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	<title>Drink Me</title>
	<link>http://drinkmemag.com</link>
	<description>drink me magazine is a free, bi-monthly print magazine that encompasses the lifestyle behind our precious bars and alcohol.</description>
	<lastBuildDate>Wed, 22 Feb 2012 19:39:09 +0000</lastBuildDate>
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		<title>Recipe of the week: Negroni</title>
		<description><![CDATA[Basically, if you&#8217;ve never tried a Negroni, you&#8217;re missing out.  Get yourself these 3 simple ingredients, stir them up, and you have pure deliciousness.  There&#8217;s so many different variations on the Negroni today, but stick with the classics.  They&#8217;re always better right? Negroni 1 oz London Dry Gin 1 oz Martini &#38; Rossi Sweet Vermouth 1 oz Campari Stir the ingredients in a mixing glass. Strain into a coupe or a glass of your choosing. Garnish with an orange peel. &#160;]]></description>
		<link>http://drinkmemag.com/2012/02/recipe-of-the-week-negroni/</link>
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		<title>Join Us for an Absinthe Soiree!</title>
		<description><![CDATA[&#160; Drink Me presents our first party of the year, an all Absinthe Soiree on Wednesday, February 29th at Rosewood Bar. Come taste the many styles of Absinthe, have your Tarot cards read on this &#8220;extra&#8221; special day, and enjoy the sumptuous sounds of live music. VIP&#8217;s will get early access to the party at 6pm, and have an exclusive Absinthe class and tasting. WHEN: Wednesday, February 29, 2012 from 7-10pm, VIP hour at 6pm WHERE: Rosewood Bar, 732 Broadway, San Francisco, CA TICKETS:  http://drinkmeabsinthe.eventbrite.com/ &#160; &#160; &#160; &#160; &#160; &#160;]]></description>
		<link>http://drinkmemag.com/2012/02/join-us-for-an-absinthe-soiree/</link>
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		<title>Your Winter Booze-O-Scope</title>
		<description><![CDATA[ARIES Led by Moses, the people of Israel journeyed on bad shoes from Rameses to Succoth. Chefs and mailmen, rabbis and nurses, they ate from the great invisible wreath with glee and they made it there in 17 days, a day under the Long Walk of the Navajo. Aries, it’s not that often we have a crew at the ready to love us and wash our clothes and rescue us from floods. This year, you will. Thyme grew wild in ancient Israel, and Roman soldiers bathed in it for courage and strength. If you’re going to be leading a crew this year, you’ll need both in large doses. Madame Vincent would like you to shake up a Thyme Martini by putting a clean bunch of thyme in a bottle of dry vermouth for 24 hours before pouring your cocktail. TAURUS “We are all in the gutter, but some of us [...]]]></description>
		<link>http://drinkmemag.com/2012/02/your-winter-booze-o-scope/</link>
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		<title>Yes We Can It</title>
		<description><![CDATA[Have you noticed that more and more beers are coming in fewer bottles and—gasp—coming in the same packages as mass-market beer (albeit two four-packs of craft can equal a suitcase of the industrial stuff)? It’s because breweries have finally cottoned to the fact that cans are superior to bottles. Here’s why. Brown glass reduces the amount of UV light that passes through the bottle; cans block it out completely. Bottle crowns, over time, allow some oxygen to seep in. A sealed can never does. Hold that bottle and what do you notice? It’s cooler? Perhaps. But it’s also heavier! It takes more fuel to get it to the store, so cans save money, not to mention they stack better so more in a pallet and further reduce transportation expenses. Glass costs more than aluminum, so again cans save you money. Aluminum is 100 percent recyclable (unlike glass), and on the [...]]]></description>
		<link>http://drinkmemag.com/2012/02/canned-beer/</link>
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		<title>To Screw, Or Not To Screw?</title>
		<description><![CDATA[Screw caps for wine bottles have been around since the 1960s, but only recently has the average consumer has encountered these little bundles of joy. However, there has been so much controversy around the screw cap closure system in the last few years, it&#8217;s enough to give anyone a headache! What exactly is causing all of this controversy? Essentially, it’s a philosophical clash between the traditional way of doing things and a modern approach. Consumers equate a good glass of wine with the fanfare of foil cutters and corkscrews. For hundreds of years, winemakers have been using cork to seal their precious nectar of the gods, and it has worked 90% of the time, so why the hell should they change anything now? Call it evolution, call it carpe diem, call it whatever you want but the fact of the matter is that as human beings it is only natural [...]]]></description>
		<link>http://drinkmemag.com/2012/02/to-screw-or-not-to-screw/</link>
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		<title>Recipe Of The Week: Valentine&#8217;s Day Edition</title>
		<description><![CDATA[We&#8217;d be doing you a disservice if we didn&#8217;t give you one passionate, hot, sweet, tart, super-tasty cocktail recipe today. Go big or go home with Yael Amyra&#8217;s toast to this most passionate of holidays. Pasion 1.5 oz    Campo de Encanto Pisco .5 oz    Leopold Bros Tart Cherry Liqueur .25    Averna Amaro .75    Fresh Lemon Juice .5    Tempus Fugit Spirits Creme de Cacao .25    Vanilla bean infused agave syrup 3-4 drops spicy chili tincture Shake, and double strain into a coupe that&#8217;s been lemon-rimmed with spicy chili sugar. Express thick lemon peel over cocktail and discard. Sip, tease, charm, kiss, etc. to taste.]]></description>
		<link>http://drinkmemag.com/2012/02/recipe-of-the-week-valentines-day-edition/</link>
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		<title>Valentine&#8217;s Day Drinks From Industry Ladies Part 5</title>
		<description><![CDATA[For San Francisco-centric drink recommendations, there&#8217;s no better source than Virginia Miller of The Perfect Spot. With a killer palate and what must be a seriously booked calendar, she knows just about everything being served up in this fair, foggy city. Here&#8217;s what she&#8217;s looking for this Valentine&#8217;s Day: &#8220;While for me romance lends itself itself to champagne and cocktails, the brand new Ice Cream Bar &#38; Soda Fountain comes to mind. Though non-alcoholic, the menu was put together by Russell Davis from Rickhouse &#8230; and the 1930&#8242;s-style soda fountain drinks are ideal for sharing, preferably with two straws, one glass. Sharing a Wild Cherry Phosphate or Ode to Mr. O&#8217;Neil strikes me as the latest romantic drink interlude in SF. On the cocktail front, I am picturing sitting in a velvet booth at the thankfully revamped and sexy Starlight Room sipping one of Joel&#8217;s new carbonated, pre-bottled Negronis or [...]]]></description>
		<link>http://drinkmemag.com/2012/02/valentines-day-drinks-from-industry-ladies-part-5/</link>
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		<title>Valentine&#8217;s Day Drinks From Industry Ladies Part 4</title>
		<description><![CDATA[Bubbles are nice, and so are shaken/stirred cocktails, but they are cold. Valentine&#8217;s Day is in February, and it&#8217;s chilly out there. A nip in the wind is only sexy if you&#8217;ve got a warm fire and something hot to put your hands on, which is why we love this suggestion for a romantic drink from ClearGrape&#8217;s Meryll Cawn. The wise woman says: &#8220;Bubbly is regular drink in my house, so Champagne doesn&#8217;t always cut it for special occasions.  Really good hot chocolate with  ORO Torontel pisco or Compass Box Spice Tree makes me all warm and fuzzy inside.  Plus you don&#8217;t have to worry about getting a cheesy, heart shaped box of chocolates.&#8221; &#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; &#160; Heart-shaped marshmallows, however, are encouraged.]]></description>
		<link>http://drinkmemag.com/2012/02/valentines-day-drinks-from-industry-ladies-part-4/</link>
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		<title>Valentine&#8217;s Day Drinks From Industry Ladies Part 3</title>
		<description><![CDATA[Bubbles, bubbles, everywhere &#8230; and so many delicious bubbles to drink. The bubbles are a favorite among the industry ladies as well.  Here&#8217;s what they had to say: Ford Mixology Lab&#8217;s D.H.R. (Directing Hot Redhead) Rachel Ford might mix some of the meanest cocktails around, but this lady definitely knows her wine in a big way.  She&#8217;s hoping for a glass of the Italian dessert wine Brachetto. She says, &#8220;It&#8217;s a beautiful shade of pink and has the sexy and sweet aroma of rose petals.  It&#8217;s a bouquet in a glass, and what girl doesn&#8217;t love flowers?&#8221; See, you even get to kill two birds with one stone here. Wine and flowers, done. Constance Chamberlain, online voice of Austrian Wines, is a bubble lady as well.  She wants Champagne, and it better be pink.  Just look for Blanc de Noirs (basically, white wine from red grapes). Zanni Miranda, Drink Me&#8217;s [...]]]></description>
		<link>http://drinkmemag.com/2012/02/valentines-day-drinks-from-industry-ladies-part-3/</link>
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		<title>Valentine&#8217;s Day Drinks From Industry Ladies Part 2</title>
		<description><![CDATA[If you&#8217;ve ever gone to St. George Spirits in Alameda for a tasting, you&#8217;ve surely met miss Andie Ferman.  St. George&#8217;s resident &#8216;Vodka Vixen,&#8217; she&#8217;s introduced many a visitor to the wildness of buddha&#8217;s hand, the wonders of eaux de vie, and the wacky spirit that is absinthe. The key to miss Andie&#8217;s heart this Valentine&#8217;s Day is, of course, through one of those spirits she loves to pour.  Take a glass of sparkling wine (we&#8217;d suggest prosecco or cava for this) and top it off with Aqua Perfecta Framboise Liqueur. It&#8217;s festive, it&#8217;s pretty, and it&#8217;s an easy drink to make.  Added bonus: Andie says it goes perfectly with a smoke and a pancake.  No joking &#8211; the Aqua Perfecta Framboise is the most decadent thing you can pour on top of your pancakes and bacon the next morning.]]></description>
		<link>http://drinkmemag.com/2012/02/valentines-day-drinks-from-industry-ladies-part-2/</link>
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