<?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>Science Of Drink &#187; Pastis</title>
	<atom:link href="http://www.scienceofdrink.com/category/pastis/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.scienceofdrink.com</link>
	<description>Наука пить, не испытывая жажды</description>
	<lastBuildDate>Sun, 01 May 2011 19:30:34 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<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>MxMo L: Brown, Bitter and Stirred &#8211; Sazerac</title>
		<link>http://www.scienceofdrink.com/2010/08/29/mxmo-august-brown-bitter-and-stirred-sazerac/</link>
		<comments>http://www.scienceofdrink.com/2010/08/29/mxmo-august-brown-bitter-and-stirred-sazerac/#comments</comments>
		<pubDate>Sun, 29 Aug 2010 20:27:33 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Absinthe]]></category>
		<category><![CDATA[MxMonday]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Peychaud's bitters]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1399</guid>
		<description><![CDATA[
The MxMo is back! Great! And the scomorokh is back too :) Actually the topic of MxMo August: Brown, Bitter and Stirred is very interesting fo me. This MxMo hosted by Lindsey Johnson from Brown, Bitter and Stirred and thanks for great topic, Lindsey! This about true cocktail (and it is my choice now!) &#8211; [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/08/29/mxmo-august-brown-bitter-and-stirred-sazerac/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>MxMo XLVI: Absinthe &#8211; Chrysanthemum Cocktail</title>
		<link>http://www.scienceofdrink.com/2010/02/21/mxmo-xlvi-absinthe-chrysanthemum-cocktail/</link>
		<comments>http://www.scienceofdrink.com/2010/02/21/mxmo-xlvi-absinthe-chrysanthemum-cocktail/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 14:18:25 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Absinthe]]></category>
		<category><![CDATA[Benedictine]]></category>
		<category><![CDATA[MxMonday]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=962&amp;langswitch_lang=ru</guid>
		<description><![CDATA[
The theme of MxMo XLVI (February 2010), which hosted at Thinking of Drinking (actually it is a great blog with great name, the name of this blog is (realy!) the description of my life), is Absinthe. Great choice, Sonja! 
The absinthe is one of the great alcohol beverage in the world. It has interesting and [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/02/21/mxmo-xlvi-absinthe-chrysanthemum-cocktail/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>26</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>Yellow Daisy</title>
		<link>http://www.scienceofdrink.com/2009/12/19/yellow-daisy/</link>
		<comments>http://www.scienceofdrink.com/2009/12/19/yellow-daisy/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 12:36:55 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Absinthe]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[Grand Marnier]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Vermouth dry]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=905&amp;langswitch_lang=ru</guid>
		<description><![CDATA[My first recipe of Yellow Daisy Cocktail was found in one of my favorite cocktail book &#8211; The Cocktails and Mixed Drinks by Anthony Hogg. The cocktail has simply and elegant composition &#8211; gin, vermouth and Grand Marnier. 
The inventor of Yellow Daisy Cocktail, as Savoy Cocktail Book specified, is Richard William Clark aka Deadwood [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/12/19/yellow-daisy/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Piccadilly and Gloom Raiser</title>
		<link>http://www.scienceofdrink.com/2009/11/21/piccadilly-and-gloom-raiser/</link>
		<comments>http://www.scienceofdrink.com/2009/11/21/piccadilly-and-gloom-raiser/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 11:31:35 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Gin]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Vermouth dry]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=866&amp;langswitch_lang=ru</guid>
		<description><![CDATA[Recipe of Piccadilly Cocktail I found in one of my favorite cocktail book &#8211; Cocktails and Mixed Drinks by Anthony Hogg (1979). This cocktail has classic composition and contain one of my favorite herbal liqueur &#8211; Pernod. The Pernod is strong anise-flavored liqueur from France. It is common substitute of absinthe.

Piccadilly 
50 ml gin
25 ml [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/11/21/piccadilly-and-gloom-raiser/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pick Me Up!</title>
		<link>http://www.scienceofdrink.com/2009/04/02/pick-me-up/</link>
		<comments>http://www.scienceofdrink.com/2009/04/02/pick-me-up/#comments</comments>
		<pubDate>Thu, 02 Apr 2009 19:23:59 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Fernet]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Sparkling wine]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=629&amp;langswitch_lang=ru</guid>
		<description><![CDATA[The Pick Me Up Cocktail from my last post impress me. This post is devoted to some variations of Pick Me Up Cocktail which was found on Cocktail DB. All of this pick-me-up contains champagne, it is very interesting on my opinion.
I.b.f. Pick Me Up Cocktail [wtf the i.b.f??? Internationla Bartender Federation???] contains my favorite [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/04/02/pick-me-up/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Too Much of a Good Thing</title>
		<link>http://www.scienceofdrink.com/2009/03/29/too-much-of-a-good-thing/</link>
		<comments>http://www.scienceofdrink.com/2009/03/29/too-much-of-a-good-thing/#comments</comments>
		<pubDate>Sun, 29 Mar 2009 10:05:52 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Creme de menthe]]></category>
		<category><![CDATA[Fernet]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>
		<category><![CDATA[corpse reviver]]></category>
		<category><![CDATA[pick-me-up]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=619</guid>
		<description><![CDATA[Cocktails are a good thing, but, actually, they contains poison :) One of great problem of imbibing is an abuse of alcohol. 
Classic cocktails for case of abuse of alcohol are &#8220;corpse rivivers&#8221; and &#8220;pick-me-up&#8221;. I try something thereof. First recipe of Corpse Revivver #1 Cocktail was found in Cocktails and Mixed Drinks by Anthony [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/03/29/too-much-of-a-good-thing/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Russische Nacht</title>
		<link>http://www.scienceofdrink.com/2009/03/24/russische-nacht/</link>
		<comments>http://www.scienceofdrink.com/2009/03/24/russische-nacht/#comments</comments>
		<pubDate>Tue, 24 Mar 2009 19:11:15 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Curacao]]></category>
		<category><![CDATA[Pastis]]></category>
		<category><![CDATA[Vodka]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=609&amp;langswitch_lang=ru</guid>
		<description><![CDATA[This cocktail with german name and interesting composition was found on one of my new cocktails book &#8211; Falken mixbuch: 1444 Rezepte mit und ohne Alkohol by Peter Bohrmann. 

Russische Nacht (Russian Night)
60 ml vodka
15 ml curacao blue
1 dash Pernod
Shake with a lot of ice and strain into cocktail glass. Garnish with a maraschino cherry.
The [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/03/24/russische-nacht/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Monkey Gland (revisited)</title>
		<link>http://www.scienceofdrink.com/2009/02/23/monkey-gland-revisited/</link>
		<comments>http://www.scienceofdrink.com/2009/02/23/monkey-gland-revisited/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 21:25:39 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Gin]]></category>
		<category><![CDATA[Pastis]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=549&amp;langswitch_lang=ru</guid>
		<description><![CDATA[I am inspired by Darcy O`Neil post about Monkey Gland. The scan of newspaper article, detailing the drink, in this post inspired me to tasting Monkey Gland with raspberry syrup. 
Actually few days ago I buy two Routin syrups &#8211; Lime and Grenadine. The Routin Grenadine is no so common grenadine. It is &#8220;Mixed berries&#8221; [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2009/02/23/monkey-gland-revisited/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
	</channel>
</rss>

