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	<title>WhichBARS.com &#187; Cocktails</title>
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	<description>Find out where the funs are :: Night Life Guide For Bar Goers</description>
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		<title>Shirley Temple</title>
		<link>http://whichbars.com/shirley-temple-10772.html</link>
		<comments>http://whichbars.com/shirley-temple-10772.html#comments</comments>
		<pubDate>Sun, 01 May 2011 11:13:34 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[uncategorized]]></category>

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		<title>Anejo MANhattan</title>
		<link>http://whichbars.com/anejo-manhattan-10412.html</link>
		<comments>http://whichbars.com/anejo-manhattan-10412.html#comments</comments>
		<pubDate>Wed, 16 Mar 2011 10:25:47 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[tequila]]></category>
		<category><![CDATA[vermouth sweet]]></category>

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		<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>
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<p><p>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 &#8230;</p>
<p>Here is the original post: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/03/16/anejo-manhattan/" rel="nofollow" title="Anejo MANhattan">Science Of Drink</a></p>

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		<title>Satin Manhattan</title>
		<link>http://whichbars.com/satin-manhattan-10373.html</link>
		<comments>http://whichbars.com/satin-manhattan-10373.html#comments</comments>
		<pubDate>Fri, 11 Mar 2011 01:18:36 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[scotch]]></category>
		<category><![CDATA[vanilla liqueur]]></category>

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		<description><![CDATA[45 мл скотча Чивас Регал 15 мл ванильного ликера (Меуков Ванилла) 1 деш биттера Ангостура Размешайте все ингредиенты в стакане-смесителе с большим количеством льда. Процедите в коктейльный бокал. Украсьте коктейльной вишней. ]]></description>
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<p><p>45 мл скотча Чивас Регал<br />
15 мл ванильного ликера  (Меуков Ванилла)<br />
1 деш биттера Ангостура<br />
Размешайте все ингредиенты в стакане-смесителе с большим количеством льда. Процедите в коктейльный бокал. Украсьте коктейльной вишней.<br />
В этом коктейле важно не переусердствовать с биттером. Здесь Ангостура &#8211; не больше, чем щепотка соли, подчеркивающая вкус блюда. Лишняя капля способна убить коктейль.<br />
Шикарный коктейль! Начнем &#8230;</p>
<p>View original here: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/03/11/satin-manhattan/" rel="nofollow" title="Satin Manhattan">Science Of Drink</a></p>

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		<title>Two Manhattans with Grand Marnier</title>
		<link>http://whichbars.com/two-manhattans-with-grand-marnier-10288.html</link>
		<comments>http://whichbars.com/two-manhattans-with-grand-marnier-10288.html#comments</comments>
		<pubDate>Tue, 01 Mar 2011 12:57:49 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[grand marnier]]></category>
		<category><![CDATA[orange bitters]]></category>

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		<title>Comfort Manhattan</title>
		<link>http://whichbars.com/comfort-manhattan-10274.html</link>
		<comments>http://whichbars.com/comfort-manhattan-10274.html#comments</comments>
		<pubDate>Sat, 26 Feb 2011 15:03:36 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[peychaud's bitters]]></category>
		<category><![CDATA[vermouth dry]]></category>

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		<description><![CDATA[Sorry, but this post is not available in English. But coming soon! Make sure you subscribe to my RSS feed! ]]></description>
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		<title>S.I.P. #3 – Manhattan – Sweet! Dry! Perfect?</title>
		<link>http://whichbars.com/s-i-p-3-%e2%80%93-manhattan-%e2%80%93-sweet-dry-perfect-10251.html</link>
		<comments>http://whichbars.com/s-i-p-3-%e2%80%93-manhattan-%e2%80%93-sweet-dry-perfect-10251.html#comments</comments>
		<pubDate>Fri, 25 Feb 2011 07:18:57 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[s.i.p.]]></category>

		<guid isPermaLink="false">http://whichbars.com/s-i-p-3-%e2%80%93-manhattan-%e2%80%93-sweet-dry-perfect-10251.html</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]]></description>
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<p><p>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 &#8230;</p>
<p>Here is the original post: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/02/25/s-i-p-3-–-manhattan/" rel="nofollow" title="S.I.P. #3 – Manhattan – Sweet! Dry! Perfect?">Science Of Drink</a></p>

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		<title>Smoky Martini</title>
		<link>http://whichbars.com/smoky-martini-10130.html</link>
		<comments>http://whichbars.com/smoky-martini-10130.html#comments</comments>
		<pubDate>Tue, 15 Feb 2011 13:25:07 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[gin]]></category>
		<category><![CDATA[scotch]]></category>

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		<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>
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<p><p>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 &#8230;</p>
<p>View original here: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/02/15/smoky-martini/" rel="nofollow" title="Smoky Martini">Science Of Drink</a></p>

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		<title>Black Manhattan</title>
		<link>http://whichbars.com/black-manhattan-10065.html</link>
		<comments>http://whichbars.com/black-manhattan-10065.html#comments</comments>
		<pubDate>Sat, 05 Feb 2011 07:09:02 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[whisk(e)y]]></category>

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		<description><![CDATA[I shake the disease finally and can shake cocktails again :) (Actually I prefer stir now). During last two week when I was ill, my passion &#8211; Manhattan becomes a topic of our next S.I.P. It is great! (As you may know, S.I.P. ]]></description>
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<p><p>I shake the disease finally and can shake cocktails again :) (Actually I prefer stir now). During last two week when I was ill, my passion &#8211; Manhattan becomes a topic of our next S.I.P. It is great! (As you may know, S.I.P. is an online event for Russophone bloggers-imbibers, only Russian post allowed).Then lets &#8230;</p>
<p>Read the original here: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/02/05/black-manhattan/" rel="nofollow" title="Black Manhattan">Science Of Drink</a></p>

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		<title>Dubonnet Manhattan</title>
		<link>http://whichbars.com/dubonnet-manhattan-9882.html</link>
		<comments>http://whichbars.com/dubonnet-manhattan-9882.html#comments</comments>
		<pubDate>Tue, 18 Jan 2011 13:25:49 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[vermouth dry]]></category>
		<category><![CDATA[whisk(e)y]]></category>

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		<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]]></description>
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<p><p>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 &#8230;</p>
<p>Here is the original: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/01/18/dubonnet-manhattan/" rel="nofollow" title="Dubonnet Manhattan">Science Of Drink</a></p>

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		<title>Two Manhattan Variations</title>
		<link>http://whichbars.com/two-manhattan-variations-9854.html</link>
		<comments>http://whichbars.com/two-manhattan-variations-9854.html#comments</comments>
		<pubDate>Sun, 16 Jan 2011 12:27:06 +0000</pubDate>
		<dc:creator>The Bartender</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[campari]]></category>
		<category><![CDATA[fernet]]></category>

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		<description><![CDATA[Angostura bitter is hard available in the Ukraine. But Angostura bitter is essential ingredient of the famous Manhattan]]></description>
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<p><p>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.<br />
The Special Manhattan &#8230;</p>
<p>Here is the original post: <a target="_blank" target="_blank" href="http://www.scienceofdrink.com/2011/01/16/two-manhattan-variations/" rel="nofollow" title="Two Manhattan Variations">Science Of Drink</a></p>

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