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	<title>Andrew Nicholls Cocktails &#38; Bartending</title>
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		<title>Andrew Nicholls Cocktails &#38; Bartending</title>
		<link>http://andrewnicholls.com</link>
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		<title>Wynand Fockink Rum Punch?</title>
		<link>http://andrewnicholls.com/2011/08/15/wynand-fockink-rum-punch/</link>
		<comments>http://andrewnicholls.com/2011/08/15/wynand-fockink-rum-punch/#comments</comments>
		<pubDate>Mon, 15 Aug 2011 15:29:48 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[Wynand Fockink Rum Punch]]></category>
		<category><![CDATA[Andrew Nicholls]]></category>
		<category><![CDATA[Jake Parrott]]></category>
		<category><![CDATA[Wynand Fockink]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=507</guid>
		<description><![CDATA[I entered Wynand Fockink armed with a little bottle of Nestle Pure Life Purified Water, filled not with it’s original content, but rather with a sample of Rum Punch decanted for me a my State side friend; Jake Parrott. Just over three weeks ago we were in New Orleans for Tales of the Cocktail and <a href="http://andrewnicholls.com/2011/08/15/wynand-fockink-rum-punch/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=507&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">OLYMPUS DIGITAL CAMERA</media:title>
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		<item>
		<title>The Influence of the VOC on Modern Bartending</title>
		<link>http://andrewnicholls.com/2011/08/11/the-influence-of-the-voc-on-modern-bartending/</link>
		<comments>http://andrewnicholls.com/2011/08/11/the-influence-of-the-voc-on-modern-bartending/#comments</comments>
		<pubDate>Thu, 11 Aug 2011 11:23:53 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[This Influence of the VOC on Modern Bartending]]></category>
		<category><![CDATA[Andrew Nicholls]]></category>
		<category><![CDATA[Andrew Nicholls Cocktails & Bartending]]></category>
		<category><![CDATA[Batavia Arrack]]></category>
		<category><![CDATA[Dutch East India Trading Company]]></category>
		<category><![CDATA[Global Bartending]]></category>
		<category><![CDATA[ISAAC Company]]></category>
		<category><![CDATA[Misja Vorstermans]]></category>
		<category><![CDATA[Tales of the Cocktail]]></category>
		<category><![CDATA[VOC]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=493</guid>
		<description><![CDATA[The second seminar I was involved with at Tales of the Cocktail was all to do with was the VOC (Dutch East Indies Trading Company) has done for the modern bar. The moderator for this seminar was/is a great friend of mine called Misja Vorstermans from Global Bartending and ISAAC Company.  The link to the seminar <a href="http://andrewnicholls.com/2011/08/11/the-influence-of-the-voc-on-modern-bartending/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=493&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">The Influence of the VOC on Modern Bartending</media:title>
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		<title>In House Soda Program</title>
		<link>http://andrewnicholls.com/2011/08/08/in-house-soda-program/</link>
		<comments>http://andrewnicholls.com/2011/08/08/in-house-soda-program/#comments</comments>
		<pubDate>Mon, 08 Aug 2011 14:07:53 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[In House Soda Program]]></category>
		<category><![CDATA[Andrew Nicholls]]></category>
		<category><![CDATA[Darcy O'Neil]]></category>
		<category><![CDATA[Home made sodas]]></category>
		<category><![CDATA[Soda Jerk]]></category>
		<category><![CDATA[Soda Program]]></category>
		<category><![CDATA[Soda Water]]></category>
		<category><![CDATA[Tales of the Cocktail]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=485</guid>
		<description><![CDATA[For most in the Northern Hemisphere, July represents a break from the bitter cold. It&#8217;s signifies what should be the beginning of a few months spent basking in the sun, sprawled out like some kind of super chilled leopard. For bartenders however, July is somewhat of a holy month, resulting in a annual pilgrimage to <a href="http://andrewnicholls.com/2011/08/08/in-house-soda-program/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=485&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Tales of the Cocktail</media:title>
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			<media:title type="html">Your Own In House Soda Program</media:title>
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		<item>
		<title>Bartending Basics: How to Flame a Zest</title>
		<link>http://andrewnicholls.com/2011/07/07/bartending-basics-how-to-flame-a-zest/</link>
		<comments>http://andrewnicholls.com/2011/07/07/bartending-basics-how-to-flame-a-zest/#comments</comments>
		<pubDate>Thu, 07 Jul 2011 12:31:43 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[How to Flame a Zest]]></category>
		<category><![CDATA[Flaming a zest]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=434</guid>
		<description><![CDATA[It has admittedly been a while since my last post, so I though I would get things going again with another Bartending Basics tip. Recently I&#8217;ve had a surprising number of guests at the bar asking how to flame a citrus zest. As you&#8217;ll see below, it&#8217;s really simple and creates a great little show&#8230; <a href="http://andrewnicholls.com/2011/07/07/bartending-basics-how-to-flame-a-zest/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=434&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<item>
		<title>Bartending Basics: Preparing Limes &amp; Lemons</title>
		<link>http://andrewnicholls.com/2011/04/19/bartending-basics-preparing-limes-lemons/</link>
		<comments>http://andrewnicholls.com/2011/04/19/bartending-basics-preparing-limes-lemons/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 07:51:18 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[Preparing Limes & Lemons]]></category>
		<category><![CDATA[Juicing a lime]]></category>
		<category><![CDATA[lemon slices]]></category>
		<category><![CDATA[lime wedges]]></category>
		<category><![CDATA[muddling limes]]></category>
		<category><![CDATA[using lemons in cocktails]]></category>
		<category><![CDATA[using limes in cocktails]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=444</guid>
		<description><![CDATA[When reading a drink recipe you&#8217;ll often come across terms like &#8220;muddle the lime&#8221;, garnish with a lime wedge or a slice of lemon and you&#8217;ll be asked to use fresh lemon or lime juice. In other recipes, you&#8217;ll be asked to garnish a drink with a twist of lemon, orange or grapefruit zest. The <a href="http://andrewnicholls.com/2011/04/19/bartending-basics-preparing-limes-lemons/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=444&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<item>
		<title>Pisco Sour &amp; Ceviche</title>
		<link>http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/</link>
		<comments>http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/#comments</comments>
		<pubDate>Sat, 16 Apr 2011 14:15:09 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[Pisco Sour & Ceviche]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Cocktail & Food Paring]]></category>
		<category><![CDATA[Peru]]></category>
		<category><![CDATA[Pisco Sour]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=457</guid>
		<description><![CDATA[Anybody unsure of the potential behind pairing cocktails with food has clearly never tried the combined delights of Peru&#8217;s national mixed drink with their national dish. Pisco is a colourless brandy produced in both Peru and Chile where it is the national spirit of each country. The spirit originates from Peru where by law, they <a href="http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=457&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>Bartending Basics: How to Make Vanilla Syrup</title>
		<link>http://andrewnicholls.com/2011/04/13/bartending-basics-how-to-make-vanilla-syrup/</link>
		<comments>http://andrewnicholls.com/2011/04/13/bartending-basics-how-to-make-vanilla-syrup/#comments</comments>
		<pubDate>Wed, 13 Apr 2011 07:49:15 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[How to Make Vanilla Syrup]]></category>
		<category><![CDATA[Vanilla]]></category>
		<category><![CDATA[Vanilla Syrup]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=419</guid>
		<description><![CDATA[Vanilla syrup is simply a syrup flavored with vanilla. Making it yourself is very easy and tastes significantly better than any of the commercial syrups I&#8217;ve tasted. There are a few different ways of making it, but this is the method I&#8217;ve found yields the best results. You&#8217;ll want to use the same sugar to <a href="http://andrewnicholls.com/2011/04/13/bartending-basics-how-to-make-vanilla-syrup/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=419&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Bartending Basics: How to Make Sugar Syrup</title>
		<link>http://andrewnicholls.com/2011/04/12/how-to-make-sugar-syrup/</link>
		<comments>http://andrewnicholls.com/2011/04/12/how-to-make-sugar-syrup/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 23:47:21 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[How to Make Sugar Syrup]]></category>
		<category><![CDATA[Sugar Syrup]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=410</guid>
		<description><![CDATA[More often than not, a drinks recipe will call for some kind of Sugar Syrup or Gomme. The latter is simply another word for sugar syrup. Making sugar syrup is easy and simply involves dissolving fine white sugar in water to the general ratios of one part sugar to one part water OR two parts <a href="http://andrewnicholls.com/2011/04/12/how-to-make-sugar-syrup/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=410&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">abnicholls</media:title>
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		<title>Wynand Fockink, Amsterdam</title>
		<link>http://andrewnicholls.com/2011/02/25/wynand-fockink-amsterdam/</link>
		<comments>http://andrewnicholls.com/2011/02/25/wynand-fockink-amsterdam/#comments</comments>
		<pubDate>Fri, 25 Feb 2011 11:54:24 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[Wynand Fockink]]></category>
		<category><![CDATA[Amsterdam Bars]]></category>
		<category><![CDATA[Distilling]]></category>
		<category><![CDATA[Genever]]></category>
		<category><![CDATA[Jenever]]></category>
		<category><![CDATA[Liqueurs]]></category>
		<category><![CDATA[Tinctures]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=356</guid>
		<description><![CDATA[Located down a side street adjacent to Amsterdam&#8217;s Dam Square is a true imbibers gem. Wynand Fockink is so much more than what meets the eye. The average person might stumble on this tiny watering hole, look through its window, chat about how cute it looks and then walk on without realizing what they&#8217;re leaving <a href="http://andrewnicholls.com/2011/02/25/wynand-fockink-amsterdam/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=356&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">abnicholls</media:title>
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		<title>L&amp;B Whisky Bar, Amsterdam</title>
		<link>http://andrewnicholls.com/2011/02/21/lb-whisky-bar-amsterdam-2/</link>
		<comments>http://andrewnicholls.com/2011/02/21/lb-whisky-bar-amsterdam-2/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 15:06:24 +0000</pubDate>
		<dc:creator>Andrew  Nicholls</dc:creator>
				<category><![CDATA[L&B Whisky Bar]]></category>
		<category><![CDATA[Amsterdam]]></category>
		<category><![CDATA[Clynelish 14]]></category>
		<category><![CDATA[Cragganmore 12]]></category>
		<category><![CDATA[I.W. Harper]]></category>
		<category><![CDATA[Leidseplein]]></category>
		<category><![CDATA[Tomatin 12]]></category>

		<guid isPermaLink="false">http://andrewnicholls.com/?p=345</guid>
		<description><![CDATA[After a quick visit to the movies with my girlfriend, we decided a &#8220;wee dram&#8221; was in order. Located just off Leidseplein in Amsterdam is a watering hole every whisky lover should make a pilgrimage to at least once in this lifetime. The bar boasts a mere 1301 whiskies and the bartenders seem to know <a href="http://andrewnicholls.com/2011/02/21/lb-whisky-bar-amsterdam-2/" class="excerpt-more-link">[&#8230;]</a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=andrewnicholls.com&amp;blog=9519382&amp;post=345&amp;subd=andrewnicholls&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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