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	<title>Flairbar.com &#187; canada</title>
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	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>Clearing Up Clarifications</title>
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		<comments>http://bartendbetternow.com/clearing-up-clarifications/#comments</comments>
		<pubDate>Thu, 01 Feb 2018 23:15:38 +0000</pubDate>
		<dc:creator><![CDATA[Justin Shiels]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[#BacardiLegacy2018]]></category>
		<category><![CDATA[#FinoColada]]></category>
		<category><![CDATA[2018]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[bacardi legacy]]></category>
		<category><![CDATA[Bacardi Ocho]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[canada]]></category>
		<category><![CDATA[centrifuge]]></category>
		<category><![CDATA[clarification]]></category>
		<category><![CDATA[Clarified Milk Punch]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[consommes]]></category>
		<category><![CDATA[Don Facundo]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[Fino Sherry]]></category>
		<category><![CDATA[Geraldine]]></category>
		<category><![CDATA[Hotel Nacional]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[Justin Shiels]]></category>
		<category><![CDATA[learn]]></category>
		<category><![CDATA[Michael Mooney]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[Splendido Restaurant]]></category>
		<category><![CDATA[Toronto]]></category>

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		<description><![CDATA[The first time I saw clarification techniques being used was years ago, as a budding young chef in Toronto at Splendido Restaurant. I was watching a stock be clarified into a consommé using egg whites and vegetables. I remember how intense the spotless kitchen was. Always sweating from anxiety, I was under constant pressure, learning [&#8230;]]]></description>
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		<title>March Melodies &#8211; by Kris Bahamondes</title>
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		<comments>http://bartendbetternow.com/march-melodies-by-kris-bahamondes-3/#comments</comments>
		<pubDate>Wed, 02 Mar 2016 19:36:18 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2016]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[Bacardi Gold]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[BREAKFAST BLESSINGS]]></category>
		<category><![CDATA[Campari]]></category>
		<category><![CDATA[canada]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[Del Maguey Vida Mezcal]]></category>
		<category><![CDATA[egg white]]></category>
		<category><![CDATA[English Breakfast Tea Syrup]]></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[fresh lemon juice]]></category>
		<category><![CDATA[fresh lime juice]]></category>
		<category><![CDATA[GRENADA SOUR]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make cocktails]]></category>
		<category><![CDATA[march]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[OAXACAN SOUR]]></category>
		<category><![CDATA[pomegranate seeds]]></category>
		<category><![CDATA[real syrups]]></category>
		<category><![CDATA[red wine]]></category>
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		<category><![CDATA[Tromba Blanco]]></category>

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		<description><![CDATA[BREAKFAST BLESSINGS 2 oz. Bacardi Gold 1 oz. fresh lemon juice .75 oz English Breakfast Tea Syrup 1 egg white Angostura bitters The bitter and creamy breakfast tea brings balance to this cocktail with sweet rum and a citrus backbone. Egg whites make for a beautiful foamy cap and give the cocktail more body that [&#8230;]]]></description>
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		<title>Summer Sippers &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/summer-sippers-by-kris-bahamondes-2/</link>
		<comments>http://bartendbetternow.com/summer-sippers-by-kris-bahamondes-2/#comments</comments>
		<pubDate>Sat, 01 Aug 2015 05:04:38 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[august]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[Bittermens Xocolatl Mole bitters]]></category>
		<category><![CDATA[Bombay Sapphire East]]></category>
		<category><![CDATA[canada]]></category>
		<category><![CDATA[cracked pepper]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[Del Maguey Vida]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[Finest Call Bar Syrup]]></category>
		<category><![CDATA[flairbar.com]]></category>
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		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make cocktails]]></category>
		<category><![CDATA[Martini Bianco]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[PISCINA FRESCA]]></category>
		<category><![CDATA[real syrups]]></category>
		<category><![CDATA[Simply Squeeze Real Strawberry syrup]]></category>
		<category><![CDATA[SOUTH EAST SIDE]]></category>
		<category><![CDATA[Tromba Reposado]]></category>

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		<description><![CDATA[BAD DIRECTIONS 1.5 oz. Tromba Blanco 1.5 oz. Martini Bianco Rinse of Del Maguey Vida 2 dashes of Bittermens Xocolatl Mole bitters Grapefruit zest This cocktail is a cross between the Oaxacan old fashioned from Death and Co. and a Classic cocktail called the Martinez. I&#8217;m currently Martinez obsessed: smooth, delicious and boozy. This cocktails [&#8230;]]]></description>
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		<title>Pinnacle of Bartending 4</title>
		<link>http://bartendbetternow.com/pinnacle-of-bartending-4/</link>
		<comments>http://bartendbetternow.com/pinnacle-of-bartending-4/#comments</comments>
		<pubDate>Wed, 01 Sep 2004 18:46:47 +0000</pubDate>
		<dc:creator><![CDATA[Tony Cogburn]]></dc:creator>
				<category><![CDATA[Comp Reviews]]></category>
		<category><![CDATA[2004]]></category>
		<category><![CDATA[4]]></category>
		<category><![CDATA[accuracy]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[bartenders]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[canada]]></category>
		<category><![CDATA[chuck mcintosh]]></category>
		<category><![CDATA[comp review]]></category>
		<category><![CDATA[compete]]></category>
		<category><![CDATA[contest]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[pinnacle of bartending]]></category>
		<category><![CDATA[prize]]></category>
		<category><![CDATA[rank]]></category>
		<category><![CDATA[september]]></category>
		<category><![CDATA[showmanship]]></category>
		<category><![CDATA[speed]]></category>
		<category><![CDATA[tony cogburn]]></category>
		<category><![CDATA[trophy]]></category>

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		<description><![CDATA[Pinnacle of Bartending 4 July 24th, 25th &#38; 26th Vancouver, Canada By Tony Cogburn This years installment of The Pinnacle of bartending is the fourth installment of this great competition.  Held in Vancouver British Columbia it’s western Canada’s premier Flair bartending competition. The Pinnacle is held each year near the end of July around founder [&#8230;]]]></description>
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