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	<title>Flairbar.com &#187; kris bahamondes</title>
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	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<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>
		<category><![CDATA[how to]]></category>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<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>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[Beefeater 24 Gin]]></category>
		<category><![CDATA[Botanist Gin]]></category>
		<category><![CDATA[carrot-apple juice]]></category>
		<category><![CDATA[craft cocktails]]></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[how to]]></category>
		<category><![CDATA[kombucha]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make cocktails]]></category>
		<category><![CDATA[march]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[Poire Williams]]></category>
		<category><![CDATA[real syrups]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[Spirulina]]></category>
		<category><![CDATA[Turmeric]]></category>
		<category><![CDATA[vanilla-Thai chili syrup]]></category>
		<category><![CDATA[yuzu juice]]></category>

		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2016]]></category>
		<category><![CDATA[Agave Syrup]]></category>
		<category><![CDATA[Aperol]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[dale degroff]]></category>
		<category><![CDATA[Don Julio Reposado]]></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[Green Chartreuse]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[Lime Juice]]></category>
		<category><![CDATA[make cocktails]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[november]]></category>
		<category><![CDATA[Pisco Capel]]></category>
		<category><![CDATA[real syrups]]></category>
		<category><![CDATA[San Pellegrino Aranciata Rossa]]></category>
		<category><![CDATA[Tromba Blanco]]></category>

		<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>
		<wfw:commentRss>http://bartendbetternow.com/bugging-out-kris/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>March Melodies &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/march-melodies-by-kris-bahamondes-3/</link>
		<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>
		<category><![CDATA[Tanqueray 10]]></category>
		<category><![CDATA[Tromba Blanco]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6706</guid>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>We Live in Some Amazing Times</title>
		<link>http://bartendbetternow.com/we-live-in-some-amazing-times/</link>
		<comments>http://bartendbetternow.com/we-live-in-some-amazing-times/#comments</comments>
		<pubDate>Sat, 01 Aug 2015 05:05:40 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Intro]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[august]]></category>
		<category><![CDATA[bar products]]></category>
		<category><![CDATA[chris cardone]]></category>
		<category><![CDATA[Cleveland Cocktail Week]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flair bartending]]></category>
		<category><![CDATA[flair it up]]></category>
		<category><![CDATA[flairco]]></category>
		<category><![CDATA[germany]]></category>
		<category><![CDATA[intro]]></category>
		<category><![CDATA[jeff sirninger]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[las vegas]]></category>
		<category><![CDATA[Marian Antoniu Danelcu]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[mixology matters]]></category>
		<category><![CDATA[Nightclub & Bar Show]]></category>
		<category><![CDATA[portland cocktail week]]></category>
		<category><![CDATA[raminad ong]]></category>
		<category><![CDATA[real fruit infused syrup]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[San Antonio Cocktail Conference]]></category>
		<category><![CDATA[Scott Christian]]></category>
		<category><![CDATA[tales of the cocktail]]></category>
		<category><![CDATA[united states bartenders guild]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6642</guid>
		<description><![CDATA[&#160; We live in some amazing times&#8230;  I mean think about it for a few minutes. The hospitality scene is full of passionate people, all for the most part are doing different things to better our industry. Whether its through cocktail recipes, training, education, service, Mixology, Flair, execution, sharing, camaraderie or so much more&#8230; we [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<category><![CDATA[flavors]]></category>
		<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>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6578</guid>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lemons, Limes &amp; Smoke &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/lemons-limes-smoke-2/</link>
		<comments>http://bartendbetternow.com/lemons-limes-smoke-2/#comments</comments>
		<pubDate>Sun, 01 Mar 2015 06:05:41 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[absolut vodka]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[Cocchi La Rosa]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[craft]]></category>
		<category><![CDATA[Dillon's DSB bitters]]></category>
		<category><![CDATA[Dillon's White Rye]]></category>
		<category><![CDATA[Edmond Briottet marasquin liqueur]]></category>
		<category><![CDATA[egg white]]></category>
		<category><![CDATA[Finest Call Bar Syrup]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[march]]></category>
		<category><![CDATA[Tanduay Silver Asian Rum]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6343</guid>
		<description><![CDATA[ABSOLUT CHAMOMILE SOUR -2 oz. Absolut vodka 1 oz. fresh lemon juice .75 oz Finest Call Bar Syrup 2-3 teaspoons Loose leaf chamomile tea 1 egg white Angostura bitters Blending loose tea into cocktails is a fast effective way to infuse light herbal and bitter flavors. Chamomile is soothing and has a round floral after [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Why do you Flair&#8230;?</title>
		<link>http://bartendbetternow.com/why-do-you-flair/</link>
		<comments>http://bartendbetternow.com/why-do-you-flair/#comments</comments>
		<pubDate>Sun, 01 Mar 2015 06:04:36 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Intro]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[bar products]]></category>
		<category><![CDATA[bartend]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[beach bum barry]]></category>
		<category><![CDATA[carft cocktails]]></category>
		<category><![CDATA[Collin Griffths]]></category>
		<category><![CDATA[competitor choice bottle]]></category>
		<category><![CDATA[dean serneels]]></category>
		<category><![CDATA[fba]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[fire flair]]></category>
		<category><![CDATA[flah pour]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flairco]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[intro]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[learn how]]></category>
		<category><![CDATA[march]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[olybet flair mania]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[rob turek]]></category>
		<category><![CDATA[sergio roman]]></category>
		<category><![CDATA[tiki cocktails]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6441</guid>
		<description><![CDATA[&#160; Why do you Flair&#8230;? Its a simple question with not always a simple answer. Depending on the occasion, you might Flair for your guests, you might Flair for the judges, you might Flair for your fans, you might Flair for yourself&#8230; you might Flair because its just a natural extension of how you bartend. [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A look back at 2014&#8230;</title>
		<link>http://bartendbetternow.com/a-look-back-at-2014/</link>
		<comments>http://bartendbetternow.com/a-look-back-at-2014/#comments</comments>
		<pubDate>Thu, 15 Jan 2015 06:09:35 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Intro]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[bar products]]></category>
		<category><![CDATA[best of]]></category>
		<category><![CDATA[chris cardone]]></category>
		<category><![CDATA[danilo oribe]]></category>
		<category><![CDATA[doug sayers]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flairco]]></category>
		<category><![CDATA[flairing freddy]]></category>
		<category><![CDATA[intro]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[las vegas flair academy]]></category>
		<category><![CDATA[Sir Raminad Ong]]></category>
		<category><![CDATA[tinplay]]></category>
		<category><![CDATA[USBG World Cocktail Championship 2014]]></category>
		<category><![CDATA[vahe manoukian]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6159</guid>
		<description><![CDATA[&#160; In this month&#8217;s issue we take a look back at 2014 and reflect on all it had to offer. There were some great and not so great things that happened in the world of bartending this past year. Although we can learn from the not so great ones&#8230; we are going to focus on [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Egg White Cocktails &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/egg-white-cocktails-by-kris-bahamondes-2/</link>
		<comments>http://bartendbetternow.com/egg-white-cocktails-by-kris-bahamondes-2/#comments</comments>
		<pubDate>Thu, 15 Jan 2015 06:03:55 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[beefeater gin]]></category>
		<category><![CDATA[best of]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[egg whites]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[july]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[palm beach]]></category>
		<category><![CDATA[peychaud's bitters]]></category>
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		<description><![CDATA[CHICAGO RAMOS FIZZ 1 oz. Tanduay Silver 1 oz. Tawny Port .75 oz. fresh lemon juice 1 oz. Finest Call Bar Syrup 1-2 egg whites Top with soda water to create a column of foam This month is decided to do an egg white spectacular! Egg whites are used to create some of the world&#8217;s [&#8230;]]]></description>
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