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	<title>Flairbar.com &#187; pepe palette progress</title>
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		<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>
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		<pubDate>Sat, 02 May 2009 01:48:27 +0000</pubDate>
		<dc:creator><![CDATA[Laurent Greco]]></dc:creator>
				<category><![CDATA[Flavors]]></category>
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		<category><![CDATA[Bar Academy Paris]]></category>
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		<category><![CDATA[mixlogy]]></category>
		<category><![CDATA[pepe palette progress]]></category>

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		<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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