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	<title>Flairbar.com &#187; bartend better now</title>
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		<title>Utlizing &#8216;AI&#8217; Artificial Intelligence Software in the Hospitality Industry</title>
		<link>http://bartendbetternow.com/utlizing-ai-atifical-intellegence-software-in-the-hospitality-industry/</link>
		<comments>http://bartendbetternow.com/utlizing-ai-atifical-intellegence-software-in-the-hospitality-industry/#comments</comments>
		<pubDate>Tue, 24 Jan 2023 22:14:03 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2023]]></category>
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		<category><![CDATA[chatbot]]></category>
		<category><![CDATA[ChatGPT]]></category>
		<category><![CDATA[chris reynolds]]></category>
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		<description><![CDATA[&#160; Have you ever wanted more time and more help in your hospitality career&#8230; Imagine a world where your customers never have to wait for a bartender&#8217;s attention or struggle to find the perfect drink. Introducing ChatGPT, the revolutionary language model that is revolutionizing all industries including the hospitality and bar industry. With its advanced [&#8230;]]]></description>
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		</item>
		<item>
		<title>Cocktail Art Challenge 2022 Part #3: Marco Estrada, Adrian Reyes &amp; Semaj Lynch</title>
		<link>http://bartendbetternow.com/cocktail-art-challenge-2022-part3-marco-estrada-adrian-reyes-semaj-lynch/</link>
		<comments>http://bartendbetternow.com/cocktail-art-challenge-2022-part3-marco-estrada-adrian-reyes-semaj-lynch/#comments</comments>
		<pubDate>Tue, 19 Jul 2022 08:25:37 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2022]]></category>
		<category><![CDATA[adrian reyes]]></category>
		<category><![CDATA[aviation gin]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[Brownsville]]></category>
		<category><![CDATA[Candied ginger]]></category>
		<category><![CDATA[cocktail art challenge]]></category>
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		<category><![CDATA[DC]]></category>
		<category><![CDATA[Finest Call Single Pressed Lemon Juice]]></category>
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		<category><![CDATA[Giffard Ginger of the Indies]]></category>
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		<category><![CDATA[Mango Juice]]></category>
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		<category><![CDATA[Passion Fruit Reàl]]></category>
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		<category><![CDATA[Plantation 3 Star Rum]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=7579</guid>
		<description><![CDATA[MANGO MAGIC: Marco Estrada, Brownsville, TX 1 ½ oz Aviation Gin  ¾ oz Giffard Ginger of the Indies ½ oz Finest Call Single Pressed Lime Juice  ½ oz Mango Reàl ¼ oz Mango Juice Top with Sprite Procedure: In a mixing tin with ice, combine all ingredients except Sprite and shake with ice. Top with [&#8230;]]]></description>
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		<item>
		<title>Cocktail Art Challenge 2022 Part#2: Olya Sabanina, Jean Manuel Griman &amp; Alejandro Flores</title>
		<link>http://bartendbetternow.com/cocktail-art-challenge-2022-part2-olya-sabanina-jean-manuel-griman-alejandro-flores/</link>
		<comments>http://bartendbetternow.com/cocktail-art-challenge-2022-part2-olya-sabanina-jean-manuel-griman-alejandro-flores/#comments</comments>
		<pubDate>Wed, 29 Jun 2022 15:27:34 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2022]]></category>
		<category><![CDATA[Alejandro Flores]]></category>
		<category><![CDATA[Aloe Vera Lychee Juice]]></category>
		<category><![CDATA[aviation gin]]></category>
		<category><![CDATA[Bamboo leaf]]></category>
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		<category><![CDATA[Blackberries]]></category>
		<category><![CDATA[Blackberry Reàl]]></category>
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		<category><![CDATA[egg white]]></category>
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		<category><![CDATA[Plantation 3 Star Rum]]></category>
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		<category><![CDATA[yuzu juice]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=7563</guid>
		<description><![CDATA[ALOE WOK: Olya Sabanina, Saint Petersburg, Russia 1 1/3 oz Aviation Gin 2/3 oz Aloe Vera Lychee Juice 2/3 oz Yuzu Juice 1/3 oz Finest Call Triple Sec 1/3 oz Lychee Reàl Procedure: In a mixing tin with ice, combine all ingredients and shake &#38; strain into a Chinese take-out box over ice. Garnish: Bamboo leaf and [&#8230;]]]></description>
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		</item>
		<item>
		<title>MASTERCLASS &#8211; MILANA KURS</title>
		<link>http://bartendbetternow.com/masterclass-milana-kurs/</link>
		<comments>http://bartendbetternow.com/masterclass-milana-kurs/#comments</comments>
		<pubDate>Sun, 01 Apr 2018 17:49:45 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Masterclass]]></category>
		<category><![CDATA[1 bottle]]></category>
		<category><![CDATA[2 tins]]></category>
		<category><![CDATA[2018]]></category>
		<category><![CDATA[april]]></category>
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		<category><![CDATA[tin]]></category>
		<category><![CDATA[ukraine]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=7230</guid>
		<description><![CDATA[Click &#8220;Play&#8221; on the video above.]]></description>
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		<item>
		<title>MASTERCLASS &#8211; MILANA KURS &amp; LIZA SOBOLEVA</title>
		<link>http://bartendbetternow.com/masterclass-milana-kurs-liza-soboleva/</link>
		<comments>http://bartendbetternow.com/masterclass-milana-kurs-liza-soboleva/#comments</comments>
		<pubDate>Thu, 25 Jan 2018 16:24:06 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Masterclass]]></category>
		<category><![CDATA[2018]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[belarus]]></category>
		<category><![CDATA[bottle]]></category>
		<category><![CDATA[female]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flair bartending]]></category>
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		<category><![CDATA[girls]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[liza soboleva]]></category>
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		<category><![CDATA[tin]]></category>
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		<category><![CDATA[ukraine]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=7210</guid>
		<description><![CDATA[Click &#8220;Play&#8221; on the video above.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>United States Bartenders&#8217; Guild Shake it Up Flair competition 2016</title>
		<link>http://bartendbetternow.com/united-states-bartenders-guild-shake-it-up-flair-competition-2016/</link>
		<comments>http://bartendbetternow.com/united-states-bartenders-guild-shake-it-up-flair-competition-2016/#comments</comments>
		<pubDate>Tue, 12 Sep 2017 02:59:00 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Video on Demand!]]></category>
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		<category><![CDATA[cocktail]]></category>
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		<category><![CDATA[Will Isaza]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=7026</guid>
		<description><![CDATA[United States Bartenders&#8217; Guild Shake it Up Flair competition 2016 &#160; Enjoy the Flairbar.com rebroadcast of the United States Bartenders&#8217; Guild Shake it Up Flair competition during the Nightclub &#38; Bar Convention 2016 in Las Vegas, Nevada. This event was sponsored by Southern Wine, Finest Call &#38; Real Syrups. For ore info on the United [&#8230;]]]></description>
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		</item>
		<item>
		<title>Bartenders&#8217; Shakedown 2015</title>
		<link>http://bartendbetternow.com/bartenders-shakedown-2015/</link>
		<comments>http://bartendbetternow.com/bartenders-shakedown-2015/#comments</comments>
		<pubDate>Tue, 12 Sep 2017 02:52:46 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Video on Demand!]]></category>
		<category><![CDATA[bar products]]></category>
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		<category><![CDATA[bartenders shakedown]]></category>
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		<category><![CDATA[carlos cardoso]]></category>
		<category><![CDATA[Carpano Dry Vermouth]]></category>
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		<category><![CDATA[chad tocco]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[competition]]></category>
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		<category><![CDATA[craft]]></category>
		<category><![CDATA[Damrak Gin]]></category>
		<category><![CDATA[dario doimo]]></category>
		<category><![CDATA[exhibition flair]]></category>
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		<category><![CDATA[jeff fralich]]></category>
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		<category><![CDATA[ketel one]]></category>
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		<category><![CDATA[mixologist]]></category>
		<category><![CDATA[mixology]]></category>
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		<category><![CDATA[Ram Ong]]></category>
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		<category><![CDATA[Wild Turkey Bourbon]]></category>
		<category><![CDATA[working flair]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=7023</guid>
		<description><![CDATA[Bartenders&#8217; Shakedown 2015 &#160; Enjoy the Flairbar.com rebroadcast of the Bartenders&#8217; Shakedown 2015. The 1st Working Flair Bartending competition is back! This multi round multi day open bartending competition takes place in Palm Beach, FL with three separate divisions for Pro, Advanced and Amatuer division bartenders. This is a fun Flair competition with emphasis on [&#8230;]]]></description>
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		<item>
		<title>Syrups, Foams &amp; Flips- by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/syrups-foams-flips-by-kris-bahamondes/</link>
		<comments>http://bartendbetternow.com/syrups-foams-flips-by-kris-bahamondes/#comments</comments>
		<pubDate>Sun, 02 Jul 2017 00:02:51 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2017]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[Bacardi 8]]></category>
		<category><![CDATA[Banana molecular foam]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[Bittermens Xocolatl Mole bitters]]></category>
		<category><![CDATA[bombay sapphire]]></category>
		<category><![CDATA[brûlée]]></category>
		<category><![CDATA[Cheerios]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[EGG]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[Finest Call Bar Syrup]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[Grey Goose Vodka]]></category>
		<category><![CDATA[Himalayan pink salt]]></category>
		<category><![CDATA[Honey Nut Cheerios infused almond milk]]></category>
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		<category><![CDATA[july]]></category>
		<category><![CDATA[Junmai Sake]]></category>
		<category><![CDATA[Kahlua]]></category>
		<category><![CDATA[kalamansi puree]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[Lime Juice]]></category>
		<category><![CDATA[make cocktails]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[nori syrup]]></category>
		<category><![CDATA[pineapple juice]]></category>
		<category><![CDATA[real syrups]]></category>
		<category><![CDATA[sweet red bean paste]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6998</guid>
		<description><![CDATA[MIYAKO SUNRISE 1.5 oz.&#8217;s Bombay Sapphire .5 oz.&#8217;s Junmai Sake (dry) .75 oz.&#8217;s nori syrup .5 oz.&#8217;s lime juice .5 oz.&#8217;s kalamansi puree Himalayan pink salt rim Strip of nori to garnish &#160; Seaweed is a delicious and interesting ingredient found in several different styles of Asian cuisine and even parts of South America. The [&#8230;]]]></description>
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		<item>
		<title>Gin &amp; Juice &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/gin-juice-by-kris-bahamondes/</link>
		<comments>http://bartendbetternow.com/gin-juice-by-kris-bahamondes/#comments</comments>
		<pubDate>Wed, 01 Mar 2017 18:58:36 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2017]]></category>
		<category><![CDATA[Aquafaba]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=6758</guid>
		<description><![CDATA[SPIRULINITY 1.5 oz.&#8217;s Botanist Gin .5 oz.&#8217;s unfiltered Sake .75 oz.&#8217;s spirulina syrup .5 oz.&#8217;s lemon juice .25 oz.&#8217;s yuzu juice 1 egg white Spirulina powder to garnish Spirulina is considered a super-food, full of anti-oxidants and vitamins. It also happens to create a rich blue color that is rarely seen in the world of [&#8230;]]]></description>
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		<title>Bugging Out &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/bugging-out-kris/</link>
		<comments>http://bartendbetternow.com/bugging-out-kris/#comments</comments>
		<pubDate>Tue, 01 Nov 2016 06:51:24 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=6736</guid>
		<description><![CDATA[QUIT CHIRPIN&#8217; ME! 1.5 oz.&#8217;s Don Julio Reposado .5 oz.&#8217;s Green Chartreuse .75 oz.&#8217;s Agave Syrup (3:1) 1 oz. Lime Juice 10ml Sunflower Seed Tincture 1 stalk of lemon grass 1 egg white Soda water to top Bugs are slowly making their way into the world of haute-cuisine and cocktails are no exception. From ant [&#8230;]]]></description>
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