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	<title>Science Of Drink &#187; Bourbon</title>
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	<link>http://www.scienceofdrink.com</link>
	<description>Наука пить, не испытывая жажды</description>
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		<title>Two Manhattans with Grand Marnier</title>
		<link>http://www.scienceofdrink.com/2011/03/01/two-manhattans-with-grand-marnier/</link>
		<comments>http://www.scienceofdrink.com/2011/03/01/two-manhattans-with-grand-marnier/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 20:57:49 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Grand Marnier]]></category>
		<category><![CDATA[Orange bitters]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2258</guid>
		<description><![CDATA[Today I want to toy with one of three classic variations of the Manhattan &#8211; the Perfect Manhattan. As we know, the Manhattan Cocktail has three well-known varieties &#8211; the Sweet Manhattan (basically a Manhattan. Actually, nobody names the Manhattan as the ‘Sweet’ Manhattan), the Dry Manhattan (with dry vermouth instead of sweet one) and [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/03/01/two-manhattans-with-grand-marnier/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Comfort Manhattan</title>
		<link>http://www.scienceofdrink.com/2011/02/27/comfort-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/02/27/comfort-manhattan/#comments</comments>
		<pubDate>Sat, 26 Feb 2011 23:03:36 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Peychaud's bitters]]></category>
		<category><![CDATA[Southern Comfort]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2244</guid>
		<description><![CDATA[Sorry, but this post is not available in English. But coming soon!
        Make sure you subscribe to my RSS feed!
  &#169; scomorokh - visit the http://www.scienceofdrink.com/ for more great cocktail recipes      
]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/02/27/comfort-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>S.I.P. #3 &#8211; Manhattan &#8211; Sweet! Dry! Perfect?</title>
		<link>http://www.scienceofdrink.com/2011/02/25/s-i-p-3-–-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/02/25/s-i-p-3-–-manhattan/#comments</comments>
		<pubDate>Fri, 25 Feb 2011 15:18:57 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Orange bitters]]></category>
		<category><![CDATA[Peychaud's bitters]]></category>
		<category><![CDATA[S.I.P.]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2230</guid>
		<description><![CDATA[

Now, we have a third S.I.P. &#8211; an exciting on-line event for Russian-speaking blogers-imbibers. If you are following my blog, you may know what the S.I.P. is something like a Russian-speaking MxMo. Previous two S.I.P. kindled the Russian-speaking mixosphere and gave rise to some new blogs.  So we will see who will  delurk [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/02/25/s-i-p-3-–-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Black Manhattan</title>
		<link>http://www.scienceofdrink.com/2011/02/05/black-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/02/05/black-manhattan/#comments</comments>
		<pubDate>Sat, 05 Feb 2011 15:09:02 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Amaro]]></category>
		<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2145</guid>
		<description><![CDATA[I have shaken off my unexpected ailment to be back to shaking cocktails again. My passion &#8211; Manhattan &#8211; took a two week holiday while I was being shaken by fever. Yet my new old infatuation with Manhattan found its way around and became the topic of our next S.I.P. Isn’t that great!
Well, now then, [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/02/05/black-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Dubonnet Manhattan</title>
		<link>http://www.scienceofdrink.com/2011/01/18/dubonnet-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/01/18/dubonnet-manhattan/#comments</comments>
		<pubDate>Tue, 18 Jan 2011 21:25:49 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Dubonnet]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2108</guid>
		<description><![CDATA[My new passion is Manhattan. Manhattan is old and classic cocktail with american whiskey (bourbon or rye), sweet vermouth and cocktail bitters. One of the key ingredient of the good Manhattan is vermouth. Unfortunately we have very pour range of vermouth in Ukraine now. There are available Martini, Cinzano and somewhere Gancia. But we have [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/01/18/dubonnet-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Two Manhattan Variations</title>
		<link>http://www.scienceofdrink.com/2011/01/16/two-manhattan-variations/</link>
		<comments>http://www.scienceofdrink.com/2011/01/16/two-manhattan-variations/#comments</comments>
		<pubDate>Sun, 16 Jan 2011 20:27:06 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Campari]]></category>
		<category><![CDATA[Fernet]]></category>
		<category><![CDATA[Vermouth sweet]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2103</guid>
		<description><![CDATA[Angostura bitter is hard available in the Ukraine. But Angostura bitter is essential ingredient of the famous Manhattan. Manhattan is truly magnificient cocktail. As Garry Regan wrote in they The Joy of Mixology Manhattan is King of Cocktail. Actually we can make acquaintance with Manhattan with help of two very interesting special variations.
The Special Manhattan [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/01/16/two-manhattan-variations/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Mandarine Old-Fashioned</title>
		<link>http://www.scienceofdrink.com/2010/11/11/mandarine-old-fashioned/</link>
		<comments>http://www.scienceofdrink.com/2010/11/11/mandarine-old-fashioned/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 21:12:45 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Mandarine Napoleon]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1868</guid>
		<description><![CDATA[This cocktail I found at the Mandarine Napoleon promo-site. Actually I doubt promo-cocktails but in this case it is sounds great.

Mandarine Old-Fashioned
25 ml Mandarine Napoleon liqueur
25 ml premium bourbon
1-2 dash Angostura bitter
a piece of orange peel
Put orange peel and bitter into old-fashioned glass. Add some liqueur and bourbon, add one large ice cube and stir. [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/11/11/mandarine-old-fashioned/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>The Boulevardier</title>
		<link>http://www.scienceofdrink.com/2010/11/08/the-boulevardier/</link>
		<comments>http://www.scienceofdrink.com/2010/11/08/the-boulevardier/#comments</comments>
		<pubDate>Mon, 08 Nov 2010 19:47:31 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Campari]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1843</guid>
		<description><![CDATA[The Boulevardier Cocktail was introduced for me by  Eric Elestad. I read about this cocktail at his perfect blog &#8211; Underhill Lounge. His specify that The Boulevardier is more better cocktail than tasted Old Pal. And now I collected a few bottle of perfect bourbon whiskey and ready to taste some interesting.
The story of [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/11/08/the-boulevardier/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>The Mint Julep</title>
		<link>http://www.scienceofdrink.com/2010/07/01/the-mint-julep/</link>
		<comments>http://www.scienceofdrink.com/2010/07/01/the-mint-julep/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 12:30:49 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1343</guid>
		<description><![CDATA[The Mint Julep is very old mixed drink. The word &#8220;julep&#8221; is derived from Arabic word gulab &#8211; a sweet syrupy drink in which medicine was given in the past. First recording about julep as alcoholic beverage flavored with mint was in 1787. 
The Julep was born somewhere in South of USA &#8211; in Maryland, [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/07/01/the-mint-julep/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Old-Fashioned</title>
		<link>http://www.scienceofdrink.com/2010/05/21/old-fashioned/</link>
		<comments>http://www.scienceofdrink.com/2010/05/21/old-fashioned/#comments</comments>
		<pubDate>Fri, 21 May 2010 18:02:34 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1270&amp;langswitch_lang=ru</guid>
		<description><![CDATA[The Old-Fashioned Cocktail is genuine cocktail. Actually, as Jerry Thomas suppose, cocktail is mix of strong spirit, bitter, sugar and water. Consequently the old-fashioned is the cocktail. Whiskey cocktail. Simple but famous and great. 
The Old-Fashioned Cocktail was created in the Pendennis Club in Loisville, Kentucky circa 1890. This cocktail consist of whiskey (bourbon as [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/05/21/old-fashioned/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
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