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	<title>Science Of Drink</title>
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	<link>http://www.scienceofdrink.com</link>
	<description>Наука пить, не испытывая жажды</description>
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		<title>Shirley Temple</title>
		<link>http://www.scienceofdrink.com/2011/05/01/shirley-temple/</link>
		<comments>http://www.scienceofdrink.com/2011/05/01/shirley-temple/#comments</comments>
		<pubDate>Sun, 01 May 2011 19:13:34 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2295</guid>
		<description><![CDATA[Sorry, but this post is not available in English. But coming soon!
        Make sure you subscribe to my RSS feed!
  &#169; scomorokh - visit the http://www.scienceofdrink.com/ for more great cocktail recipes      
]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/05/01/shirley-temple/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Anejo MANhattan</title>
		<link>http://www.scienceofdrink.com/2011/03/16/anejo-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/03/16/anejo-manhattan/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 18:25:47 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Cuarenta Y Tres (Licor 43)]]></category>
		<category><![CDATA[Orange bitters]]></category>
		<category><![CDATA[Tequila]]></category>
		<category><![CDATA[Vermouth sweet]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2275</guid>
		<description><![CDATA[The Anejo Manhattan (or, as Robert Hess in his The Essential Bartender’s Guide specifies, MANhattan) was found some time ago at Jay Hapburn’s Oh! Gosh! Blog. As far I could remember I was looking for some interesting concoctions to mix with my new Licor 43. The recipe sounded pretty interesting but I had not mixed [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/03/16/anejo-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Satin Manhattan</title>
		<link>http://www.scienceofdrink.com/2011/03/11/satin-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/03/11/satin-manhattan/#comments</comments>
		<pubDate>Fri, 11 Mar 2011 09:18:36 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Cuarenta Y Tres (Licor 43)]]></category>
		<category><![CDATA[Scotch]]></category>
		<category><![CDATA[Vanilla liqueur]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2268</guid>
		<description><![CDATA[My today’s excursus is devoted to quite a novel thing – a modern and interesting cocktail – the Satin Manhattan. Yes, you are right – it is the Manhattan here over again. But there is no need to be bored as so far we have explored a mixology construction of the Manhattan and now we [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/03/11/satin-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Two Manhattans with Grand Marnier</title>
		<link>http://www.scienceofdrink.com/2011/03/01/two-manhattans-with-grand-marnier/</link>
		<comments>http://www.scienceofdrink.com/2011/03/01/two-manhattans-with-grand-marnier/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 20:57:49 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Grand Marnier]]></category>
		<category><![CDATA[Orange bitters]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2258</guid>
		<description><![CDATA[Today I want to toy with one of three classic variations of the Manhattan &#8211; the Perfect Manhattan. As we know, the Manhattan Cocktail has three well-known varieties &#8211; the Sweet Manhattan (basically a Manhattan. Actually, nobody names the Manhattan as the ‘Sweet’ Manhattan), the Dry Manhattan (with dry vermouth instead of sweet one) and [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/03/01/two-manhattans-with-grand-marnier/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Comfort Manhattan</title>
		<link>http://www.scienceofdrink.com/2011/02/27/comfort-manhattan/</link>
		<comments>http://www.scienceofdrink.com/2011/02/27/comfort-manhattan/#comments</comments>
		<pubDate>Sat, 26 Feb 2011 23:03:36 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Angostura bitters]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Peychaud's bitters]]></category>
		<category><![CDATA[Southern Comfort]]></category>
		<category><![CDATA[Vermouth dry]]></category>
		<category><![CDATA[Vermouth sweet]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2244</guid>
		<description><![CDATA[Sorry, but this post is not available in English. But coming soon!
        Make sure you subscribe to my RSS feed!
  &#169; scomorokh - visit the http://www.scienceofdrink.com/ for more great cocktail recipes      
]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/02/27/comfort-manhattan/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<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>Smoky Martini</title>
		<link>http://www.scienceofdrink.com/2011/02/15/smoky-martini/</link>
		<comments>http://www.scienceofdrink.com/2011/02/15/smoky-martini/#comments</comments>
		<pubDate>Tue, 15 Feb 2011 21:25:07 +0000</pubDate>
		<dc:creator>scomorokh</dc:creator>
				<category><![CDATA[Gin]]></category>
		<category><![CDATA[Scotch]]></category>

		<guid isPermaLink="false">http://www.scienceofdrink.com/?p=2159</guid>
		<description><![CDATA[Well, I feel like putting aside for a while my Manhattan project because some new creative horizons opened before me with the arrival of some samples of whisky  which I got from the Master of Malt &#8211; a British whisky retailer with 25 year experience and world-wide reputation. Some time ago they launched an [...]]]></description>
		<wfw:commentRss>http://www.scienceofdrink.com/2011/02/15/smoky-martini/feed/langswitch_lang/en/</wfw:commentRss>
		<slash:comments>7</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>
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