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    <loc>https://www.chateauvenice.com/recipes/maduro</loc>
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    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - Maduro - Maduro</image:title>
      <image:caption>INGREDIENTS: 2oz Rhum Agricole (we prefer Charanda Uruapan) 1oz Strega .5oz Amaro Nonino 4 dashes Banana bitters 1 dash Mole bitters Dried sweet plantain garnish DIRECTIONS: Add all ingredients to a mixing glass and stir with ice until well-chilled Pour into a whiskey glass with a large rock ice Garnish with a dried sweet plantain</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/chinola-bird-se5x7-m6rzs</loc>
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    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - Fait La Bleu - Fait la Bleu</image:title>
      <image:caption>INGREDIENTS: 2oz Haitian Rhum (we prefer Barbancourt 8 Year) 1oz All-Spice dram 1/2oz Blue Curaçao 1/2oz Grapefruit juice 1/2oz Lime juice 1 dash of Habanero shrub 1 egg white DIRECTIONS: Add all ingredients to a shaker and shake with ice until well chilled Pour into a tiki mug or highball glass with crushed ice Garnish with a dried lime wheel and star anise pod</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/the-french-quarter</loc>
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    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - The French Quarter - The French Quarter</image:title>
      <image:caption>INGREDIENTS: 2oz Bourbon (we prefer Blade &amp; Bow) 1oz Benedictine liqueur Bar spoon of lemon juice Bar spoon of rose water 2 dashes of Peychaud’s bitters Muddled sugar cube Absinthe spritz DIRECTIONS: Muddle the sugar cube with the bitters in a mixing glass Add the bourbon, Benedictine, lemon juice, and rose water, and stir with ice until chilled Pour into a rocks glass over ice and garnish with dried edible rose petals. Spritz the rim of the glass and top of the drink with Absinthe (or risnse the glass with Absinthe before pouring the drink)</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/chinola-bird-nssgk</loc>
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    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - The Druid - The Druid</image:title>
      <image:caption>INGREDIENTS: 2oz Scotch (we prefer Balvenie 12) 1/2oz Strega liqueur 1/4oz Fernet Branca 2 dashes of spiced bitters (we prefer Crude Bitters spice blend) 1 dash of Peychaud’s Bitters DIRECTIONS: Add all ingredients to a mixing glass and stir with ice until well chilled Pour into a chilled coupe glass Garnish with dried Sage and smoke entire drink in a smoking glass</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/elote-negroni</loc>
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    <priority>0.5</priority>
    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - Elote Negroni - Elote Negroni</image:title>
      <image:caption>INGREDIENTS: 1oz Mezcal joven (we prefer Vago Elote) 1oz Nixta liqueur 1oz Ancho Reyes Rojo liqueur DIRECTIONS: Pour all ingredients into a mixing glass Stir with ice until well chilled Pour into a rocks glass over ice Garnish with a flamed tamale wrapper (add Tajín on the rim for an extra spice)</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/chinola-bird</loc>
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    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - Chinola Bird - Chinola Bird</image:title>
      <image:caption>INGREDIENTS: 1.5oz Dominican Ron/Rum (we prefer Baccoo) 3/4oz Campari 1oz Chinola passion fruit liqueur 1/2oz Ancho Reyes Rojo liqueur 3/4oz Lime juice 2 dashes of Orange bitters Sugar cube Egg white DIRECTIONS: Muddle the sugar cube with the bitters and lime juice in a mixing tin Add the other ingredients and shake with ice until well chilled Pour into a chilled coupe glass Garnish with freeze-dried passion fruit pieces</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/chinola-bird-se5x7</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-02-26</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/68470fc8ac79f72de3b29dcd/3bfdbb22-10c9-46d1-8ef6-1997e8704547/Mezcapin%CC%83a.JPG</image:loc>
      <image:title>Original Recipes - Mezcapiña - Mezcapiña</image:title>
      <image:caption>INGREDIENTS: 2oz Mezcal (we prefer Illegal Reposado) 1oz Spiced Rum (we prefer Meyer’s) 1/2oz Dry Curaçao 2oz Pineapple juice 1/2oz Lime juice DIRECTIONS: Add all ingredients to a shaker and shake with ice until well chilled Pour into a rocks glass with an ice cube (or over crushed ice for a more tiki vibe) Garnish with a chili-pineapple ring</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/chinola-bird-nssgk-l9h43</loc>
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    <priority>0.5</priority>
    <lastmod>2026-02-26</lastmod>
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      <image:title>Original Recipes - Stiletta Blanc - Stiletta Blanc</image:title>
      <image:caption>INGREDIENTS: 1oz Mezcal Joven (we prefer Del Maguey Vida) 1oz Lillet Blanc 1oz Aperol DIRECTIONS: Add all ingredients to a mixing glass and stir with ice until well chilled Pour into a chilled coupe glass Garnish with a star anise pod</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/sentripass</loc>
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    <lastmod>2026-03-10</lastmod>
    <image:image>
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      <image:title>Original Recipes - Sentri Pass - Sentri Pass</image:title>
      <image:caption>INGREDIENTS: 1oz Mezcal 1oz Spiced Rum (we prefer Meyer’s Original) .5oz Strega .5oz Orgeat .25oz Lemon juice 2 dashes spiced bitters (we used @crudebitters Attawanhood 37) Star Anise garnish DIRECTIONS: Add all ingredients to a shaker and shake with ice until well-chilled Pour into a tiki mug or rocks glass with crushed ice Garnish with a dried lime wheel and star anise pod</image:caption>
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    <loc>https://www.chateauvenice.com/recipes/esco-old-fashioned</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-02-26</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/68470fc8ac79f72de3b29dcd/08bf7621-596f-4ff3-8d29-16c1c5ded18a/268EA281-300A-4E9C-A882-838828A9D004.JPG</image:loc>
      <image:title>Original Recipes - Esco Old Fashioned - Esco Old Fashioned</image:title>
      <image:caption>INGREDIENTS: 2oz Mezcal joven (we prefer mezcal Vago Elote) 1/2oz Amaro Nonino 2 dashes of Mole bitters 2 dashes of Angostura bitters Muddled sugar cube DIRECTIONS: Muddle the sugar cube with the bitters in a rocks glass Swirl the muddled bitters around to coat the edges of the glass and light on fire Once the bitters have burned for a few seconds and the sugar starts to carmelize, add a large rocks ice cube and quickly stir around the glass until it chills Add the Mezcal and Amaro Nonino to the glass and stir again (about another 10-20 seconds) Smoke the cocktail with a smoker hat or glass Garnish with a cocktail cherry and dried orange wheel</image:caption>
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