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	<title>Flairbar.com &#187; palm beach</title>
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		<title>Egg White Cocktails &#8211; by Kris Bahamondes</title>
		<link>https://bartendbetternow.com/egg-white-cocktails-by-kris-bahamondes-2/</link>
		<comments>https://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>
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		<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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		<title>Savory Syrup Surprises &#8211; by Kris Bahamondes</title>
		<link>https://bartendbetternow.com/savory-syrup-surprises-by-kris-bahamondes/</link>
		<comments>https://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>
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		<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>
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		<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>

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		<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>
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		<title>Egg White Cocktails &#8211; by Kris Bahamondes</title>
		<link>https://bartendbetternow.com/egg-white-cocktails-by-kris-bahamondes/</link>
		<comments>https://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>
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		<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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		<title>Luscious Libations &#8211; by Kris Bahamondes</title>
		<link>https://bartendbetternow.com/contemporary-classics-by-kris-bahamondes/</link>
		<comments>https://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>
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		<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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		<title>Contemporary Classics &#8211; by Kris Bahamondes USBG Palm Beach</title>
		<link>https://bartendbetternow.com/contemporary-classics-by-kris-bahamondes-usbg-palm-beach/</link>
		<comments>https://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[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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		<title>Spring Spectaculars &#8211; by Kris Bahamondes USBG Palm Beach</title>
		<link>https://bartendbetternow.com/by-kris-bahamondes-usbg-palm-beach/</link>
		<comments>https://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>
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		<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>
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		<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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		<title>USBG Palm Beach Inaugural Event 6-24-2013</title>
		<link>https://bartendbetternow.com/usbg-palm-beach-inaugural-event-6-24-2013/</link>
		<comments>https://bartendbetternow.com/usbg-palm-beach-inaugural-event-6-24-2013/#comments</comments>
		<pubDate>Wed, 10 Jul 2013 01:53:08 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Seminar Series]]></category>
		<category><![CDATA[2013]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[bbn]]></category>
		<category><![CDATA[beyod zero]]></category>
		<category><![CDATA[charles steadman]]></category>
		<category><![CDATA[dianna greene]]></category>
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		<category><![CDATA[june]]></category>
		<category><![CDATA[ketel one vodka]]></category>
		<category><![CDATA[learn how]]></category>
		<category><![CDATA[make cocktails]]></category>
		<category><![CDATA[nick nistico]]></category>
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		<category><![CDATA[united states bartenders guild]]></category>
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		<description><![CDATA[Flairbar.com&#8217;s coverage of  the United States Bartenders&#8217; Guild Palm Beach Inaugural Event sponsored by Ketel One Vodka and Beyond Zero. This event had an introduction to the USBG by Rob Husted, a motivational speech by Nick Nistico, a Ketel One Vodka tasting by Diana Greene, a &#8220;Mixology 101&#8243; seminar by Charles Steadman and a quick [&#8230;]]]></description>
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