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	<title>Science Of Drink &#187; Whisk(e)y</title>
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	<description>Наука пить, не испытывая жажды</description>
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		<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>Deshler</title>
		<link>http://www.scienceofdrink.com/2010/12/24/deshler/</link>
		<comments>http://www.scienceofdrink.com/2010/12/24/deshler/#comments</comments>
		<pubDate>Fri, 24 Dec 2010 20:12:51 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[Dubonnet]]></category>
		<category><![CDATA[Peychaud's bitters]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2042</guid>
		<description><![CDATA[The Deshler Cocktail attract my attention at the one interesting cocktail bolg with good fotos &#8211; . . Cocktails with M . . &#8211; Adventures with (Mostly) Vintage Cocktails. The autor of this blog like old and classic cocktail and thi is very close to me. Now I explore many cocktail with Dubonnet &#8211; the [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/12/24/deshler/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Fernet Cocktail (revised)</title>
		<link>http://www.scienceofdrink.com/2010/11/30/fernet-cocktail-revised/</link>
		<comments>http://www.scienceofdrink.com/2010/11/30/fernet-cocktail-revised/#comments</comments>
		<pubDate>Tue, 30 Nov 2010 18:05:04 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Fernet]]></category>
		<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1994</guid>
		<description><![CDATA[About year ago one my friend presented me a bottle of NARDINI Fernet Amaro. I was intrigue by this black stylish bottle very much. Actually Italian amaro and fernet are one of my favorite local European beverage. Fernet is a strong type of amaro &#8211; herbal liqueur with bitter taste. Now I have two bottle [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/11/30/fernet-cocktail-revised/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>7</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>New York Cocktail</title>
		<link>http://www.scienceofdrink.com/2010/09/11/new-york-cocktail/</link>
		<comments>http://www.scienceofdrink.com/2010/09/11/new-york-cocktail/#comments</comments>
		<pubDate>Sat, 11 Sep 2010 17:17:41 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Whisk(e)y]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=1410</guid>
		<description><![CDATA[This post was inspirated by my new book &#8211; Old Man Drinks: Recipe, Advice, Barstool Wisdom by Robert Schnakenberg  (Quirk Books, 2010).  
]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2010/09/11/new-york-cocktail/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>14</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>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>
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