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	<title>Food Hunt &#187; Liqueurs Mixology</title>
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	<description>Hunt Delicious Malaysia Restaurants Food Guide Here!</description>
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		<title>Language of Mixology (T)</title>
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		<pubDate>Fri, 13 Mar 2009 00:20:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[       Toddy &#8211; Originally a hot drink made with spirits, sugar, spices such as cinnamon, cloves etc., and a lemon peel mixed with hot water and served in a tall glass.  Now Toddy also be served cold with ice with any combination of spices and spirits. Tot &#8211; A small amount of any [...]]]></description>
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		<title>Language of Mixology (S)</title>
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		<pubDate>Tue, 10 Mar 2009 23:10:02 +0000</pubDate>
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				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[Sangaree &#8211; A tall drink containing chilled spirits, wine, or beer, sometimes sweetened and given a good dusting with grated nutmeg.      Shooter &#8211; A straight shot of whisky or other kind of spirit taken neat.  Also called Neat. Shrub &#8211; Spirits, fruits juices, and sugar, aged in a sealed container such as a [...]]]></description>
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		<title>Language of Mixology (Punch)</title>
		<link>http://www.foodhunt.net/language-of-mixology-punch/</link>
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		<pubDate>Mon, 09 Mar 2009 02:08:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

		<guid isPermaLink="false">http://www.foodhunt.net/?p=698</guid>
		<description><![CDATA[A combination of spirits, wine, sweetebers, flavourings, fruit garnishes, and sometimes various carbonated beverages mixed in and served from a large bowl to a number of people.  Individually made punches are called Cups.]]></description>
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		<title>Language of Mixology (O to R)</title>
		<link>http://www.foodhunt.net/language-of-mixology-o-to-r/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-o-to-r/#comments</comments>
		<pubDate>Fri, 06 Mar 2009 23:01:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[On-The-Rock &#8211; Any wine or spirit poured over ice cubes, usually in an Old Fashioned glass.  Also called LowBall. Pick-Me-Up &#8211; Any concoction designed to allay the effects of overindulgence in alcoholic beverages.    Posset &#8211; An old English invention consisting of a mixture of hot wine, milk and spices.  Eggs are often used, with [...]]]></description>
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		<title>Language of Mixology (N)</title>
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		<comments>http://www.foodhunt.net/language-of-mixology-n/#comments</comments>
		<pubDate>Thu, 05 Mar 2009 02:54:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[Nightcap &#8211; Any drink that is taken immediately before retiring.  Milk punches, toddies, and short drinks such as liqueurs or fortofied wines are favoured. Neat  &#8211; A straight shot of any spirit taken in a single gulpwithout any accompaniment.  Also called a Shooter. Negus &#8211; A hot, sweet wine drink, with or without spices.]]></description>
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		<title>Language of Mixology (M)</title>
		<link>http://www.foodhunt.net/language-of-mixology-m/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-m/#comments</comments>
		<pubDate>Tue, 03 Mar 2009 00:51:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

		<guid isPermaLink="false">http://www.foodhunt.net/?p=684</guid>
		<description><![CDATA[Mist &#8211; A glass packed with crushed ice to which spirits are added, usually straight. Mulls &#8211; Wine or wine drinks that are heated and served as hot punches.  Also called mulled wine from the time when drinks were heated with red-hot poker, loggerhead, or flip iron.]]></description>
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		<title>Language of Mixology (J to L)</title>
		<link>http://www.foodhunt.net/language-of-mixology-j-to-l/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-j-to-l/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 01:00:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[Julep &#8211; An American venerable drink made of Kentucky bourbon, sugar, mint leaves, and plenty of crushed ice.                      Lowball &#8211; A short drink consisting of spirits served with ice alone, or with water or soda in a short glass.  Also called On-The-Rocks.]]></description>
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		<title>Language of Mixology (G to H)</title>
		<link>http://www.foodhunt.net/language-of-mixology-g-to-h/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-g-to-h/#comments</comments>
		<pubDate>Fri, 27 Feb 2009 02:36:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[Grog &#8211; Originally mixture of rum and water that was issued to sailors in the Royal Navy and later improved with additional of lime juice and sugar.  Now Grog is a kind of drink, usually made with rum base, fruit, and various sweeteners, and served either hot or cold in a large mug or glass. [...]]]></description>
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		<title>Language of Mixology (Cocktail)</title>
		<link>http://www.foodhunt.net/language-of-mixology-cocktail/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-cocktail/#comments</comments>
		<pubDate>Tue, 24 Feb 2009 23:35:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

		<guid isPermaLink="false">http://www.foodhunt.net/?p=611</guid>
		<description><![CDATA[ A combination of spirits (including wines) and flavorings, sweeteners, and garnishes of various kinds intended to be consumed before dining.  Today, the coctails term is used interchangeable with aperitif.  The usual cocktail recipe consists of a base. such as gin, whisky, rum, brandy, vodka or even a wine such as sherry, champagne, or in some [...]]]></description>
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		<title>Language of Mixology (B-C)</title>
		<link>http://www.foodhunt.net/language-of-mixology-b-c/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-b-c/#comments</comments>
		<pubDate>Mon, 23 Feb 2009 02:35:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

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		<description><![CDATA[      Bang! &#8211; A term of our own invention used to identify double or tripple-flavour reinforced drinks such as Cherry Bang! Which is the combination of cherry juice, cherry liqueur and cherry brandy. Cobbler &#8211; A tall drink traditionally served in a highball or Collins glass filled with finely crushed ice and decorated [...]]]></description>
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		<title>Language of Mixology (D to E)</title>
		<link>http://www.foodhunt.net/language-of-mixology-d-to-e/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-d-to-e/#comments</comments>
		<pubDate>Sat, 21 Feb 2009 01:51:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

		<guid isPermaLink="false">http://www.foodhunt.net/?p=617</guid>
		<description><![CDATA[Daisy &#8211; An oversize, sour-type drink sweetened with a fruit syrup such as rasberry and usually served in a large goblet with crushed ice and straws.      Eggnog &#8211; A traditional Christmas holiday bowl containing a delectable combination of eggs, sugar, cream or milk, and brandy, rum or bourbon served cold in individual cupsin [...]]]></description>
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		<title>Language of Mixology (Aperitif)</title>
		<link>http://www.foodhunt.net/language-of-mixology-aperitif/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-aperitif/#comments</comments>
		<pubDate>Thu, 19 Feb 2009 00:15:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

		<guid isPermaLink="false">http://www.foodhunt.net/?p=601</guid>
		<description><![CDATA[Originally a reference to an aperitif wine, fortified and aromatized by the addition of various herbs and spices, it was traditionally drunk before the meals as stimulant to the appetite.  The term was also applied to various other wine concoctions of a proprietary nature such as Dubonnet, Byrrh, St Raphael, and bitter-based liqueurs like Camparri, [...]]]></description>
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		<title>Language of Mixology (F)</title>
		<link>http://www.foodhunt.net/language-of-mixology-f/</link>
		<comments>http://www.foodhunt.net/language-of-mixology-f/#comments</comments>
		<pubDate>Tue, 17 Feb 2009 02:00:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Liqueurs Mixology]]></category>

		<guid isPermaLink="false">http://www.foodhunt.net/?p=623</guid>
		<description><![CDATA[Fix &#8211; A sour type drink similar to the Daisy and traditionally made with pineapple syrup and served with crushed ice in a large goblet with straws (if required).     Fizz &#8211; There are many fine old recipes for Fizzes, which are, as the name suggests, product of the old siphon bottle that &#8216;fizzed&#8217; [...]]]></description>
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