id	amount	unit	role	notes
42351	9096	1750	0.1	part	other	Silverwasser (der Lachs)
42354	9097	39	—	—	acid	fresh Lime or equivalent of Lime Juice
42352	9097	23	1	wine glass	base	Myer's Rum
42355	9097	442	12	drops	bitter	Angostura Bitters
42353	9097	146	1	liqueur glass	modifier	Curaçao
42356	9097	8	1	dessertspoonful	sweetener	sifted Sugar
42359	9098	40	0.1	part	acid	Orange Juice
42357	9098	35	0.5	part	base	Seager's Gin
42358	9098	20	0.1	part	modifier	Sherry, Dry
42360	9098	679	0.3	part	modifier	Crème de Noyau, Cusenier, Pink
42362	9099	27	0.125	part	acid	Lemon Juice
42361	9099	442	1	dash	base	Angostura Bitters
42365	9099	35	0.375	part	base	Booth's Dry Gin
42363	9099	146	0.125	part	modifier	Bols Orange Curaçao
42366	9099	530	0.25	part	modifier	French Vermouth, N.P.
42364	9099	606	0.125	part	sweetener	Syrup Grenadine
42367	9100	530	0.25	part	base	French Vermouth
42369	9100	730	0.5	part	base	Sloe Gin
42368	9100	484	0.25	part	modifier	Martini Sweet Vermouth
42373	9101	27	0.25	part	acid	Lemon Juice
42370	9101	35	0.25	part	base	Gin
42372	9101	530	0.25	part	modifier	Dry Vermouth
42371	9101	1101	0.25	part	other	—
42375	9102	27	0.25	part	acid	Lemon Juice, fresh
42374	9102	35	0.5	part	base	Gin, Booth's
42376	9102	146	0.125	part	modifier	White Curaçao, Garnier
42377	9102	100	0.125	part	modifier	Maraschino, Magazin Zara
42379	9103	40	0.3333333333333333	part	acid	fresh Orange Juice
42378	9103	35	0.3333333333333333	part	base	Booth's Gin
42380	9103	545	0.16666666666666666	part	modifier	—
42381	9103	146	0.16666666666666666	part	modifier	Red Curaçao, Bols
42382	9104	484	0.25	part	base	Italian Vermouth
42384	9104	1682	0.5	part	base	Tequila
42383	9104	530	0.25	part	modifier	French Vermouth
42385	9105	40	0.16666666666666666	part	base	Orange Juice
42388	9105	608	0.6666666666666666	part	base	Canadian Club Whisky
42389	9105	84	1	slice	garnish	Orange
42386	9105	684	0.16666666666666666	part	modifier	—
42387	9105	530	0.6666666666666666	part	modifier	French Vermouth
42390	9106	146	2	dashes	base	Curaçao
42392	9106	35	—	—	base	Dry Gin
42391	9106	534	2	dashes	bitter	Orange Bitters
42393	9107	35	0.25	part	base	Booth's Dry Gin
42394	9107	1714	0.25	part	dilution	Passion Fruit Natural
42395	9107	530	0.25	part	modifier	Dry Martini Vermouth
42396	9107	1739	0.25	part	modifier	Van der Hum, Bertram's
42397	9107	50	1	dash	other	White of Egg
42398	9108	122	1	dash	base	Absinthe
42399	9108	111	0.5	part	base	Applejack
42400	9108	15	0.5	part	base	Brandy