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	<title>Comments on: Digging Deep Ellum</title>
	<link>http://drinkboston.com/2007/01/05/digging-deep-ellum/</link>
	<description>Bars, bartenders and imbibing in Beantown.</description>
	<pubDate>Sat, 22 Nov 2008 12:07:51 +0000</pubDate>
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		<title>By: drinkboston.com &#187; Blog Archive &#187; Four takes on the Manhattan</title>
		<link>http://drinkboston.com/2007/01/05/digging-deep-ellum/#comment-3982</link>
		<dc:creator>drinkboston.com &#187; Blog Archive &#187; Four takes on the Manhattan</dc:creator>
		<pubDate>Thu, 19 Jul 2007 04:14:01 +0000</pubDate>
		<guid>http://drinkboston.com/2007/01/05/digging-deep-ellum/#comment-3982</guid>
		<description>[...] Max Toste, bartender and co-partner of the Allston beer and cocktail bar Deep Ellum, is quite pleased when he tells me that he sells more sweet vermouth than Absolut, and more rye whiskey than Jack Daniels, as if all is going according to plan. Well, it is. When you put four different Manhattans on your cocktail menu, you&#8217;re going to go through some rye and vermouth. Here are the historically correct options under Deep Ellum&#8217;s &#8220;Manhattan 4 Ways&#8221;: [...]</description>
		<content:encoded><![CDATA[<p>[&#8230;] Max Toste, bartender and co-partner of the Allston beer and cocktail bar Deep Ellum, is quite pleased when he tells me that he sells more sweet vermouth than Absolut, and more rye whiskey than Jack Daniels, as if all is going according to plan. Well, it is. When you put four different Manhattans on your cocktail menu, you&#8217;re going to go through some rye and vermouth. Here are the historically correct options under Deep Ellum&#8217;s &#8220;Manhattan 4 Ways&#8221;: [&#8230;]</p>
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