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	<title>Flairbar.com &#187; liquor</title>
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	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>Hangover Helpers  By Danny Seigel Photos by Danny Seigel</title>
		<link>http://bartendbetternow.com/hangover-helpers-by-danny-seigel-photos-by-danny-seigel/</link>
		<comments>http://bartendbetternow.com/hangover-helpers-by-danny-seigel-photos-by-danny-seigel/#comments</comments>
		<pubDate>Wed, 02 Jan 2013 03:03:55 +0000</pubDate>
		<dc:creator><![CDATA[Danny Seigel]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[alcohol]]></category>
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		<category><![CDATA[danny seigel]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2630</guid>
		<description><![CDATA[BLOODY SIMPLE 1 1/2oz Absolut Citron Vodka 1 dash Worcestershire sauce 1 dash Aromatic bitters 1-5 dashes of Tabasco sauce 3oz V8 or other spiced tomato juice Black pepper Method: In a mixing glass with ice build 1 1/2oz Absolut Citron Vodka, 1 dash Worcestershire sauce, 1 dash Aromatic bitters, 1-5 dashes of Tabasco sauce, [&#8230;]]]></description>
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		<item>
		<title>Bartenders Bash Beauties  By Danny Seigel, Josh Gates &amp; Justin Callinan during the Bartenders Bash Series www.barwars.info Photos by Anthony Raimerez</title>
		<link>http://bartendbetternow.com/bartenders-bash-beauties-by-danny-seigel-josh-gates-justin-callinan-during-the-bartenders-bash-series-www-barwars-info-photos-by-anthony-raimerez/</link>
		<comments>http://bartendbetternow.com/bartenders-bash-beauties-by-danny-seigel-josh-gates-justin-callinan-during-the-bartenders-bash-series-www-barwars-info-photos-by-anthony-raimerez/#comments</comments>
		<pubDate>Mon, 02 Jul 2012 01:58:06 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2012]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2622</guid>
		<description><![CDATA[SUMMER HEAT 2 oz 360 Sorrento Lemon Vodka 1 oz Finest Call Lemon Sour 1 oz Finest Call Peach Puree 1 dash of Tabasco 1 dash of lemon bitters 2 oz ginger beer Method: In a mixing tin with ice combine 2oz 360 Sorrento Lemon Vodka, 1oz Finest Call Lemon Sour, 1oz Finest Call Peach [&#8230;]]]></description>
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		<title>ECO FRIENDLY COCKTAILS!  By Graham Kimura 360 Vodka www.vodka.360.com</title>
		<link>http://bartendbetternow.com/eco-friendly-cocktails-by-graham-kimura-360-vodka-www-vodka-360-com/</link>
		<comments>http://bartendbetternow.com/eco-friendly-cocktails-by-graham-kimura-360-vodka-www-vodka-360-com/#comments</comments>
		<pubDate>Sat, 02 Jul 2011 01:52:21 +0000</pubDate>
		<dc:creator><![CDATA[Graham Kimura]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2011]]></category>
		<category><![CDATA[360 vodka]]></category>
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		<category><![CDATA[ecp friendly cocktails]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2614</guid>
		<description><![CDATA[360 ECOLADE 2oz 360 Cola Lemonade 3 Cucumber slices Lemon-Lime Soda Method: In a mixing glass combine 2oz 360 Cola and 3 cucumber slices. Muddle ingredients, add Lemonade and ice and shake and strain into a tall glass. Top with Lemon-Lime Soda. Garnish: Cucumber slices and a lemon wedge. &#160; DOUBLE CHOCOLATE JALAPENO POPPER 1 [&#8230;]]]></description>
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		<title>Pisco Palates  By Elad Zvi and Gabe Orta Bar Lab www.discoverpisco.com</title>
		<link>http://bartendbetternow.com/pisco-palates-by-elad-zvi-and-gabe-orta-bar-lab-www-discoverpisco-com/</link>
		<comments>http://bartendbetternow.com/pisco-palates-by-elad-zvi-and-gabe-orta-bar-lab-www-discoverpisco-com/#comments</comments>
		<pubDate>Sat, 02 Apr 2011 00:48:38 +0000</pubDate>
		<dc:creator><![CDATA[Bar Lab]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2011]]></category>
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		<category><![CDATA[elad zvi]]></category>
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		<category><![CDATA[pisoc palates]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2603</guid>
		<description><![CDATA[GRAN SIERPE PUNCH 1 1/2oz Gran Sierpe Pisco 1oz Pineapple juice 1oz Lime juice 1/2oz Simple Syrup Method: Fill a cocktail shaker with ice. add all of the ingredients, and shake well (10 sec). Strain into an ice-filled tall glass. Garnish: A pineapple wedge. &#160; GRAN MELON CRUSH 1 1/2oz Gran Sierpe Pisco 3/4oz Lemon [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbal Mixology  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-2/</link>
		<comments>http://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-2/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 01:58:23 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2010]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[april]]></category>
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		<category><![CDATA[Herbal Mixology]]></category>
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		<category><![CDATA[laurent greco]]></category>
		<category><![CDATA[learn]]></category>
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		<category><![CDATA[liquor]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2593</guid>
		<description><![CDATA[PRIMAVERA IN PARIS 2 1/2oz Floral wine (tariquet white) 1/2oz Monin Lavender Syrup 2 eatable flower of primevere Method: In a champagne glass put 2 eatable flower of PRIMEVERE, then place a slice of orange to close the glass. Then combine 2 1/2oz Floral wine (tariquet white), 1/2oz Monin Lavender Syrup into a tin with [&#8230;]]]></description>
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		<title>Marvelous Martinis  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/marvelous-martinis-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
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		<pubDate>Wed, 02 Sep 2009 01:54:00 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2009]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Bar Academy Paris]]></category>
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		<category><![CDATA[LORAN DEHRINES]]></category>
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		<category><![CDATA[marvelous martinis]]></category>
		<category><![CDATA[mixlogy]]></category>
		<category><![CDATA[september]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2585</guid>
		<description><![CDATA[GREY GOOSE TIRAMISU 1oz Grey Goose Vodka 1/2oz Peach Schnapps 1/4oz Marie Brizard 1/4oz Coffee liquor 1 1/2oz liquid cream Method: In a mixing tin combine 1oz Grey Goose Vodka, 1/2oz Peach Schnapps, 1/4oz Marie Brizard and 1/4oz Coffee liquor with ice. Shake and strain to serve straight up in a chilled martini glass. Whip [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pepe Palette Progress  By LAURENT GRECO MIXOLOGY by LIQUID CHEF PARIS www.liquidchef.fr Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/pepe-palette-progress-by-laurent-greco-mixology-by-liquid-chef-paris-www-liquidchef-fr-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/pepe-palette-progress-by-laurent-greco-mixology-by-liquid-chef-paris-www-liquidchef-fr-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Sat, 02 May 2009 01:48:27 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2009]]></category>
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		<category><![CDATA[may]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2576</guid>
		<description><![CDATA[TIO PEPE RASPBERRY  à la mousse de PERRIER 1 1/4oz chilled TIO PEPE XERES 3/4oz Monin Raspberry Syrup 4 Fresh Raspberries Perrier Foam Method:In a siphon pour 50 cl of PERRIER water and 2 gr of lecithine, close and add 2 CO2 cartridge. Keep in the cold for 2 hours. Next in a mixing tin [&#8230;]]]></description>
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		</item>
		<item>
		<title>Molecular Morsels  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/molecular-morsels-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/molecular-morsels-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 02:42:49 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2009]]></category>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2569</guid>
		<description><![CDATA[PINA COLADA L. GRECO WAY 1oz NESSON RHUM (a RHUM agricole from MARTINIQUE) 1oz Monin Coconut Syrup 5oz  Liquid Cream 1 Pineapple ring (from the can) 1 1/2oz of Pineapple juice ( from the can) Method: Combine 1oz NESSON RHUM, 1 slice of pineapple (from the can), 6 cl of Pineapple juice (from the can) [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Champagne Cocktails for the New Year  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/champagne-cocktails-for-the-new-year-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>http://bartendbetternow.com/champagne-cocktails-for-the-new-year-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<pubDate>Sun, 02 Nov 2008 01:38:54 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2008]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Bar Academy Paris]]></category>
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		<category><![CDATA[champagne cocktails for the new year]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft cocktails]]></category>
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		<category><![CDATA[november]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2562</guid>
		<description><![CDATA[GREYGOOSE AND THE GOLDEN TRIANGLE 1 1/4oz Greygoose 2 oz Brut Champagne Apple Triangle Method: In a Margarita glass combine 1 1/4oz Greygoose and 2 oz Brut Champagne. Garnish: An Apple Triangle dip into gold flakes. MANDARINEIN A POOL 1oz NAPOLEON liquor 3 oz CHARLESHEIDSIECK Champagne Fresh Fruit slices Method: In a tall Cabernet glass [&#8230;]]]></description>
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		</item>
		<item>
		<title>Angostura Adventures  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>http://bartendbetternow.com/angostura-adventures-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-chocolate-and-orange-bitter/</link>
		<comments>http://bartendbetternow.com/angostura-adventures-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-chocolate-and-orange-bitter/#comments</comments>
		<pubDate>Thu, 02 Oct 2008 01:35:01 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2008]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[angostura adventures]]></category>
		<category><![CDATA[Bar Academy Paris]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft cocktails]]></category>
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		<category><![CDATA[october]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=2555</guid>
		<description><![CDATA[CHOCOLATE AND ORANGE BITTER -1/2 oz Cognac -2 1/2 oz Funkin Chocolate Puree -1/4 oz of fresh Orange juice -5 dashes of Angostura Orange Bitters Method: cut the  head of a nice orange. In a long orange zeste, using a knife tip, cut a lighting bolt shape. Place it in a conic shape glass &#8211; [&#8230;]]]></description>
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