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	<title>Science Of Drink &#187; Pisco</title>
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	<link>http://www.scienceofdrink.com</link>
	<description>Наука пить, не испытывая жажды</description>
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		<title>Pisco Sour and Pisco Punch</title>
		<link>http://www.scienceofdrink.com/2010/07/05/pisco-sour-and-pisco-punch/</link>
		<comments>http://www.scienceofdrink.com/2010/07/05/pisco-sour-and-pisco-punch/#comments</comments>
		<pubDate>Mon, 05 Jul 2010 20:25:08 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Pisco]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1350</guid>
		<description><![CDATA[Now we explore two amazing mixed drinks with exotic Peruvian or Chile brandy &#8211; pisco. Both are right choice for hot summer evening and both are extremely delicious.
Pisco is national Peruvian or Chile strong spirit. It is brandy obtained from muscat grapes. For my mixology I use Pisco Capel (Chile).
First cocktail is Pisco Sour. The [...]]]></description>
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		<slash:comments>48</slash:comments>
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		<title>Capel Pisco Paradise</title>
		<link>http://www.scienceofdrink.com/2008/04/06/capel-pisco-paradise/</link>
		<comments>http://www.scienceofdrink.com/2008/04/06/capel-pisco-paradise/#comments</comments>
		<pubDate>Sun, 06 Apr 2008 18:15:29 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Peach liqueur]]></category>
		<category><![CDATA[Pisco]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/2008/04/06/capel-pisco-paradise/</guid>
		<description><![CDATA[Recipe of this cocktail was found in one of my new book. This sweet cocktail is good for romantic saturday night.

Capel Pisco Paradise
 50 ml pisco
25 ml peach liqueur
15 ml grenadine
20 ml cream
Shake. Serve in old-fashioned glass with crushed ice. Garnish with cherries.
Not so bad, but so sweet!
        [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New Yorker</title>
		<link>http://www.scienceofdrink.com/2007/12/05/new-yorker/</link>
		<comments>http://www.scienceofdrink.com/2007/12/05/new-yorker/#comments</comments>
		<pubDate>Tue, 04 Dec 2007 22:38:54 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Galliano]]></category>
		<category><![CDATA[Pisco]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/2007/12/05/new-yorker/</guid>
		<description><![CDATA[Today I was purshased very interesting thing &#8211; the bottle of CAPEL Pisco Reservado. Pisco is specific grape brendy produced in Peru and Chile from muscat grape and aged in figuline which are coated with wax.
 
Signature cocktail for Pisco is Pisco Sour, Pisco Punch, Pisco Bum&#8230; But I think
that it is non original. What why I prepare enother drink.
 
New Yorker (exotic)
20 ml Galliano
30 ml pisco
30 ml fresh grapefruit juice
15 ml fresh lime juice
10 ml gomme syrup
Shake. Cocktail glass.
        Make sure you subscribe to my RSS feed!
  &#169; scomorokh - visit the http://www.scienceofdrink.com/ for more great [...]]]></description>
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		<slash:comments>0</slash:comments>
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