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	<title>Science Of Drink &#187; Curacao</title>
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	<link>http://www.scienceofdrink.com</link>
	<description>Наука пить, не испытывая жажды</description>
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		<title>Dubonnet Cocktail</title>
		<link>http://www.scienceofdrink.com/2010/12/06/dubonnet-cocktail/</link>
		<comments>http://www.scienceofdrink.com/2010/12/06/dubonnet-cocktail/#comments</comments>
		<pubDate>Mon, 06 Dec 2010 19:15:44 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Dubonnet]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[Pastis]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2013</guid>
		<description><![CDATA[It is no secret that I prefer bitter-sweet cocktail. And now, after the great S.I.P. #2, which was devoted to one of the world-famous sour &#8211; the Sidecar, I am enthusiastic with bitter cocktail too. But I have not enough realy bitter ingredient in my bar &#8211; two bottle of fernet, one amaro and Campari. [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/12/06/dubonnet-cocktail/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>S.I.P. #2 &#8211; Sidecar &#8211; Retrospective</title>
		<link>http://www.scienceofdrink.com/2010/11/26/s-i-p-2-sidecar-retrospective/</link>
		<comments>http://www.scienceofdrink.com/2010/11/26/s-i-p-2-sidecar-retrospective/#comments</comments>
		<pubDate>Fri, 26 Nov 2010 16:08:58 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Mandarine Napoleon]]></category>
		<category><![CDATA[Maraschino liqueur]]></category>
		<category><![CDATA[S.I.P.]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1961</guid>
		<description><![CDATA[
Congratulation! Today we have our second S.I.P. &#8211; on-line event for russophone bloggers-inbibirs. The point of this event is in investigation and exploring great classic cocktail. Our S.I.P. #2 devote to Sidecar. The Sidecar Cocktail is great stuff for researching. This great classic cocktail has interesting story, fancy composition and taste, which can to improve [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/11/26/s-i-p-2-sidecar-retrospective/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Coffee Cocktail</title>
		<link>http://www.scienceofdrink.com/2010/10/30/coffee-cocktail/</link>
		<comments>http://www.scienceofdrink.com/2010/10/30/coffee-cocktail/#comments</comments>
		<pubDate>Sat, 30 Oct 2010 11:38:51 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Port wine]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1673</guid>
		<description><![CDATA[The Coffee Cocktail is so old fancy drink. It is so similar to flip. The oldest entry about Coffee Cocktail are in the Bartender&#8217;s Guide or How to Mix All Kinds of Plain and Fancy Drinks (1887) by Jerry Thomas and Bartender’s Manual or How to Mix Drinks of the Present Style (1882, rev. 1934) [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/10/30/coffee-cocktail/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Pousse Cafe and some modern derivatives</title>
		<link>http://www.scienceofdrink.com/2010/10/18/pousse-cafe-and-some-modern-derivatives/</link>
		<comments>http://www.scienceofdrink.com/2010/10/18/pousse-cafe-and-some-modern-derivatives/#comments</comments>
		<pubDate>Mon, 18 Oct 2010 11:38:11 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Absinthe]]></category>
		<category><![CDATA[Amaretto]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Coffee liqueur]]></category>
		<category><![CDATA[Creme de banane]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Frangelico]]></category>
		<category><![CDATA[Galliano]]></category>
		<category><![CDATA[Irish cream liqueur]]></category>
		<category><![CDATA[Parfait Amour liqueur]]></category>
		<category><![CDATA[Peach Schnapps]]></category>
		<category><![CDATA[Sambuca]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1592</guid>
		<description><![CDATA[In this post I describe real cock tail &#8211; amazing multicolor drink &#8211; Pousse Cafe. The Pousse Cafe cocktail is so old creation. This drink was invented in the Europe (France), probably. But we can found suggestions that this cocktail was invented in New Orlean, USA. The first print recipe with illustration I was found [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/10/18/pousse-cafe-and-some-modern-derivatives/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Flamingo and Mary Pickford</title>
		<link>http://www.scienceofdrink.com/2010/05/30/flamingo-and-mary-pickford/</link>
		<comments>http://www.scienceofdrink.com/2010/05/30/flamingo-and-mary-pickford/#comments</comments>
		<pubDate>Sun, 30 May 2010 19:37:55 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Maraschino liqueur]]></category>
		<category><![CDATA[Orange liqueur]]></category>
		<category><![CDATA[Rum]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1277&amp;langswitch_lang=ru</guid>
		<description><![CDATA[Now we explore two so similar cocktails of Prohibition Era. The Flamingo Cocktail and the Mary Pickford Cocktail. Both of this cocktails are so rare and hard to find in popular cocktails book. Both has similar composition with rum and pineapple with hint of fresh lime (Flamingo) or maraschino liqueur (Mary Pickford). Both has beatiful [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/05/30/flamingo-and-mary-pickford/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>7</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>
		<item>
		<title>Blue Lagoon</title>
		<link>http://www.scienceofdrink.com/2010/04/03/blue-lagoon/</link>
		<comments>http://www.scienceofdrink.com/2010/04/03/blue-lagoon/#comments</comments>
		<pubDate>Sat, 03 Apr 2010 20:56:48 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Vodka]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1195&amp;langswitch_lang=ru</guid>
		<description><![CDATA[As the Difford`s Guide specify, the Blue Lagoon Cocktail was created by Andy MacElhone (son of legendary Harry MacElhone &#8211; the creator of White Lady, Monkey Gland and Side-car) at Harry’s New York Bar, Paris, France in 1972. Some sources specify another date of birth for this cocktail &#8211; a 1960s, when blue curacao liqueur [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/04/03/blue-lagoon/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Knickerbocker Special</title>
		<link>http://www.scienceofdrink.com/2010/03/24/knickerbocker-special/</link>
		<comments>http://www.scienceofdrink.com/2010/03/24/knickerbocker-special/#comments</comments>
		<pubDate>Wed, 24 Mar 2010 21:15:07 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Rum]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1112&amp;langswitch_lang=ru</guid>
		<description><![CDATA[As you know, I was realy inspired by March MxMo theme &#8211; punch. And I realy inspired by old mixed drink &#8211; pure classic like Gin Punch. Now I exploring another old and classic cocktail &#8211; The Knickerbocker Special. This cocktail has very interesting composition &#8211; rum and raspberry syrup. The classic version of this [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/03/24/knickerbocker-special/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Zombie (Trader Vic`s)</title>
		<link>http://www.scienceofdrink.com/2010/01/04/zombie-trader-vics/</link>
		<comments>http://www.scienceofdrink.com/2010/01/04/zombie-trader-vics/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 20:28:39 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Rum]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=919&amp;langswitch_lang=ru</guid>
		<description><![CDATA[The source of this interesting version of famous Zombie Cocktail is Bartender&#8217;s Guide by Trader Vic, 1947.  It contain one of my favorite spirit &#8211; Pernod &#8211; strong anise flavored liqueur from France. The Zombie is one of my favorite tiki-cocktail.

Zombie (Trader Vic`s, 1947) 
30 ml dark rum
60 ml Puerto Rican light rum
30 ml [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/01/04/zombie-trader-vics/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Tropical Cocktail</title>
		<link>http://www.scienceofdrink.com/2009/11/09/tropical-cocktail/</link>
		<comments>http://www.scienceofdrink.com/2009/11/09/tropical-cocktail/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 20:33:59 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Rum]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=852&amp;langswitch_lang=ru</guid>
		<description><![CDATA[This cocktail recipe was found in The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes by Dale DeGroff. The Tropical Cocktail has classic elegant composition and, as Dale DeGroff specified, is an alternative to a Daiquiri Cocktail from the Ritz Hotel in Paris.

Tropical Cocktail 
60 ml [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/11/09/tropical-cocktail/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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