<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Flairbar.com &#187; liquid chef paris</title>
	<atom:link href="https://bartendbetternow.com/tag/liquid-chef-paris/feed/" rel="self" type="application/rss+xml" />
	<link>https://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
	<lastBuildDate>Mon, 23 Mar 2026 18:47:40 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=3.9.40</generator>
	<item>
		<title>Herbal Mixology  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>https://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-2/</link>
		<comments>https://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>
		<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[Herbal Mixology]]></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[mixlogy]]></category>

		<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>
		<wfw:commentRss>https://bartendbetternow.com/herbal-mixology-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Marvelous Martinis  By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES</title>
		<link>https://bartendbetternow.com/marvelous-martinis-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/</link>
		<comments>https://bartendbetternow.com/marvelous-martinis-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/#comments</comments>
		<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>
		<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[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>
		<wfw:commentRss>https://bartendbetternow.com/marvelous-martinis-by-laurent-greco-of-bar-academy-paris-www-baracademy-net-photos-by-loran-dehrines/feed/</wfw:commentRss>
		<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>https://bartendbetternow.com/pepe-palette-progress-by-laurent-greco-mixology-by-liquid-chef-paris-www-liquidchef-fr-photos-by-loran-dehrines/</link>
		<comments>https://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>
		<wfw:commentRss>https://bartendbetternow.com/pepe-palette-progress-by-laurent-greco-mixology-by-liquid-chef-paris-www-liquidchef-fr-photos-by-loran-dehrines/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
