<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Flairbar.com &#187; Jeff Sirninger</title>
	<atom:link href="http://bartendbetternow.com/author/jeff-sirninger/feed/" rel="self" type="application/rss+xml" />
	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
	<lastBuildDate>Mon, 23 Mar 2026 18:47:40 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=3.9.40</generator>
	<item>
		<title>Trivia Answer: Name the Cocktail &#8211; The Saturn Cocktail, originally called the X-15.</title>
		<link>http://bartendbetternow.com/trivia-answer-name-the-cocktail-the-saturn-cocktail-originally-called-the-x-15/</link>
		<comments>http://bartendbetternow.com/trivia-answer-name-the-cocktail-the-saturn-cocktail-originally-called-the-x-15/#comments</comments>
		<pubDate>Tue, 20 Oct 2015 05:44:50 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[blender]]></category>
		<category><![CDATA[championship]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[cocktail recipe]]></category>
		<category><![CDATA[gin]]></category>
		<category><![CDATA[iba]]></category>
		<category><![CDATA[J. "Popo" Galsini]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rocket]]></category>
		<category><![CDATA[tiki]]></category>
		<category><![CDATA[tiki IBA championship]]></category>
		<category><![CDATA[trivia]]></category>
		<category><![CDATA[X-15]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6668</guid>
		<description><![CDATA[The Saturn Cocktail, originally called the X-15. Originally the Saturn Cocktail was named the X-15 after the North American X-15, a hypersonic rocket-powered aircraft operated by the United States Air Force and the National Aeronautics and Space Administration as part of the X-plane series of experimental aircraft. As of September 2015, the X-15 holds the [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-answer-name-the-cocktail-the-saturn-cocktail-originally-called-the-x-15/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Trivia Question: Name the Cocktail!</title>
		<link>http://bartendbetternow.com/trivia-question-name-the-cocktail/</link>
		<comments>http://bartendbetternow.com/trivia-question-name-the-cocktail/#comments</comments>
		<pubDate>Tue, 13 Oct 2015 02:31:17 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[cocktail recipe trivia tiki IBA championship gin blender]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6661</guid>
		<description><![CDATA[In 1967 this cocktail won California Tiki bartender J. &#8220;Popo&#8221; Galsini from the Outrigger in Laguna Beach, California that year&#8217;s International Bartender&#8217;s Association World Cocktail Championship: 1/2 ounce freshly squeezed lemon juice 1/2 ounce passion fruit syrup 1/4 ounce falernum 1/4 ounce orgeat syrup 1 1/4 ounce gin 1 cup crushed ice Add all ingredients [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-question-name-the-cocktail/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Trivia Answer: What is the source of amylase for the conversion of yucca starch into sugar necessary the fermentation of the Amazonian libation known as Masato?</title>
		<link>http://bartendbetternow.com/trivia-answer-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/</link>
		<comments>http://bartendbetternow.com/trivia-answer-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/#comments</comments>
		<pubDate>Fri, 14 Aug 2015 04:36:22 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[Amazonian]]></category>
		<category><![CDATA[amylase]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[Fitzcarraldo]]></category>
		<category><![CDATA[Herzog]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Kinski]]></category>
		<category><![CDATA[Masato]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[yucca]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6598</guid>
		<description><![CDATA[Human saliva. Masato is a type of chicha, which in turn is a fermented type of beer produced in South and Central America; non-fermented chicha is also made for children&#8217;s consumption. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada. Chichas can also be made from manioc root [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-answer-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Trivia Question: What is the source of amylase for the conversion of yucca starch into sugar necessary the fermentation of the Amazonian libation known as Masato?</title>
		<link>http://bartendbetternow.com/trivia-question-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/</link>
		<comments>http://bartendbetternow.com/trivia-question-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/#comments</comments>
		<pubDate>Mon, 03 Aug 2015 06:38:07 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[Amazonian]]></category>
		<category><![CDATA[amylase]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[Fitzcarraldo]]></category>
		<category><![CDATA[Herzog]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Kinski]]></category>
		<category><![CDATA[Masato]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[yucca]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6540</guid>
		<description><![CDATA[Werner Herzog&#8217;s Fitzcarraldo was filmed deep within Amazonian jungle under harsh and challenging conditions. It starred Herzog&#8217;s long time friend and adversary Klaus Kinski, a man known for his raw talent and frequently raw temperament. Production designer Ulrich Bergfelder described that no one wanted to be around Kinski in and out of shooting and that [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-question-what-is-the-source-of-amylase-for-the-conversion-of-yucca-starch-into-sugar-necessary-the-fermentation-of-the-amazonian-libation-known-as-masato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>“How dry I am, nobody knows how dry I am”, sugar as a post-distillation additive in Rum.</title>
		<link>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/</link>
		<comments>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/#comments</comments>
		<pubDate>Sat, 01 Aug 2015 05:03:24 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[In the Mix]]></category>
		<category><![CDATA[additives]]></category>
		<category><![CDATA[dosing]]></category>
		<category><![CDATA[jeff sirninger]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[Post-distillation]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6536</guid>
		<description><![CDATA[Initially I became interested in the topic of post-distillation additives playing a devil’s advocate position to the gluten-free arguments that propose all spirits (excluding liqueurs) are gluten-free as gluten would not be carried through the distillation process. Of course if a spirit was bottled directly off of the still then that argument would settle that [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Trivia Answer: What was the creator&#8217;s motivation for the Moscow Mule, and what was the inspiration for the copper cups that were used?</title>
		<link>http://bartendbetternow.com/trivia-answer-what-was-the-creators-motivation-for-the-moscow-mule-and-what-was-the-inspiration-for-the-copper-cups-that-were-used/</link>
		<comments>http://bartendbetternow.com/trivia-answer-what-was-the-creators-motivation-for-the-moscow-mule-and-what-was-the-inspiration-for-the-copper-cups-that-were-used/#comments</comments>
		<pubDate>Fri, 24 Jul 2015 06:35:00 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6519</guid>
		<description><![CDATA[As the story goes John Martin was the president of G.F. Heublein &#38; Brothers, an East Coast food and spirits importer best known for introducing A-1 Steak Sauce to America. Sometime in the 1930s, Martin purchased a small vodka distillery called Smirnoff for $14,000. Back then Vodka hadn&#8217;t yet been successfully marketed in the US [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-answer-what-was-the-creators-motivation-for-the-moscow-mule-and-what-was-the-inspiration-for-the-copper-cups-that-were-used/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Trivia Question: What was the creator&#8217;s motivation for the Moscow Mule, and what was the inspiration for the copper cups that were used?</title>
		<link>http://bartendbetternow.com/trivia-question-what-was-the-creators-motivation-for-the-moscow-mule-and-what-was-the-inspiration-for-the-copper-cups-that-were-used/</link>
		<comments>http://bartendbetternow.com/trivia-question-what-was-the-creators-motivation-for-the-moscow-mule-and-what-was-the-inspiration-for-the-copper-cups-that-were-used/#comments</comments>
		<pubDate>Thu, 25 Jun 2015 17:24:12 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6495</guid>
		<description><![CDATA[The Moscow Mule was invented In 1941 at the Cock ‘N’ Bull in Hollywood, California. What was the creator&#8217;s motivation for this cocktail, and what was the inspiration for the copper cups that were used? For bonus points, what did the original copper mugs look like?]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-question-what-was-the-creators-motivation-for-the-moscow-mule-and-what-was-the-inspiration-for-the-copper-cups-that-were-used/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Trivia Answer: Today it is a photo-based question. What is this called, and what is the history behind it?</title>
		<link>http://bartendbetternow.com/trivia-answer-today-it-is-a-photo-based-question-what-is-this-called-and-what-is-the-history-behind-it/</link>
		<comments>http://bartendbetternow.com/trivia-answer-today-it-is-a-photo-based-question-what-is-this-called-and-what-is-the-history-behind-it/#comments</comments>
		<pubDate>Thu, 25 Jun 2015 17:09:01 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6489</guid>
		<description><![CDATA[This sociable maritime flag is known as a &#8220;Gin Pennant&#8221; used primarily by the British Royal Navy (RN) and associated Commonwealth navies such as the Royal Australian Navy (RAN). Flying a Gin Pennant signals the ship&#8217;s wardroom is inviting officers from other ships to come aboard and take cocktails. Like many drinking traditions the origin [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/trivia-answer-today-it-is-a-photo-based-question-what-is-this-called-and-what-is-the-history-behind-it/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Featured Article: The cryptic secret agent-worthy history of Don the Beachcomber&#8217;s groundbreaking Zombie cocktail.</title>
		<link>http://bartendbetternow.com/featured-article-the-cryptic-secret-agent-worthy-history-of-don-the-beachcombers-groundbreaking-zombie-cocktail/</link>
		<comments>http://bartendbetternow.com/featured-article-the-cryptic-secret-agent-worthy-history-of-don-the-beachcombers-groundbreaking-zombie-cocktail/#comments</comments>
		<pubDate>Wed, 17 Jun 2015 01:43:41 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[In the Mix]]></category>
		<category><![CDATA[Beachbum Berry]]></category>
		<category><![CDATA[Don the Beachcomber]]></category>
		<category><![CDATA[History]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[tiki]]></category>
		<category><![CDATA[Zombie Cocktail]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6481</guid>
		<description><![CDATA[The history of Don&#8217;s original Zombie recipe was one of encoded recipes with premixed syrups with mysterious names such as &#8220;Spices #2&#8243; and &#8220;Spices #4&#8243; some which were compounded by a chemist in secrecy. “Ray would go to the Astra Company out in Inglewood to pick up #2 and #4,” Mike told the Bum. “A [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/featured-article-the-cryptic-secret-agent-worthy-history-of-don-the-beachcombers-groundbreaking-zombie-cocktail/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Featured Article: The common practice of adding post-distillation sugar to rum, a &#8220;counterfeit&#8221; tactic or just another method to achieve a desired flavor profile?</title>
		<link>http://bartendbetternow.com/the-common-practice-of-adding-post-distillation-sugar-to-rum-a-counterfeit-tactic-or-just-another-method-to-achieve-a-desired-flavor-profile/</link>
		<comments>http://bartendbetternow.com/the-common-practice-of-adding-post-distillation-sugar-to-rum-a-counterfeit-tactic-or-just-another-method-to-achieve-a-desired-flavor-profile/#comments</comments>
		<pubDate>Tue, 16 Jun 2015 08:52:00 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[In the Mix]]></category>
		<category><![CDATA[Post-distillation]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6472</guid>
		<description><![CDATA[Adding sugar to a dish can increase palatability and acceptance of what might otherwise be a lackluster recipe (what I like to call the Chef Boyardee method). Rum producers, outside of the Jamaican ones, frequently add sugar, unbeknownst to the consumer, to their distilled product, with the premium bottles often having the greatest amount of [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/the-common-practice-of-adding-post-distillation-sugar-to-rum-a-counterfeit-tactic-or-just-another-method-to-achieve-a-desired-flavor-profile/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
