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	<title>Flairbar.com &#187; february</title>
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	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>Clearing Up Clarifications</title>
		<link>http://bartendbetternow.com/clearing-up-clarifications/</link>
		<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>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=7220</guid>
		<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>A: There is a worm in that bottle of tequila!</title>
		<link>http://bartendbetternow.com/a-there-is-a-worm-in-that-bottle-of-tequila/</link>
		<comments>http://bartendbetternow.com/a-there-is-a-worm-in-that-bottle-of-tequila/#comments</comments>
		<pubDate>Wed, 25 Feb 2015 23:19:35 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[Trivia]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[bar trviva]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[jeff sirninger]]></category>
		<category><![CDATA[mezcal]]></category>
		<category><![CDATA[trivia]]></category>
		<category><![CDATA[worm]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6382</guid>
		<description><![CDATA[Trivia Question: Name two things that are incorrect about the statement: &#8220;There is a worm in that bottle of tequila!&#8221; &#160; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; &#160; Trivia Answer: Firstly, while tequila is technically a subcategory of mezcal, the former will not contain a “worm” (gusano), whereas spirits labelled as mezcal may. There are a variety of dubious legends [&#8230;]]]></description>
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		<title>TINPLAY SAVES THE DAY!</title>
		<link>http://bartendbetternow.com/tinplay-saves-the-day-2/</link>
		<comments>http://bartendbetternow.com/tinplay-saves-the-day-2/#comments</comments>
		<pubDate>Thu, 15 Jan 2015 06:02:13 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[BarWare]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[accordian]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[barware]]></category>
		<category><![CDATA[best of]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[play]]></category>
		<category><![CDATA[pour]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[tin]]></category>
		<category><![CDATA[tins]]></category>
		<category><![CDATA[tool]]></category>
		<category><![CDATA[tools]]></category>
		<category><![CDATA[waterfall]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6122</guid>
		<description><![CDATA[&#160; To learn more you can click HERE! &#160;]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>&#8220;It&#8217;s all Good&#8221; &#8211; Colby Ashton Interviewed</title>
		<link>http://bartendbetternow.com/its-all-good-colby-ashton-interviewed/</link>
		<comments>http://bartendbetternow.com/its-all-good-colby-ashton-interviewed/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 06:58:32 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Interviews]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[bar]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[bartenders bash]]></category>
		<category><![CDATA[colby ashton]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[fba]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flairbar]]></category>
		<category><![CDATA[good]]></category>
		<category><![CDATA[interviews]]></category>
		<category><![CDATA[las vegas]]></category>
		<category><![CDATA[mixology]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4930</guid>
		<description><![CDATA[From starting out picking up a Flairco bottle not knowing where it may take him to  competing against the same people he first learned from watching videos of them online… Mr. Colby Ashton Good. He is a fast moving goodhearted bartender and now in the pages of Flairbar.com, we get to know a little more [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>MASTERCLASS &#8211; DARIO DOIMO</title>
		<link>http://bartendbetternow.com/masterclass-dario-doimo/</link>
		<comments>http://bartendbetternow.com/masterclass-dario-doimo/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 06:52:21 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Masterclass]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[5 oclock somewhere]]></category>
		<category><![CDATA[bar]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[dario doimo]]></category>
		<category><![CDATA[exhibition flair]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flairbar]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[las vegas]]></category>
		<category><![CDATA[learn]]></category>
		<category><![CDATA[margaritaville]]></category>
		<category><![CDATA[masterclass]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[working flair]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4910</guid>
		<description><![CDATA[Click Here to Play Masterclass]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>IS THE IRS NOW REACHING DEEPER INTO YOUR POCKETS?</title>
		<link>http://bartendbetternow.com/is-the-irs-now-reaching-deeper-into-your-pockets/</link>
		<comments>http://bartendbetternow.com/is-the-irs-now-reaching-deeper-into-your-pockets/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 06:50:30 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[And Finally]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[and finally]]></category>
		<category><![CDATA[auto gratuity]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[irs]]></category>
		<category><![CDATA[policy]]></category>
		<category><![CDATA[scott young]]></category>
		<category><![CDATA[tax]]></category>
		<category><![CDATA[the bartending masters]]></category>
		<category><![CDATA[tip]]></category>
		<category><![CDATA[tipping]]></category>
		<category><![CDATA[wall strret journal]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5003</guid>
		<description><![CDATA[Wow! Speaking of changes. There is a lot of concern going around in the hospitality industry in the United States right now regarding tipping and auto gratuity added to checks. It seems that things still may be a bit unclear and we hope to help to shed some light on the subject. Here is an [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>THE FUTURE IS BRIGHT&#8230;</title>
		<link>http://bartendbetternow.com/the-future-is-bright/</link>
		<comments>http://bartendbetternow.com/the-future-is-bright/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 06:42:51 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Intro]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[intro]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[rob husted]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4984</guid>
		<description><![CDATA[2014 is going to bring positive vibes to our industry and our sport of Flair bartending and Flairbar.com will be by your side helping bring you knowledge, products, networking and information to help you&#8230; our loyal readers become better bartenders. This passion we all share to become better is contagious and the information out there [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8220;Be a Bat-tender!&#8221;</title>
		<link>http://bartendbetternow.com/be-a-bat-tender/</link>
		<comments>http://bartendbetternow.com/be-a-bat-tender/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 06:32:19 +0000</pubDate>
		<dc:creator><![CDATA[Elton Marvin Jr.]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[abt]]></category>
		<category><![CDATA[advice]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[batman]]></category>
		<category><![CDATA[elton marvin jr]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[service]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4887</guid>
		<description><![CDATA[About the author, Elton Marvin Jr. has worked in the food and beverage industry mostly in Las Vegas and surrounding areas for a total of eighteen years (as of 2014), working as a bartender from 2001-present.  . In this capacity he has been trained by some of the most well known and profitable bartenders in [&#8230;]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>TINPLAY SAVES THE DAY!</title>
		<link>http://bartendbetternow.com/tinplay-saves-the-day/</link>
		<comments>http://bartendbetternow.com/tinplay-saves-the-day/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 06:05:51 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[BarWare]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[accordian]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[barware]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[play]]></category>
		<category><![CDATA[pour]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[tin]]></category>
		<category><![CDATA[tins]]></category>
		<category><![CDATA[tool]]></category>
		<category><![CDATA[tools]]></category>
		<category><![CDATA[waterfall]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4902</guid>
		<description><![CDATA[&#160; To learn more you can click HERE! &#160;]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Rebel Cocktails &#8211; By Kris Bahamondes USBG Palm Beach</title>
		<link>http://bartendbetternow.com/rebel-cocktails/</link>
		<comments>http://bartendbetternow.com/rebel-cocktails/#comments</comments>
		<pubDate>Sat, 01 Feb 2014 05:11:09 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[learn]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[teach]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4870</guid>
		<description><![CDATA[&#160; PAMPLEMOUSSE JUICE -2 oz. Corzo Blanco Tequila -1 oz. fresh lime juice -1 oz. Finest Call Agave -5-6 mint leaves Everyone has seen cocktails in hollowed out coconuts when they&#8217;re on vacation in the Caribbean, but you can bring a small slice of paradise home to warm up the winter with this cocktail. Procedure: [&#8230;]]]></description>
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