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	<title>Flairbar.com &#187; may</title>
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	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
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		<title>Tasty 3 Ingredient Cocktails- by Rob Husted</title>
		<link>http://bartendbetternow.com/tasty-3-ingredient-cocktails-by-rob-husted/</link>
		<comments>http://bartendbetternow.com/tasty-3-ingredient-cocktails-by-rob-husted/#comments</comments>
		<pubDate>Sat, 01 May 2021 21:31:55 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
		<category><![CDATA[2021]]></category>
		<category><![CDATA[3 ingredients cocktails]]></category>
		<category><![CDATA[Bacon Maple Syrup]]></category>
		<category><![CDATA[CAMPFIRE COCOA]]></category>
		<category><![CDATA[camping cocktails]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[coco real]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[easy recipes with rum]]></category>
		<category><![CDATA[easy recipes with vodka]]></category>
		<category><![CDATA[FInest Call Blue Curaçao]]></category>
		<category><![CDATA[Finest Call Single Pressed Lime Juice]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[Gray Whale Gin]]></category>
		<category><![CDATA[Himalayan pink salt]]></category>
		<category><![CDATA[home cocktail recipes]]></category>
		<category><![CDATA[home cocktail recipes with gin]]></category>
		<category><![CDATA[how to make easy cocktails with gin]]></category>
		<category><![CDATA[MAPLE BACON DAIQUIRI]]></category>
		<category><![CDATA[marshmallow]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[North Rainer Cherry Vodka]]></category>
		<category><![CDATA[OCEAN MASTER]]></category>
		<category><![CDATA[Plantation Pineapple Rum]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[Sprite]]></category>
		<category><![CDATA[Swiss Miss Dark Hot Chocolate]]></category>
		<category><![CDATA[three ingredient cocktail]]></category>

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		<description><![CDATA[CAMPFIRE COCOA -2oz 44 North Rainer Cherry Vodka -2oz Coco Reàl Cream of Coconut -6oz Swiss Miss Dark Hot Chocolate Procedure: Combine ingredients in a empty metal can. Roll cocktail back and forth several times and pour back into metal can. Garnish: Toasted large marshmallow. I was recently asked to create a cocktail using only [&#8230;]]]></description>
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		<item>
		<title>&#8220;Fire it Up!&#8221; &#8211; Chad Tocco Interviewed</title>
		<link>http://bartendbetternow.com/fire-it-up-chad-tocco-interviewed/</link>
		<comments>http://bartendbetternow.com/fire-it-up-chad-tocco-interviewed/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:09:29 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Interviews]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[bartenders bash]]></category>
		<category><![CDATA[chad tocco]]></category>
		<category><![CDATA[christian delpech]]></category>
		<category><![CDATA[fire breathing]]></category>
		<category><![CDATA[florida]]></category>
		<category><![CDATA[interviews]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[Skip T Corona]]></category>
		<category><![CDATA[south beach]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5406</guid>
		<description><![CDATA[From starting out learning Flair after performing a thumb roll throwing out a bottle and meeting a future Flair mentor to being one of the premier fire Flair bartenders in South Florida… Mr. Chad Tocco. He has been in the game for awhile and created a niche for himself down in Miami and now in [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8220;Female Flair Today&#8221; &#8211; Naty Peralta</title>
		<link>http://bartendbetternow.com/female-flair-today-naty-peralta/</link>
		<comments>http://bartendbetternow.com/female-flair-today-naty-peralta/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:08:43 +0000</pubDate>
		<dc:creator><![CDATA[Natalia Peralta]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[agnieszka bochniak]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[erin ferreira]]></category>
		<category><![CDATA[femaile flair today]]></category>
		<category><![CDATA[flairbar]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[men vs women]]></category>
		<category><![CDATA[mirka gregova]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[naty peralta]]></category>
		<category><![CDATA[oliver pluck]]></category>
		<category><![CDATA[Robyn Closson]]></category>
		<category><![CDATA[terri buryanova]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5387</guid>
		<description><![CDATA[In my opinion, Flair changed a lot in a really short time; in fact, it is easy to see how much style, smoothness, AND difficulty has evolved in the last 10 years. Ten years ago, there were few ladies in the Flair world; and even if the current the amount of female Flair bartenders has [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>MASTERCLASS- NAE TSUKAMOTO</title>
		<link>http://bartendbetternow.com/masterclass-nae-tsukamoto/</link>
		<comments>http://bartendbetternow.com/masterclass-nae-tsukamoto/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:08:41 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Masterclass]]></category>
		<category><![CDATA[1 bottle]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[exhibition flair]]></category>
		<category><![CDATA[female flair]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flair pour]]></category>
		<category><![CDATA[las vegas]]></category>
		<category><![CDATA[mastercalss]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[nae tsukamoto]]></category>
		<category><![CDATA[sequence]]></category>
		<category><![CDATA[tin]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5422</guid>
		<description><![CDATA[Click Here to Play Masterclass]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Break out the Flair</title>
		<link>http://bartendbetternow.com/break-out-the-flair/</link>
		<comments>http://bartendbetternow.com/break-out-the-flair/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:06:59 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Intro]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[barproducts]]></category>
		<category><![CDATA[bartending news]]></category>
		<category><![CDATA[bruce willis]]></category>
		<category><![CDATA[chad tocco]]></category>
		<category><![CDATA[finest call]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flair for a change]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[flairco]]></category>
		<category><![CDATA[flairing freddy]]></category>
		<category><![CDATA[iba wcc]]></category>
		<category><![CDATA[intro]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[nae tsukamoto]]></category>
		<category><![CDATA[naty peralta]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[usbg]]></category>
		<category><![CDATA[what's hot]]></category>
		<category><![CDATA[world cocktail championship]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5451</guid>
		<description><![CDATA[&#160; Break out the Flair&#8230; It is time to unleash the Flair and show your talents as a true professional bartender behind the bar and in competitions. The USBG Flair Committee is executing the IBA World Cocktail Championship competition in July where in this invitation only competition, the overall winner will a boat load of [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</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>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[flavorslide]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[kris bahamondes]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[may]]></category>
		<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>
		</item>
		<item>
		<title>Hot News &#8211; May 2014</title>
		<link>http://bartendbetternow.com/hot-news-may-2014/</link>
		<comments>http://bartendbetternow.com/hot-news-may-2014/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:04:37 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Hot News]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[bartending news]]></category>
		<category><![CDATA[bowler cup]]></category>
		<category><![CDATA[brokers gin]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[disaronno]]></category>
		<category><![CDATA[flair comp]]></category>
		<category><![CDATA[hot news]]></category>
		<category><![CDATA[how to flair]]></category>
		<category><![CDATA[iba]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[mixing star]]></category>
		<category><![CDATA[mixology comp]]></category>
		<category><![CDATA[news]]></category>
		<category><![CDATA[robert de niro]]></category>
		<category><![CDATA[tales of the cocktail]]></category>
		<category><![CDATA[usbg]]></category>
		<category><![CDATA[vdka 6100]]></category>
		<category><![CDATA[wcc]]></category>
		<category><![CDATA[what's hot]]></category>
		<category><![CDATA[world cocktail championship]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5455</guid>
		<description><![CDATA[BARTENDERS BASH SERIES 2014 Welcome to the Bartenders Bash Series 2014! This event is spread out among multiple events where the bartenders accumulate points in different competitions until we have an overall winner. You can compete, consume, cheer on or just party your ass off with some of the top bartenders in the industry… THESE [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPOT ON SPIN!</title>
		<link>http://bartendbetternow.com/spot-on-spin/</link>
		<comments>http://bartendbetternow.com/spot-on-spin/#comments</comments>
		<pubDate>Thu, 01 May 2014 05:02:25 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[BarWare]]></category>
		<category><![CDATA[1/2oz]]></category>
		<category><![CDATA[1oz]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[3 prong jigger]]></category>
		<category><![CDATA[3/4oz]]></category>
		<category><![CDATA[barware]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[jigger]]></category>
		<category><![CDATA[knuckle]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[molecular]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[smoking gun]]></category>
		<category><![CDATA[stainless]]></category>
		<category><![CDATA[steel]]></category>
		<category><![CDATA[zevro]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5430</guid>
		<description><![CDATA[To learn more you can click HERE!]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>LEGENDS XI POUR-OFF CHAMP POURS OUT HIS THOUGHTS! &#8211; Eduardo Gomez Interviewed</title>
		<link>http://bartendbetternow.com/legends-xi-pour-off-champ-pours-out-his-thoughts-eduardo-gomez-interviewed/</link>
		<comments>http://bartendbetternow.com/legends-xi-pour-off-champ-pours-out-his-thoughts-eduardo-gomez-interviewed/#comments</comments>
		<pubDate>Sat, 02 May 2009 02:26:28 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Interviews]]></category>
		<category><![CDATA[2009]]></category>
		<category><![CDATA[advanced]]></category>
		<category><![CDATA[amateur]]></category>
		<category><![CDATA[bar]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[eduardo gomez]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flairbar]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[get to know]]></category>
		<category><![CDATA[inside]]></category>
		<category><![CDATA[interviews]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[pro]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[story]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=4060</guid>
		<description><![CDATA[From starting out with an empty J&#38;B bottle and a whim to winning a world title on the Legends stage&#8230; Eduardo Gomez. He put in the many grueling hours and practiced with a true legend to achieve greatness and now in the pages of Flairbar.com, we get to know a little more about Eduardo with [&#8230;]]]></description>
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		<slash:comments>1</slash:comments>
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		</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>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Bar Academy Paris]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[laurent greco]]></category>
		<category><![CDATA[learn]]></category>
		<category><![CDATA[liquid chef paris]]></category>
		<category><![CDATA[liquor]]></category>
		<category><![CDATA[LORAN DEHRINES]]></category>
		<category><![CDATA[make]]></category>
		<category><![CDATA[may]]></category>
		<category><![CDATA[mixlogy]]></category>
		<category><![CDATA[pepe palette progress]]></category>

		<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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