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	<title>Flairbar.com &#187; Laurent Greco</title>
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	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>Herbal Mixology  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-2/</link>
		<comments>http://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-2/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 01:58:23 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2010]]></category>
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		<category><![CDATA[april]]></category>
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		<category><![CDATA[craft cocktails]]></category>
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		<category><![CDATA[Herbal Mixology]]></category>
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		<description><![CDATA[PRIMAVERA IN PARIS 2 1/2oz Floral wine (tariquet white) 1/2oz Monin Lavender Syrup 2 eatable flower of primevere Method: In a champagne glass put 2 eatable flower of PRIMEVERE, then place a slice of orange to close the glass. Then combine 2 1/2oz Floral wine (tariquet white), 1/2oz Monin Lavender Syrup into a tin with [&#8230;]]]></description>
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		<title>Marvelous Martinis  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/marvelous-martinis-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/marvelous-martinis-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 01:54:00 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2009]]></category>
		<category><![CDATA[alcohol]]></category>
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		<category><![CDATA[marvelous martinis]]></category>
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		<category><![CDATA[september]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2585</guid>
		<description><![CDATA[GREY GOOSE TIRAMISU 1oz Grey Goose Vodka 1/2oz Peach Schnapps 1/4oz Marie Brizard 1/4oz Coffee liquor 1 1/2oz liquid cream Method: In a mixing tin combine 1oz Grey Goose Vodka, 1/2oz Peach Schnapps, 1/4oz Marie Brizard and 1/4oz Coffee liquor with ice. Shake and strain to serve straight up in a chilled martini glass. Whip [&#8230;]]]></description>
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		<title>Pepe Palette Progress  By LAURENT GRECO MIXOLOGY by LIQUID CHEF PARIS www.liquidchef.fr Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/pepe-palette-progress-by-laurent-greco-mixology-by-liquid-chef-paris-www-liquidchef-fr-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/pepe-palette-progress-by-laurent-greco-mixology-by-liquid-chef-paris-www-liquidchef-fr-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Sat, 02 May 2009 01:48:27 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2009]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Bar Academy Paris]]></category>
		<category><![CDATA[bartender]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2576</guid>
		<description><![CDATA[TIO PEPE RASPBERRY  à la mousse de PERRIER 1 1/4oz chilled TIO PEPE XERES 3/4oz Monin Raspberry Syrup 4 Fresh Raspberries Perrier Foam Method:In a siphon pour 50 cl of PERRIER water and 2 gr of lecithine, close and add 2 CO2 cartridge. Keep in the cold for 2 hours. Next in a mixing tin [&#8230;]]]></description>
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		<title>Molecular Morsels  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/molecular-morsels-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/molecular-morsels-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 02:42:49 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2009]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Bar Academy Paris]]></category>
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		<category><![CDATA[molecular morsels]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2569</guid>
		<description><![CDATA[PINA COLADA L. GRECO WAY 1oz NESSON RHUM (a RHUM agricole from MARTINIQUE) 1oz Monin Coconut Syrup 5oz  Liquid Cream 1 Pineapple ring (from the can) 1 1/2oz of Pineapple juice ( from the can) Method: Combine 1oz NESSON RHUM, 1 slice of pineapple (from the can), 6 cl of Pineapple juice (from the can) [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Champagne Cocktails for the New Year  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/champagne-cocktails-for-the-new-year-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/champagne-cocktails-for-the-new-year-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Sun, 02 Nov 2008 01:38:54 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2008]]></category>
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		<category><![CDATA[champagne cocktails for the new year]]></category>
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		<category><![CDATA[november]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2562</guid>
		<description><![CDATA[GREYGOOSE AND THE GOLDEN TRIANGLE 1 1/4oz Greygoose 2 oz Brut Champagne Apple Triangle Method: In a Margarita glass combine 1 1/4oz Greygoose and 2 oz Brut Champagne. Garnish: An Apple Triangle dip into gold flakes. MANDARINEIN A POOL 1oz NAPOLEON liquor 3 oz CHARLESHEIDSIECK Champagne Fresh Fruit slices Method: In a tall Cabernet glass [&#8230;]]]></description>
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		<item>
		<title>Angostura Adventures  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/angostura-adventures-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-chocolate-and-orange-bitter/</link>
		<comments>http://bartendbetternow.com/angostura-adventures-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-chocolate-and-orange-bitter/#comments</comments>
		<pubDate>Thu, 02 Oct 2008 01:35:01 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2008]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[angostura adventures]]></category>
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		<category><![CDATA[october]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2555</guid>
		<description><![CDATA[CHOCOLATE AND ORANGE BITTER -1/2 oz Cognac -2 1/2 oz Funkin Chocolate Puree -1/4 oz of fresh Orange juice -5 dashes of Angostura Orange Bitters Method: cut the  head of a nice orange. In a long orange zeste, using a knife tip, cut a lighting bolt shape. Place it in a conic shape glass &#8211; [&#8230;]]]></description>
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		<title>Sumptuous Indulgences &#8211; By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/sumptuous-indulgences-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/sumptuous-indulgences-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 08:07:27 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2008]]></category>
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		<category><![CDATA[july]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=255</guid>
		<description><![CDATA[COGNAC FEVER 1 1/4 oz COURVOISIER EXCLUSIF 1 oz of ginger ale 1 spoon of flower honey 1 dash of fresh lime juice 1 slice of fresh ginger 2 long cucumber slices. Method: In a tall glass , muddle 1 slice of fresh ginger. Then add 1 spoon of flower honey, 1 oz COURVOISIER EXCLUSIF, [&#8230;]]]></description>
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		<item>
		<title>Wild Wine Wonders &#8211; By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/wild-wine-wonders-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/wild-wine-wonders-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Thu, 01 May 2008 08:02:09 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2008]]></category>
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		<category><![CDATA[Wild Wine Wonders]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=247</guid>
		<description><![CDATA[ROSE WINE BUBBLE GUM 3 oz French rosé wine from Provence 1/2 oz Monin Bubble Gum Syrup 1 fresh strawberry cut in pieces Method: Combine 3 oz French rosé wine from Provence, 1/2 oz Monin Bubble Gum Syrup and 1 fresh strawberry cut in pieces in shaker. Add Ice,  Shake and pour with ice into [&#8230;]]]></description>
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		</item>
		<item>
		<title>Herbal Mixology &#8211;  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 07:54:18 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=237</guid>
		<description><![CDATA[PRIMAVERA IN PARIS 2 1/2oz Floral wine (tariquet white) 1/2oz Monin Lavender Syrup 2 eatable flower of primevere Method: In a champagne glass put 2 eatable flower of PRIMEVERE, then place a slice of orange to close the glass. Then combine 2 1/2oz Floral wine (tariquet white), 1/2oz Monin Lavender Syrup into a tin with [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Caraibos Creations &#8211; By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/caraibos-creations/</link>
		<comments>http://bartendbetternow.com/caraibos-creations/#comments</comments>
		<pubDate>Fri, 01 Feb 2008 07:42:16 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<category><![CDATA[february]]></category>
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		<category><![CDATA[mixology]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=228</guid>
		<description><![CDATA[&#160; ALOE SI ALOE LA 2 1/2oz ALOE JUICE CARAIBOS 1/2oz Fresh Lime juice 1oz  FUNKIN Apple Puree Method: Non Alcoholic. Combine 2 1/2oz ALOE JUICE CARAIBOS, 1/2oz fresh lime juice and 1oz  apple puree FUNKIN into a into tin with ice.  Shake and pour into a tall glass. Garnish: Inscrute stars made from red [&#8230;]]]></description>
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