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		<title>Extra Tasty! Drink of the Day</title>
		<link></link>
		<description></description>
		<generator>skinnyVision 4.5</generator>
		<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
		<language>en</language>
		<item>
			<title>French 75</title>
			<link>http://www.extratasty.com/recipe/416/French_75</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[In a shaker full of ice add the Cognac,then the Lemon juice, then the Sugar syrup, and shake. Strain contents into a champagne flute. Top with sparking white wine and garnish with a lemon peel.]]></description>
			<content:encoded><![CDATA[In a shaker full of ice add the Cognac,then the Lemon juice, then the Sugar syrup, and shake. Strain contents into a champagne flute. Top with sparking white wine and garnish with a lemon peel.]]></content:encoded>
		</item>
		<item>
			<title>Txirrisklas</title>
			<link>http://www.extratasty.com/recipe/1942/Txirrisklas</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[This is a recipe typical from San Sebastian, on the Northern coast of Spain. It's usually served in glasses of half-a-liter capacity, I say this just so that you'll be able to manage the proportions better.

Place about six pieces of ice in the glass, then pour vodka until the glass is full to a quarter of its capacity. Pour the juice of one lemon, fill what's left of the glass with Cola (usually Coke). Rub the top of the glass with the lemon peel, then toss it to the glass.

You've got the mixture right if the lemon juice makes the drink taste a little sour.]]></description>
			<content:encoded><![CDATA[This is a recipe typical from San Sebastian, on the Northern coast of Spain. It's usually served in glasses of half-a-liter capacity, I say this just so that you'll be able to manage the proportions better.

Place about six pieces of ice in the glass, then pour vodka until the glass is full to a quarter of its capacity. Pour the juice of one lemon, fill what's left of the glass with Cola (usually Coke). Rub the top of the glass with the lemon peel, then toss it to the glass.

You've got the mixture right if the lemon juice makes the drink taste a little sour.]]></content:encoded>
		</item>
		<item>
			<title>Lemonia</title>
			<link>http://www.extratasty.com/recipe/1956/Lemonia</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Add 2 Parts of Vodka, followed by 1 part of Lemon Vodka (in an empty cup).

Mix the Lemon-lime soda, Lemon juice, and the Lemonade in a seperate container, then add it to the alcohol mix. Add garnishes (Lemon peel, Lemon)]]></description>
			<content:encoded><![CDATA[Add 2 Parts of Vodka, followed by 1 part of Lemon Vodka (in an empty cup).

Mix the Lemon-lime soda, Lemon juice, and the Lemonade in a seperate container, then add it to the alcohol mix. Add garnishes (Lemon peel, Lemon)]]></content:encoded>
		</item>
		<item>
			<title>Jean Harlow Cocktail</title>
			<link>http://www.extratasty.com/recipe/1726/Jean_Harlow_Cocktail</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Combine in a shaker with ice. Mix well and strain into a chilled cocktail glass. Garnish with the Lemon Peel.]]></description>
			<content:encoded><![CDATA[Combine in a shaker with ice. Mix well and strain into a chilled cocktail glass. Garnish with the Lemon Peel.]]></content:encoded>
		</item>
		<item>
			<title>Bittersweet Sunset</title>
			<link>http://www.extratasty.com/recipe/1681/Bittersweet_Sunset</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[A twisted take on a classic! Fill the bottom of a hi-ball glass with ice then add the Lemon vodka. Next add the Cranberry juice, and for a bit of fizz, add in the Carbonated Water. Garish with the Lemon Peel [or a Lemon Slice] as you feel necessary. Enjoy! ]]></description>
			<content:encoded><![CDATA[A twisted take on a classic! Fill the bottom of a hi-ball glass with ice then add the Lemon vodka. Next add the Cranberry juice, and for a bit of fizz, add in the Carbonated Water. Garish with the Lemon Peel [or a Lemon Slice] as you feel necessary. Enjoy! ]]></content:encoded>
		</item>
		<item>
			<title>French Martini</title>
			<link>http://www.extratasty.com/recipe/647/French_Martini</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Pour 1 1/4oz vodka, 1/4oz rasberry liqueur, and 1/4oz pineapple juice into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, garnish with the lemon peel, and serve.]]></description>
			<content:encoded><![CDATA[Pour 1 1/4oz vodka, 1/4oz rasberry liqueur, and 1/4oz pineapple juice into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, garnish with the lemon peel, and serve.]]></content:encoded>
		</item>
		<item>
			<title>Citrus Express</title>
			<link>http://www.extratasty.com/recipe/981/Citrus_Express</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Prepare a tall glass full of ice then add the Tequila, next add the Orange juice, next add the Grapefruit juice, next add the Lemon juice, next add the Lime juice, next add the Sugar syrup, next add the Lime peel, next add the Lemon peel.  ]]></description>
			<content:encoded><![CDATA[Prepare a tall glass full of ice then add the Tequila, next add the Orange juice, next add the Grapefruit juice, next add the Lemon juice, next add the Lime juice, next add the Sugar syrup, next add the Lime peel, next add the Lemon peel.  ]]></content:encoded>
		</item>
		<item>
			<title>Borraquito</title>
			<link>http://www.extratasty.com/recipe/2225/Borraquito</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Take a small, long glass and put the lemon peel on the bottom, add 1 part Licor 43, then poor very gently (through a spoon) the condensed milk to add a layer. Then poor the hot coffee (with or without milk, depends on how you drink your coffee, the condensed milk is very sweet &amp; creamy already) also on a spoon to add a third layer. Very carefull now! Serve with a small spoon and stir before drinking. 

Snack tip: Eat cantuccini with it as a desert (dip in the Borraquito and your are in heaven...)

I've had this drink during a holiday on La Palma and never saw it again. Good thing that I asked the recipe...]]></description>
			<content:encoded><![CDATA[Take a small, long glass and put the lemon peel on the bottom, add 1 part Licor 43, then poor very gently (through a spoon) the condensed milk to add a layer. Then poor the hot coffee (with or without milk, depends on how you drink your coffee, the condensed milk is very sweet &amp; creamy already) also on a spoon to add a third layer. Very carefull now! Serve with a small spoon and stir before drinking. 

Snack tip: Eat cantuccini with it as a desert (dip in the Borraquito and your are in heaven...)

I've had this drink during a holiday on La Palma and never saw it again. Good thing that I asked the recipe...]]></content:encoded>
		</item>
		<item>
			<title>Ambrosia</title>
			<link>http://www.extratasty.com/recipe/698/Ambrosia</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Combine and shake all ingredients (except champagne). Pour contents into a highball glass over ice cubes. Fill with CHILLED champagne, stir lightly, and garnish with a lemon twist.]]></description>
			<content:encoded><![CDATA[Combine and shake all ingredients (except champagne). Pour contents into a highball glass over ice cubes. Fill with CHILLED champagne, stir lightly, and garnish with a lemon twist.]]></content:encoded>
		</item>
		<item>
			<title>Purple Pussycat (aka Pourpre de Chat)</title>
			<link>http://www.extratasty.com/recipe/639/Purple_Pussycat_%28aka_Pourpre_de_Chat%29</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[I'll probably lose some dude cred on this one, but I occasionally have a weakness for a well balanced cocktail that's not sweet like a Blue Hawaii, yet not dry like a gin or vodka martini.  Balance, ya dig?  The big thing is balancing the sweet with a "clean" drinkable flavor.  So - it's mostly a Vodka drink with a little essence (not to mention a cloudy purple color I like).

In a shaker filled with ice, dump 1.5 shots of Vodka, next add a dash of Blue Curacao and a dash of Grenadine.  Next add the Lemon juice (to make it easy, all ingredients should add up to a total of 2 shots).

Shake vigorously.  Serve in a martini glass, and garnish with some zested pussycat tail, errr.. Lemon peel.]]></description>
			<content:encoded><![CDATA[I'll probably lose some dude cred on this one, but I occasionally have a weakness for a well balanced cocktail that's not sweet like a Blue Hawaii, yet not dry like a gin or vodka martini.  Balance, ya dig?  The big thing is balancing the sweet with a "clean" drinkable flavor.  So - it's mostly a Vodka drink with a little essence (not to mention a cloudy purple color I like).

In a shaker filled with ice, dump 1.5 shots of Vodka, next add a dash of Blue Curacao and a dash of Grenadine.  Next add the Lemon juice (to make it easy, all ingredients should add up to a total of 2 shots).

Shake vigorously.  Serve in a martini glass, and garnish with some zested pussycat tail, errr.. Lemon peel.]]></content:encoded>
		</item>
		<item>
			<title>Old Fashioned</title>
			<link>http://www.extratasty.com/recipe/397/Old_Fashioned</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Muddle a sugar cube, a few dashes of bitters, a splash of club soda, and a twist of lemon peel and orange peel together in a highball glass until the sugar is dissolved.

(Many Old Fashioned recipes call for the peels as garnish at the end, but I prefer to muddle with the sugar for a little more flavor).

Fill the glass with crushed ice and add rye whiskey to nearly the top of the glass.  Add another splash of club soda and stir.  Garnish with a maraschino cherry, if you so desire.

Now, drink it like an old man.]]></description>
			<content:encoded><![CDATA[Muddle a sugar cube, a few dashes of bitters, a splash of club soda, and a twist of lemon peel and orange peel together in a highball glass until the sugar is dissolved.

(Many Old Fashioned recipes call for the peels as garnish at the end, but I prefer to muddle with the sugar for a little more flavor).

Fill the glass with crushed ice and add rye whiskey to nearly the top of the glass.  Add another splash of club soda and stir.  Garnish with a maraschino cherry, if you so desire.

Now, drink it like an old man.]]></content:encoded>
		</item>
		<item>
			<title>Sparkling French Martini</title>
			<link>http://www.extratasty.com/recipe/3509/Sparkling_French_Martini</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Add sugar to the rim of your martini glass.

Combine the vodka, chambord and pineapple juice in your martini shaker with ice. Do not add the champagne yet! 

Shake gently, pour, and then add champagne. 

Garnish with lemon peel.]]></description>
			<content:encoded><![CDATA[Add sugar to the rim of your martini glass.

Combine the vodka, chambord and pineapple juice in your martini shaker with ice. Do not add the champagne yet! 

Shake gently, pour, and then add champagne. 

Garnish with lemon peel.]]></content:encoded>
		</item>
		<item>
			<title>Vesper</title>
			<link>http://www.extratasty.com/recipe/2511/Vesper</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[This cocktail is a “James Bond” original, actually an Ian Fleming original from the book Casino Royal: "Three measures of Gordon's (gin), one of vodka, half a measure of Kina Lillet, shake it over ice then add a thin slice of lemon peel"

Lillet Blonde is still available, but Kina Lillet hasn't been on the market since around 1984.]]></description>
			<content:encoded><![CDATA[This cocktail is a “James Bond” original, actually an Ian Fleming original from the book Casino Royal: "Three measures of Gordon's (gin), one of vodka, half a measure of Kina Lillet, shake it over ice then add a thin slice of lemon peel"

Lillet Blonde is still available, but Kina Lillet hasn't been on the market since around 1984.]]></content:encoded>
		</item>
		<item>
			<title>Lemon Meringue Martini</title>
			<link>http://www.extratasty.com/recipe/1012/Lemon_Meringue_Martini</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Blend all the ingredients in a cocktail shaker over cracked ice. Strain into a cocktail glass and garnish with twist of lemon peel. 

I prefer to use Absolut Citron Vodka and Drambuie Scotch, but any will do.]]></description>
			<content:encoded><![CDATA[Blend all the ingredients in a cocktail shaker over cracked ice. Strain into a cocktail glass and garnish with twist of lemon peel. 

I prefer to use Absolut Citron Vodka and Drambuie Scotch, but any will do.]]></content:encoded>
		</item>
		<item>
			<title>The Schofield Revolver</title>
			<link>http://www.extratasty.com/recipe/3329/The_Schofield_Revolver</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Sazerac on Steroids.... Use good rye like Hirsch or Michter's. Van Winkle has good rye to, but Old Overholt will do just fine if your short of cash.]]></description>
			<content:encoded><![CDATA[Sazerac on Steroids.... Use good rye like Hirsch or Michter's. Van Winkle has good rye to, but Old Overholt will do just fine if your short of cash.]]></content:encoded>
		</item>
		<item>
			<title>My Kinda Martini</title>
			<link>http://www.extratasty.com/recipe/287/My_Kinda_Martini</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Step1: Put your martini glass in the freezer no later than 5 minutes prior to the time you would like to be cocktailing.

Step2: Locate a lemon, olives and your shaker.  Fill shaker ~.5 to ~.75 of ice.  The more the better IMHO.

Step3: Add the gin (3+ jiggers should do it).  I'm a huge Bombay Sapphire fan, but whatever works for you.  

Step4: Take martini glass out of the freezer.

Step5: Apply enough vermouth to the glass to coat when swirling the glass.  Be careful not to fling vermouth (by your second one of these, you'll be flinging no matter what you do!).  I like Martini and Rossi Green label vermouth.  Don't use red vermouth.  You'll be sorry if you do.

Step6:  Cap the shaker and shake briskly for at LEAST 10 seconds.  I go for about 20 - but that's what I like. FYI: "bruising" the gin is a myth.

Step7: Place the shaker down to sit for a sec.  Grab your lemon and using a veggie peeler grab yourself a good slice - with no pith (the shite stuff).  Give your slice a good twist to release the lemon oils and drop the twist in the martini glass.

Step8: Strain the icy gin into the glass.  It should have a white, frosty tint to it from the vigorous shaking you just performed.  It is now at its most delicious state.

Step9: While sipping, poke a few olives and have those around to pop while you kick off your shoes and relax.  Hey, you work hard.  You've earned this!  
]]></description>
			<content:encoded><![CDATA[Step1: Put your martini glass in the freezer no later than 5 minutes prior to the time you would like to be cocktailing.

Step2: Locate a lemon, olives and your shaker.  Fill shaker ~.5 to ~.75 of ice.  The more the better IMHO.

Step3: Add the gin (3+ jiggers should do it).  I'm a huge Bombay Sapphire fan, but whatever works for you.  

Step4: Take martini glass out of the freezer.

Step5: Apply enough vermouth to the glass to coat when swirling the glass.  Be careful not to fling vermouth (by your second one of these, you'll be flinging no matter what you do!).  I like Martini and Rossi Green label vermouth.  Don't use red vermouth.  You'll be sorry if you do.

Step6:  Cap the shaker and shake briskly for at LEAST 10 seconds.  I go for about 20 - but that's what I like. FYI: "bruising" the gin is a myth.

Step7: Place the shaker down to sit for a sec.  Grab your lemon and using a veggie peeler grab yourself a good slice - with no pith (the shite stuff).  Give your slice a good twist to release the lemon oils and drop the twist in the martini glass.

Step8: Strain the icy gin into the glass.  It should have a white, frosty tint to it from the vigorous shaking you just performed.  It is now at its most delicious state.

Step9: While sipping, poke a few olives and have those around to pop while you kick off your shoes and relax.  Hey, you work hard.  You've earned this!  
]]></content:encoded>
		</item>
		<item>
			<title>Johnny's Trash Can</title>
			<link>http://www.extratasty.com/recipe/4123/Johnny%27s_Trash_Can</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Prepare a tall glass (pounder or high-ball) full of ice. Add the Vanilla Vodka, next add the Midori melon liqueur and the Blue Curacao. Next add the splash of Lemon-Lime Soda.  Next open the can of Red Bull Energy Drink and place upside-down in glass at a slight angle, and it will slowly sink in.  Results in a very cool green colored tasty drink that looks as good as it tastes.  Garnish with lemon peel or lime peel (or slices) as desired.  ]]></description>
			<content:encoded><![CDATA[Prepare a tall glass (pounder or high-ball) full of ice. Add the Vanilla Vodka, next add the Midori melon liqueur and the Blue Curacao. Next add the splash of Lemon-Lime Soda.  Next open the can of Red Bull Energy Drink and place upside-down in glass at a slight angle, and it will slowly sink in.  Results in a very cool green colored tasty drink that looks as good as it tastes.  Garnish with lemon peel or lime peel (or slices) as desired.  ]]></content:encoded>
		</item>
		<item>
			<title>The Vesper</title>
			<link>http://www.extratasty.com/recipe/2720/The_Vesper</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Actually the dry vermouth is Lillet Blanc (originally Kina Lillet, a Dry Vermouth with a high quinine level, see below)

Shake the ingredients until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel.

Ok, here's the whole story according to the folks over at the James Bond Dossier (tjbd.co.uk):

The recipe that appears in the film is exactly the same as the drink that James Bond orders in Ian Fleming’s book.
There are a couple of problems with this recipe though, the first being that Kina Lillet hasn’t been available for years; the product name was first changed to plain Lillet, and later Lillet Blanc. But more importantly the product was reformulated in the 1980s to make it less bitter by reducing the quinine content, so even if you do buy Lillet Blanc (or Lillet Blonde as it is called in some territories) the taste will be different.
The second problem is simply that the alcohol content of Gordon’s gin has been reduced since the book was first published. Gordon’s is just 37.5% alcohol by volume, a shadow of its former self, and these two changes affect both the flavour and the strength of the drink.
A solution to these problems proposed by David Wondrich in Esquire magazine is to change the ingredients slightly:
·Use Tanqueray instead of Gordon’s gin
·100-proof Stolichnaya vodka
·Replace Kina Lillet with Lillet Blanc
·Use 1/8 teaspoon quinine powder to restore the Kina to Lillet - or 2 dashes of bitters can be used as a last resort.

Kina Lillet

A traditional Kina Lillet was created at the end of the 19th century in France, where wine-based tonics flavoured with quinine were popular.

Such drinks are known in France as quinquinas due to the addition of the quinine, a bitter ingredient that is extracted from the bark of the South American cinchona tree, or "kina kina". The ingredient acts as a muscle relaxant and has been used for centuries to treat malaria.

Kina Lillet was launched in 1895 as an apéritif and tonic and quickly became known as "the apéritif of Bordeaux". In addition to the wine and quinine, it consisted of a blend of fruit liqueurs.

1920s the company launched Lillet Dry for the English market, which was usually mixed with gin, while the company reduced the prominence of Kina in the name and sometime in the 1930s Kina seems to have been dropped altogether.

A further name change occurred in the 1960s, after Lillet Rouge was introduced; the original product became known as Lillet Blanc (or Lillet Blonde depending on territory), a name which is retained today.

James Bond and Kina Lillet

The 1950s saw a revival in the fashion for cocktails and Lillet became popular once more in England - "Everyone enjoys and gin and Lillet" ran the ad - and the drink took off in the United States.

This coincided with Ian Fleming getting down to writing his "spy story to end all spy stories", which included the recipe for James Bond's first contribution to the cocktail world, the Vesper (overshadowed later by the Vodka martini of course).]]></description>
			<content:encoded><![CDATA[Actually the dry vermouth is Lillet Blanc (originally Kina Lillet, a Dry Vermouth with a high quinine level, see below)

Shake the ingredients until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel.

Ok, here's the whole story according to the folks over at the James Bond Dossier (tjbd.co.uk):

The recipe that appears in the film is exactly the same as the drink that James Bond orders in Ian Fleming’s book.
There are a couple of problems with this recipe though, the first being that Kina Lillet hasn’t been available for years; the product name was first changed to plain Lillet, and later Lillet Blanc. But more importantly the product was reformulated in the 1980s to make it less bitter by reducing the quinine content, so even if you do buy Lillet Blanc (or Lillet Blonde as it is called in some territories) the taste will be different.
The second problem is simply that the alcohol content of Gordon’s gin has been reduced since the book was first published. Gordon’s is just 37.5% alcohol by volume, a shadow of its former self, and these two changes affect both the flavour and the strength of the drink.
A solution to these problems proposed by David Wondrich in Esquire magazine is to change the ingredients slightly:
·Use Tanqueray instead of Gordon’s gin
·100-proof Stolichnaya vodka
·Replace Kina Lillet with Lillet Blanc
·Use 1/8 teaspoon quinine powder to restore the Kina to Lillet - or 2 dashes of bitters can be used as a last resort.

Kina Lillet

A traditional Kina Lillet was created at the end of the 19th century in France, where wine-based tonics flavoured with quinine were popular.

Such drinks are known in France as quinquinas due to the addition of the quinine, a bitter ingredient that is extracted from the bark of the South American cinchona tree, or "kina kina". The ingredient acts as a muscle relaxant and has been used for centuries to treat malaria.

Kina Lillet was launched in 1895 as an apéritif and tonic and quickly became known as "the apéritif of Bordeaux". In addition to the wine and quinine, it consisted of a blend of fruit liqueurs.

1920s the company launched Lillet Dry for the English market, which was usually mixed with gin, while the company reduced the prominence of Kina in the name and sometime in the 1930s Kina seems to have been dropped altogether.

A further name change occurred in the 1960s, after Lillet Rouge was introduced; the original product became known as Lillet Blanc (or Lillet Blonde depending on territory), a name which is retained today.

James Bond and Kina Lillet

The 1950s saw a revival in the fashion for cocktails and Lillet became popular once more in England - "Everyone enjoys and gin and Lillet" ran the ad - and the drink took off in the United States.

This coincided with Ian Fleming getting down to writing his "spy story to end all spy stories", which included the recipe for James Bond's first contribution to the cocktail world, the Vesper (overshadowed later by the Vodka martini of course).]]></content:encoded>
		</item>
		<item>
			<title>The "Classic Gin Martini"</title>
			<link>http://www.extratasty.com/recipe/3538/The_%22Classic_Gin_Martini%22</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Pour the Dry Vermouth and Gin into a shaker filled with cracked ice.  Cover, shake vigorously for 5 seconds, and strain quickly into a chilled cocktail glass.  Garnish with a lemon peel.  For an extra dry version pour only the Dry Vermouth into the shaker of ice, swirl the Vermouth to coat the ice, and pour off any excess.  Then add the Gin, and proceed as before.  Cheers! ]]></description>
			<content:encoded><![CDATA[Pour the Dry Vermouth and Gin into a shaker filled with cracked ice.  Cover, shake vigorously for 5 seconds, and strain quickly into a chilled cocktail glass.  Garnish with a lemon peel.  For an extra dry version pour only the Dry Vermouth into the shaker of ice, swirl the Vermouth to coat the ice, and pour off any excess.  Then add the Gin, and proceed as before.  Cheers! ]]></content:encoded>
		</item>
		<item>
			<title>Sangria</title>
			<link>http://www.extratasty.com/recipe/1062/Sangria</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[1) Pour chilled wine.
2) Cut lemon and orange into halves.
3) Squeeze the lemon and orange juice into the wine. 
4) Toss in the squeezed fruits.
5) Add sugar.
6) Add a splash of brandy.
7) Before serving, add ginger ale.]]></description>
			<content:encoded><![CDATA[1) Pour chilled wine.
2) Cut lemon and orange into halves.
3) Squeeze the lemon and orange juice into the wine. 
4) Toss in the squeezed fruits.
5) Add sugar.
6) Add a splash of brandy.
7) Before serving, add ginger ale.]]></content:encoded>
		</item>
		<item>
			<title>Sangria</title>
			<link>http://www.extratasty.com/recipe/2036/Sangria</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Put everything together in a big punch bowl. Add sugar until it's pretty sweet. Stir well. Then let it rest for a couple of hours. Serve really cold.]]></description>
			<content:encoded><![CDATA[Put everything together in a big punch bowl. Add sugar until it's pretty sweet. Stir well. Then let it rest for a couple of hours. Serve really cold.]]></content:encoded>
		</item>
		<item>
			<title>Vesper</title>
			<link>http://www.extratasty.com/recipe/3530/Vesper</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Mix 3 measures of Tanqueray gin with 1 measure of Stolichnaya vodka and one-half measure of Kina Lillet. Shake over ice until ice cold, then strain into deep champagne goblet or martini glass and add a large thin slice of lemon peel.

Enjoy an amazing drink, one of the best martini variations!

Note: Extratasty has listed the Kina Lillet as white wine in the ingredients list. Nowadays, you probably won't be able to find Kina Lillet. Instead, you can use Lillet Blanc and then add a pinch of quinine powder to the drink in order to emulate the bitterness of Kina Lillet.]]></description>
			<content:encoded><![CDATA[Mix 3 measures of Tanqueray gin with 1 measure of Stolichnaya vodka and one-half measure of Kina Lillet. Shake over ice until ice cold, then strain into deep champagne goblet or martini glass and add a large thin slice of lemon peel.

Enjoy an amazing drink, one of the best martini variations!

Note: Extratasty has listed the Kina Lillet as white wine in the ingredients list. Nowadays, you probably won't be able to find Kina Lillet. Instead, you can use Lillet Blanc and then add a pinch of quinine powder to the drink in order to emulate the bitterness of Kina Lillet.]]></content:encoded>
		</item>
		<item>
			<title>Americano</title>
			<link>http://www.extratasty.com/recipe/3339/Americano</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Prepare a tall glass full of ice then add the Campari (not bitters... forget about the bitters), next add the Sweet Vermouth, next add the Dry Vermouth, next add the Gin, next add the Orange Slice, next add the Lemon peel, next add the Soda water.]]></description>
			<content:encoded><![CDATA[Prepare a tall glass full of ice then add the Campari (not bitters... forget about the bitters), next add the Sweet Vermouth, next add the Dry Vermouth, next add the Gin, next add the Orange Slice, next add the Lemon peel, next add the Soda water.]]></content:encoded>
		</item>
		<item>
			<title>A Furlong Too Late</title>
			<link>http://www.extratasty.com/recipe/2056/A_Furlong_Too_Late</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Prepare a tall glass full of ice then add the Light rum, next add the Ginger beer, next add the Lemon peel. Shake it up, strain.]]></description>
			<content:encoded><![CDATA[Prepare a tall glass full of ice then add the Light rum, next add the Ginger beer, next add the Lemon peel. Shake it up, strain.]]></content:encoded>
		</item>
		<item>
			<title>Fall Up</title>
			<link>http://www.extratasty.com/recipe/2214/Fall_Up</link>
			<pubDate>Fri, 21 Nov 2008 19:27:07 -0600</pubDate>
			<dc:creator><![CDATA[]]></dc:creator>
			<description><![CDATA[Prepare a tall glass full of ice then add the Absinthe, next add the Lemon peel, next add the Vermouth, next add the Lemon-Lime Soda.

Serve in a highball glass...]]></description>
			<content:encoded><![CDATA[Prepare a tall glass full of ice then add the Absinthe, next add the Lemon peel, next add the Vermouth, next add the Lemon-Lime Soda.

Serve in a highball glass...]]></content:encoded>
		</item>
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