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		<title>Bartenders Bash Series 2013</title>
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		<pubDate>Sat, 01 Feb 2014 06:50:23 +0000</pubDate>
		<dc:creator><![CDATA[Danny Seigel]]></dc:creator>
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		<description><![CDATA[For 17 years, as the sun rises over the serene Florida Keys following a peaceful Mothers’ Day, bartenders, servers, and other hospitality industry workers alike descend southbound upon Islamorada for what is a genuinely unique event that exists unrivaled: Bartender’s Bash. Home to one of the longest running Flair bartending competitions, a world famous bikini [&#8230;]]]></description>
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		<title>Hangover Helpers  By Danny Seigel Photos by Danny Seigel</title>
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		<pubDate>Wed, 02 Jan 2013 03:03:55 +0000</pubDate>
		<dc:creator><![CDATA[Danny Seigel]]></dc:creator>
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		<description><![CDATA[BLOODY SIMPLE 1 1/2oz Absolut Citron Vodka 1 dash Worcestershire sauce 1 dash Aromatic bitters 1-5 dashes of Tabasco sauce 3oz V8 or other spiced tomato juice Black pepper Method: In a mixing glass with ice build 1 1/2oz Absolut Citron Vodka, 1 dash Worcestershire sauce, 1 dash Aromatic bitters, 1-5 dashes of Tabasco sauce, [&#8230;]]]></description>
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		<title>&#8220;WE DON&#8217;T HAVE ENOUGH TIME FOR THAT HERE&#8221; A No Nonsense approach to Flair Bartending, Craft Cocktails and High Volume Service.</title>
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		<pubDate>Tue, 01 Jan 2013 03:15:03 +0000</pubDate>
		<dc:creator><![CDATA[Danny Seigel]]></dc:creator>
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		<description><![CDATA[“We don’t have time for that here.” &#8211; For seven years, these words have rung in my ears as an ever present challenge that has distilled itself into two fundamental questions:  Can Flair bartending be utilized efficiently in a high volume service establishment? Moreover, can craft cocktails with creative &#38; fresh ingredients be served efficiently [&#8230;]]]></description>
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