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	<title>Flairbar.com &#187; Francesco Lafranconi</title>
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	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>HOLIDAY FLAVORS &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/holiday-flavors-francesco-lafranconi-2/</link>
		<comments>http://bartendbetternow.com/holiday-flavors-francesco-lafranconi-2/#comments</comments>
		<pubDate>Fri, 01 Dec 2006 15:29:45 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<category><![CDATA[Francesco Lafranconi]]></category>
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		<description><![CDATA[BERRY INTERESTING 1 oz Skyy Berry 1 oz Miller’s Gin 1/2 oz Marie Brizard Creme de Mure 3 oz Mixed Berries Juice (Ceres or Looza brands) 1/2 oz Fresh Lemon Juice Optional: add 5 drops of orange flower water Method: Shake all ingredients with ice. Strain into a highball filled with ice. Garnish: Fresh berries [&#8230;]]]></description>
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		<title>Flavorful Fireworks &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/flavorful-fireworks-francesco-lafranconi/</link>
		<comments>http://bartendbetternow.com/flavorful-fireworks-francesco-lafranconi/#comments</comments>
		<pubDate>Sat, 01 Jul 2006 23:13:04 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
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		<category><![CDATA[Francesco Lafranconi]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2440</guid>
		<description><![CDATA[LOST IN TRANSLATION 1 ½ oz Wokka Saki Vodka 1 oz Ty-Ku Sake-based liqueur ¾ oz Fresh squeezed Mandarin juice 1/2 oz Yuzu juice (Japanese citrus  fruit) Splash of Ginger Lemongrass Cordial (by Bottlegreen) Method: Shake all ingredients with ice. Serve straight up in a chilled cocktail glass. Garnish: Mandarin wheel and lemongrass spear. SUMMER [&#8230;]]]></description>
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		<title>Vibrant Vacation Cocktails &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/vibrant-vacation-cocktails-francesco-lafranconi/</link>
		<comments>http://bartendbetternow.com/vibrant-vacation-cocktails-francesco-lafranconi/#comments</comments>
		<pubDate>Sat, 01 Apr 2006 23:51:12 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<category><![CDATA[april]]></category>
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		<category><![CDATA[vibrant vacation cocktails]]></category>

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		<description><![CDATA[LILIKOI DREAM 1 1/2 oz Absolut Apeach 3/4 oz Crème de Noya 1 oz Orange Juice 1 oz Funkin® Passion Fruit Puree 2 Dashes of Angostura Bitters Float of Pyrat XO Rum Method: pour all ingredients in a shaker with ice (except Pyrat Rum). Shake and pour over ice into a highball glass. Add a [&#8230;]]]></description>
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		<title>HOLIDAY FLAVORS &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/holiday-flavors-francesco-lafranconi/</link>
		<comments>http://bartendbetternow.com/holiday-flavors-francesco-lafranconi/#comments</comments>
		<pubDate>Thu, 01 Dec 2005 23:41:53 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<category><![CDATA[Francesco Lafranconi]]></category>
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		<description><![CDATA[Holidays Cheers 1 1/2 oz Skyy Citrus 1/2 oz Cointreau 1/2 oz Pama Pomegranate Liqueur 3/4 oz Amoretti Pomegranate Syrup 2 Dashes Amoretti Wine Blossom Syrup Juice of 1/2 Lime Method: shake all ingredients with ice Garnish: passion Fruit/Disaronno Amaretto Foam and fresh pomegranate kernels. Seasons Greetings 1 oz Matusalem Clasico Rum 1/2 oz Dulseda [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>PICTURE PERFECT COCKTAILS &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/picture-perfect-cocktails-francesco-lafranconi/</link>
		<comments>http://bartendbetternow.com/picture-perfect-cocktails-francesco-lafranconi/#comments</comments>
		<pubDate>Tue, 01 Nov 2005 23:36:07 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<category><![CDATA[Francesco Lafranconi]]></category>
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		<category><![CDATA[november]]></category>
		<category><![CDATA[picture perfect]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2395</guid>
		<description><![CDATA[LYCHEE ROSE 1 1/2 oz Plymouth Gin 1 oz Wind -Y Sake 1 oz Funkin Lychee Puree 1 oz Sence Rose Flower Juice Juice of 1/2 Lime or Fresh Sweet&#8217;n Sour Method: pour all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish: lemon twist (and lychee nut). PAPA [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>FLAVORS &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/flavors/</link>
		<comments>http://bartendbetternow.com/flavors/#comments</comments>
		<pubDate>Sat, 01 Oct 2005 22:29:26 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2005]]></category>
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		<category><![CDATA[october]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2387</guid>
		<description><![CDATA[JUNIPERS &#38; BERRIES 1 oz Ten by Tanqueray Gin 1 oz Marie Brizard Crème de Cassis 2 oz apple juice ¾ oz fresh lemon juice ½ oz maple syrup Method: heat all ingredients together (except the Gin) but do not boil, if possible, preferably heat it up with hot steam from espresso machine. Serve into [&#8230;]]]></description>
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		<title>END OF SUMMER LIBATIONS &#8211; Cool end of summer treats that will knock you off your feet &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/end-of-summer-libations-cool-end-of-summer-treats-that-will-knock-you-off-your-feet/</link>
		<comments>http://bartendbetternow.com/end-of-summer-libations-cool-end-of-summer-treats-that-will-knock-you-off-your-feet/#comments</comments>
		<pubDate>Thu, 01 Sep 2005 22:23:52 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2005]]></category>
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		<category><![CDATA[end of summer libations]]></category>
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		<category><![CDATA[september]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2380</guid>
		<description><![CDATA[Bellini 2 oz Funkin White Peach Puree 3 oz Prosecco (Extra Dry, Italian sparkling wine) 1/8 oz Funkin Raspberry Puree Method: flash blend (without ice) the raspberry and white peach puree with 1 oz of lemon juice. In a mixing glass, Add 1 scoop of ice, 2 oz of Bellini Mix and 3 oz of [&#8230;]]]></description>
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		<title>SUMMER SIZZLERS &#8211; Cool drinks for a hot night &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/summer-sizzlers-cool-drinks-for-a-hot-night/</link>
		<comments>http://bartendbetternow.com/summer-sizzlers-cool-drinks-for-a-hot-night/#comments</comments>
		<pubDate>Wed, 01 Jun 2005 22:05:16 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2005]]></category>
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		<category><![CDATA[june]]></category>
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		<category><![CDATA[summer sizzlers]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2351</guid>
		<description><![CDATA[STRAWBERRY SWIZZLE 1 1/2 oz Matusalem Platinum Rum 3/4 oz Marie Brizard Kiwi-Strawberry 1 oz Coconut Milk 1 oz (fresh) strawberry puree 3 sprigs of mint Method: shake all ingredients together and double strain into a chilled cocktail glass. Garnish: strawberry on the rim w/sprig of mint. THE BULLEIT CRUISER 1 1/2 oz Bulleit bourbon [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>TASTE BUD TANTALIZERS &#8211; Getting Ready For Summer &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/taste-bud-tantalizers-getting-ready-for-summer/</link>
		<comments>http://bartendbetternow.com/taste-bud-tantalizers-getting-ready-for-summer/#comments</comments>
		<pubDate>Fri, 01 Apr 2005 22:52:11 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2005]]></category>
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		<category><![CDATA[april]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2332</guid>
		<description><![CDATA[Apple Martini 1.5 oz Fris Apple Vodka 1 oz Granny&#8217;s Sour Apple Schnapps 1 oz Green Apple Coulis (Sweetened Puree) Juice of 1/2 a lime Method: Shake all ingredients with ice and strain into a cocktail glass. Garnish: Fried Apple Chip (Available at grocery store) Caipirinhia 1.5 oz Pitu Cachaca (Brazilian Sugarcane Spirit) 1 Whole [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>LUSCIOUS LIBATIONS &#8211; Three New Martinis &#8211; Francesco Lafranconi</title>
		<link>http://bartendbetternow.com/luscious-libations-three-new-martinis/</link>
		<comments>http://bartendbetternow.com/luscious-libations-three-new-martinis/#comments</comments>
		<pubDate>Sun, 01 Feb 2004 21:33:56 +0000</pubDate>
		<dc:creator><![CDATA[Francesco Lafranconi]]></dc:creator>
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		<category><![CDATA[bartender]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[february]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2314</guid>
		<description><![CDATA[Plymouth Clover Club 1.5 oz Plymouth gin 0.5 oz Leroux Peach Schnapps 1 oz Fresh Sour mix 5 Raspberries 1 Squirt of (pasteurized) egg white or Frothee Method: shake all ingredients with ice and strain into a chilled cocktail glass. Add a splash of Champagne for the fizz&#8230; Garnish: lemon twist Cafe&#8217; a la Pistachio [&#8230;]]]></description>
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