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	<title>Flairbar.com &#187; make</title>
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	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<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>
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		<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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		<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>
		<category><![CDATA[pisco porton]]></category>
		<category><![CDATA[tanduay rum]]></category>
		<category><![CDATA[tawny port]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6143</guid>
		<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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		<slash:comments>0</slash:comments>
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		<item>
		<title>December Delights &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/december-delights-by-kris-bahamondes/</link>
		<comments>http://bartendbetternow.com/december-delights-by-kris-bahamondes/#comments</comments>
		<pubDate>Mon, 01 Dec 2014 07:05:33 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[Apple cider]]></category>
		<category><![CDATA[Bacardi Oakheart]]></category>
		<category><![CDATA[black tea]]></category>
		<category><![CDATA[bowl]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[december]]></category>
		<category><![CDATA[egg white]]></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 watermelon juice]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[KNOCKOUT BRUNCH PUNCH BOWL]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[punch]]></category>
		<category><![CDATA[SPICE ROUTE #5]]></category>
		<category><![CDATA[Tito's handmade vodka]]></category>
		<category><![CDATA[WATERMELON MIMOSA]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6007</guid>
		<description><![CDATA[WATERMELON MIMOSA -5 oz.&#8217;s Sparkling wine -2 oz.&#8217;s fresh watermelon juice This is as simple as it gets, but I present this to you as a concept. Mimosas can be so much more than just orange juice. Any fresh juice can combine to make new and fun, seasonal flavors. Be sure to strain any juice [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Fall Equinox Elixirs &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/fall-equinox-elixirs-by-kris-bahamondes/</link>
		<comments>http://bartendbetternow.com/fall-equinox-elixirs-by-kris-bahamondes/#comments</comments>
		<pubDate>Wed, 01 Oct 2014 05:03:09 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[#USBGWCC]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[Beavertail syrup]]></category>
		<category><![CDATA[Belvedere vodka]]></category>
		<category><![CDATA[Canadian Rye Whiskey]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[Crown Royale Whiskey]]></category>
		<category><![CDATA[egg white]]></category>
		<category><![CDATA[Fernet-Branca]]></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]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[Simply Squeeze Raspberry puree]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5905</guid>
		<description><![CDATA[RASPBERRY VODKA FIZZ -2 oz. Belvedere vodka -1 oz. Simply Squeeze Raspberry puree -1 oz. fresh lemon juice - 1 egg white Soda water to top Flavourful fun can be easy too! Flairbar.com sent me some awesome simply squeeze syrups and this is a delicious and flavour packed cocktail I created with one of them. [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Savory Syrup Surprises &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/savory-syrup-surprises-by-kris-bahamondes/</link>
		<comments>http://bartendbetternow.com/savory-syrup-surprises-by-kris-bahamondes/#comments</comments>
		<pubDate>Mon, 01 Sep 2014 05:04:22 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[#USBGWCC]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[Bulleit Bourbon]]></category>
		<category><![CDATA[Carrot-Plum Juice]]></category>
		<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[egg whites]]></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[kumquats]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[palm beach]]></category>
		<category><![CDATA[rosemary sprig]]></category>
		<category><![CDATA[tanduay rum]]></category>
		<category><![CDATA[thyme simple syrup]]></category>
		<category><![CDATA[tito's vodka]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5766</guid>
		<description><![CDATA[GREEN TEA SOUR -2 oz. Green tea-infused Tito&#8217;s Vodka -1 oz. fresh lemon juice -1oz. Finest Call Bar Syrup - 1 egg white Welcome back with the latest edition of Flavors for FlairBar.com. It&#8217;s been a crazy two months in the Great North aka Toronto and the egg whites have been FLYING (sometimes, not in [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/savory-syrup-surprises-by-kris-bahamondes/feed/</wfw:commentRss>
		<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/</link>
		<comments>http://bartendbetternow.com/egg-white-cocktails-by-kris-bahamondes/#comments</comments>
		<pubDate>Tue, 01 Jul 2014 05:03:10 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[beefeater gin]]></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[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>
		<category><![CDATA[pisco porton]]></category>
		<category><![CDATA[tanduay rum]]></category>
		<category><![CDATA[tawny port]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5638</guid>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Luscious Libations &#8211; by Kris Bahamondes</title>
		<link>http://bartendbetternow.com/contemporary-classics-by-kris-bahamondes/</link>
		<comments>http://bartendbetternow.com/contemporary-classics-by-kris-bahamondes/#comments</comments>
		<pubDate>Sun, 01 Jun 2014 05:05:56 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[craft cocktails]]></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[june]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[palm beach]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5483</guid>
		<description><![CDATA[KIWI 75 -1 oz. Fresh Muddled Kiwi 1.5 oz Beefeater Gin -.75 oz. fresh lemon juice -.75 oz. Finest Call Bar Syrup Top with sparkling wine The Kiwi 75 is a classic French 75 with the addition of some fresh Kiwi. The kiwi adds a sweet, refreshing flavor that complements sparkling wine perfectly. This is [&#8230;]]]></description>
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		</item>
		<item>
		<title>Contemporary Classics &#8211; by Kris Bahamondes USBG Palm Beach</title>
		<link>http://bartendbetternow.com/contemporary-classics-by-kris-bahamondes-usbg-palm-beach/</link>
		<comments>http://bartendbetternow.com/contemporary-classics-by-kris-bahamondes-usbg-palm-beach/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:05:17 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[Corsair quinoa whiskey]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[finest cal]]></category>
		<category><![CDATA[flairbar.com]]></category>
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		<category><![CDATA[mixology]]></category>
		<category><![CDATA[palm beach]]></category>
		<category><![CDATA[Tuthilltown Halfmoon Orchard gin]]></category>
		<category><![CDATA[usbg]]></category>
		<category><![CDATA[v]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5380</guid>
		<description><![CDATA[SMOKING CUP OF JOE -2 oz. Corsair quinoa whiskey -1 oz of Unrefined grade-B maple syrup -5 dashes coffee bitters It all goes back to the classic. A real old fashioned is hard to find but it is beautiful. Classic recipes call for whiskey, sugar and bitters. Corsair&#8217;s quinoa whiskey has delicious coffee and chocolate [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Spring Spectaculars &#8211; by Kris Bahamondes USBG Palm Beach</title>
		<link>http://bartendbetternow.com/by-kris-bahamondes-usbg-palm-beach/</link>
		<comments>http://bartendbetternow.com/by-kris-bahamondes-usbg-palm-beach/#comments</comments>
		<pubDate>Tue, 01 Apr 2014 05:03:05 +0000</pubDate>
		<dc:creator><![CDATA[Kris Bahamondes]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[april]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[finest cal]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
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		<category><![CDATA[mixology]]></category>
		<category><![CDATA[palm beach]]></category>
		<category><![CDATA[tanduay rum]]></category>
		<category><![CDATA[tito's vodka]]></category>
		<category><![CDATA[usbg]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5274</guid>
		<description><![CDATA[ROSE GARDEN -2 oz. Tanduay silver rum -1 oz. fresh lemon juice -1 oz. Finest Call Bar Syrup -5 dashes of Fee Bros. Rose Water Champagne to top Rose Petals for Garnish The best bars are filled with beautiful women sipping on hand crafted cocktails. Women bring men which brings conversation, fun and business. This [&#8230;]]]></description>
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		<item>
		<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>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[danny seigel]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[hangover helpers]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[laurent greco]]></category>
		<category><![CDATA[learn]]></category>
		<category><![CDATA[liquor]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[mixlogy]]></category>

		<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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