<?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; Sambuca</title>
	<atom:link href="http://www.scienceofdrink.com/category/sambuca/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>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>Sambuca Coffee Frappe</title>
		<link>http://www.scienceofdrink.com/2008/02/05/sambuca-coffee-frappe/</link>
		<comments>http://www.scienceofdrink.com/2008/02/05/sambuca-coffee-frappe/#comments</comments>
		<pubDate>Mon, 04 Feb 2008 22:14:26 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Coffee liqueur]]></category>
		<category><![CDATA[Sambuca]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/2008/02/05/sambuca-coffee-frappe/</guid>
		<description><![CDATA[Sambuca is sweet and strong anise and elderberry-based liqueur from Italy. It is one of my favorite liqueur for drink straight, but cocktails with sambuca is so rare. This simple cocktails is very delicious and refreshing afterdinner drink.

Sambuca Coffee Frappe
40 ml sambuca
20 ml coffee liqueur (Kahlua)
Stir both ingredient with ice. Build in cocktail glass with crushed [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2008/02/05/sambuca-coffee-frappe/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flaming Sambuca</title>
		<link>http://www.scienceofdrink.com/2007/11/27/flaming-sambuca/</link>
		<comments>http://www.scienceofdrink.com/2007/11/27/flaming-sambuca/#comments</comments>
		<pubDate>Mon, 26 Nov 2007 21:21:51 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Coffee liqueur]]></category>
		<category><![CDATA[Sambuca]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/2007/11/27/flaming-sambuca/</guid>
		<description><![CDATA[Sambuca is one of my favorite liqueur. First – I like sweet anise flavor and taste of it. Second I like very much to ignite sambuca on saturday night and go to the club. I use in practice my own method of flaming sambuca which is so similar to traditional con mosca.
Flaming Sambuca. Step 1. [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2007/11/27/flaming-sambuca/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
	</channel>
</rss>

