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      <title>Comments On: Q&amp;A: Joseph DeLuca
    
      by Kyle Swenson</title>
      <link>http://www.clevescene.com/cleveland/clevelands-master-mixologist-on-how-bartenders-are-like-chefs-why-cocktail-culture-is-on-the-rise-and-the-threat-of-marshmallow-v/Content?oid=3016581</link>
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      by Kyle Swenson</description>
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      <pubDate>Wed, 22 May 2013 00:00:01 -0400</pubDate>
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    <title><![CDATA[Re: Q&A: Joseph DeLuca]]></title>

    
    <link><![CDATA[http://www.clevescene.com/cleveland/clevelands-master-mixologist-on-how-bartenders-are-like-chefs-why-cocktail-culture-is-on-the-rise-and-the-threat-of-marshmallow-v/Content?oid=3016581&show=comments#3020231]]></link>

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    <author><![CDATA[Molly McSweeney]]></author>
    <description>
      
      <![CDATA[This is America, we want everything now, and like you said Rob who is going to take the time to muddle up anything when you look so much cooler drinking your goose out of the bottle in vip?! I think prep in places has a lot to do with the quality of the cocktail.
        
        <br />
        Posted by 
        
          <a href="http://www.clevescene.com/cleveland/Profile?oid=3020230">Molly McSweeney</a>]]>
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    <pubDate>Mon, 30 Jul 2012 10:39:11 -0400</pubDate>
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    <title><![CDATA[Re: Q&A: Joseph DeLuca]]></title>

    
    <link><![CDATA[http://www.clevescene.com/cleveland/clevelands-master-mixologist-on-how-bartenders-are-like-chefs-why-cocktail-culture-is-on-the-rise-and-the-threat-of-marshmallow-v/Content?oid=3016581&show=comments#3020009]]></link>

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    <author><![CDATA[Rob Turek]]></author>
    <description>
      
      <![CDATA[We have a double sided market here. Industry enthusiasts, mixologists, long time drinkers and such appreciate the intricities and complexity of cocktails and spirits.
        
        <br />
        Posted by 
        
          <a href="http://www.clevescene.com/cleveland/Profile?oid=2832409">Rob Turek</a>]]>
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    <pubDate>Sun, 29 Jul 2012 17:07:39 -0400</pubDate>
    <source url="http://www.clevescene.com">Cleveland Scene</source>
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    <title><![CDATA[Re: Q&A: Joseph DeLuca]]></title>

    
    <link><![CDATA[http://www.clevescene.com/cleveland/clevelands-master-mixologist-on-how-bartenders-are-like-chefs-why-cocktail-culture-is-on-the-rise-and-the-threat-of-marshmallow-v/Content?oid=3016581&show=comments#3018793]]></link>

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    <author><![CDATA[AdamHall]]></author>
    <description>
      
      <![CDATA[Ah, whiskey. A very tasty drink indeed.
        
        <br />
        Posted by 
        
          <a href="http://www.clevescene.com/cleveland/Profile?oid=2795912">AdamHall</a>]]>
    </description>
    <pubDate>Fri, 27 Jul 2012 08:49:16 -0400</pubDate>
    <source url="http://www.clevescene.com">Cleveland Scene</source>
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    <title><![CDATA[Re: Q&A: Joseph DeLuca]]></title>

    
    <link><![CDATA[http://www.clevescene.com/cleveland/clevelands-master-mixologist-on-how-bartenders-are-like-chefs-why-cocktail-culture-is-on-the-rise-and-the-threat-of-marshmallow-v/Content?oid=3016581&show=comments#3018642]]></link>

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    <author><![CDATA[vikingsoftpaw]]></author>
    <description>
      
      <![CDATA[As I look stock behind any bar, I can't help wonder why 70% or better is Vodka, 15% Tequila, 8% Rum, with the balance Scotch and Bourbon. When did Americans develop a taste for Isopropanol?.
        
        <br />
        Posted by 
        
          <a href="http://www.clevescene.com/cleveland/Profile?oid=2591870">vikingsoftpaw</a>]]>
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    <pubDate>Thu, 26 Jul 2012 23:53:57 -0400</pubDate>
    <source url="http://www.clevescene.com">Cleveland Scene</source>
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