Flair Bartending

Flair bartending Flair bartending of bartenders Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar  of bar tools tools (e.g. cocktail shakers)) and liquor  shakers liquor bottles bottles in tricky, dazzling ways. Used occasionally in cocktail bars, the action requires skills commonly associated with  jugglers. It has become a sought-after talent among venue owners and marketers to help advertise a liquor product or the opening of a bar  establishment. Competitions have been sponsored by liquor brands to attract flair  bartenders, and some hospitality training companies hold courses to teach flair techniques. Sometimes referred to as "extreme bartending", the word flair became popular among practitioners in the mid 1990s. Also used as a verb (e.g "to be flairing"), the word refers to any trickery used by a bartender  bartender in in order to entertain guests while mixing a drink. Flair can include  juggling,, flipping (bottles, shakers), manipulating  juggling flammable liquors or even performing close-up magic tricks (also referred to as "bar-magic"). Flair is showmanship added to bartending that enhances the overall guest experience. The ideas behind mixology and drink-oriented or service-minded bartending can still be upheld with the correct application of  working flair . Recently, there is a noticeable rise in bartenders combining prominent mixology knowledge and working flair skills all over  the world. Working flair and Exhibtion flair are very similar on the grounds that they both require precision and practice, however the use of exhibition flair  has become a competition oriented style where significantly greater risks are being taken. Working flair, which is much more common, focuses more on delivering drinks to customers while still ensuring visual entertainment.

History The earliest record of a flair bartender is legendary barman Jerry "The Professor" Thomas,, who poured fiery streams of boiling water and whisky and mixed an original Thomas cocktail called the Blue Blazer in Blazer in the late 1800s.

In January 1994 bartender Scott Young from Vancouver, BC Canada formed the company "Extreme Bartending by Bar Smart" and started teaching and performing Flair  Bartending across North America. Young took his formal system of training in the art of  Flair Bartending to the next level and in 1997 launched his website www.ExtremeBartending.com, the fourth bartending website on the internet. In 1998 Scott subsequently created the five video "Extreme Bartending Working Flair Starter  Series", widely known to be the most highly successful video training series for Flair  Bartenders around the globe. In 2003 Scott released the follow up 2nd and 3rd level Extreme Bartending training series the "Competition Flair Bartender Series" and the "Teamwork/Tandem Flair Bartender Series." In 2001, the FBA (Flair Bartenders Association), an international non-profit organization with representatives in over 50 countries, recognized Scott for having the most impact internationally as a trainer. The Flair Bartenders Association (FBA) and the World Flair Association (www.worldflairassociation.com) sometimes pronounced "Wa'fa" are recognized as the global authorities on the sport.

Flair competitions Both working flair and exhibition flair can be seen in competitions, depending on the rules and regulations of each event. The important distinction between working flair and exhibition flair is not so much the level of liquid in the bottles (though that is a criterion) but the speed in which the bottle is flair and/or the drink is made. Working flair usually incorporates a "flat" throw. Which is when the bottle is released into the air without flipping. This gives an illusion of the bottle floating, but reduces the chances of liquid spilling. This also opens the bartender to be able to use similar routines, regardless of  what bottle they grab, as the level of liquid is not a factor. The accepted definition of  working flair is "flair that does not noticeably slow service," usually involving bottles filled to various levels (as in a real re al work situation) that are quickly manipulated and then poured. Exhibition flair almost always involves bottles that are often pre-set with less than 2 ounces (60ml) specifically for flipping. Exhibition flair often involves longer  sequences and routines, multiple objects, and performances choreographed to music. The first open competition to have a working flair round was Quest for the Best Bartender in the World in 1998. There are different styles of flair bartending competitions. Legends of Bartending World Bartender Championships test the bartender on four disciplines of bartending, accuracy, speed, working flair and exhibition flair. The Blue Blazer and Independent Flair League (IFL) in Poland rewards flair and mixology together, competitors gain points for both flair  and creative mixology. NATIONS International Flair Challenge and other competitions like Roadhouse World Flair, MBA, Athens Flair Open is pure exhibition flair where the biggest and best moves are shown.

Competition history The earliest known competition for flair bartending was held by T.G.I. Friday's in Marina Del Rey, California around 1985. Management noticed bartender John Mescall's talent for juggling bottles while pouring drinks and decided to hold an in-store competition, which they later took national. Mescall was a bit hesitant, because other Friday's bartenders saw his art more of a nuisance when they were forced by management to

flair as well. He made a couple of "how-to" videos for TGI Friday's and later worked with John J.B. Bandy in what was probably the first ever flairtending video, "Olympic Bartending". The earliest world champanionship for flair bartending was held by T.G.I. Friday's in 1987 for their bartenders, and was won by John J.B. Bandy, Bandy, who went on to train Tom Cruise and Bryan Brown for the 1988 Movie Cocktail . TGI Friday's is credited for modernizing and popularizing flair bartending in the United States beginning in the mid 1970s. London and Orlando were the hotbeds of flair bartending in the early and mid 1990s. Currently, Las Vegas is the flair capital of the world, with London a close second. The countries currently producing the most top competitors right now are Argentina,

Current competitions There are hundreds of flair bartending competitions around the world each year, most of which

are local and not well publicized. In 2005 the Flair Bartenders Association (FBA) launched the FBA Pro Tour , a linked series of events where competitors earn points toward the title Pro Tour Champion at the end of the year. In 2007 there were 14 events on the Pro Tour with 7 of them located in the USA. Five-Time World Champion Ken Hall and Jim Allison, president of the FBA, organized six of those seven events. The flagship flair bartending event is Legends of Bartending , which will enter its tenth year in 2008. Some the biggest flair bartending events all over the World includes •

Roadhouse World Flair in London, UK

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LEGENDS of Bartending (Las Vegas)

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Quest (Orlando - the oldest major flair competition in the world)

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Bacardi Pro Flair (Moscow)

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Skyy Global Flair Challenge in 14 different countries incl. China, UK, Canada, Israel, Czech Republic, Germany, Brazil, Mexico, etc.

The newest major events to gain credibility among top competitors include: •

Umag Daylight (Croatia)

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Helsinki Onella Flair Master (Finland)

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Athens Flair Open (Greece)

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Brasil Open Flair (Sao Paulo, Brazil)

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Flair Vegas (Las Vegas)

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IFL (Poland)

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Prague Bartendending Challenge (Czech Republic)

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The Blue Blazer Challenge (Las Vegas).

Major events almost always have a prize money of US $20,000 or more, and most of  today's

Flair bars

The term flair bar was bar was first coined by FBA co-founder and first president, Toby Ellis, Ellis, in 1997. Ellis also started the first website devoted to flair bartending in 1997, Bar Magic. [citation needed ] Ellis opened flair bars most notably in Las Vegas (Shadow, Caesar's Palace), Hawaii (Jackie's Kitchen), and South Africa (Sequoias) , and has provided flair  consultation and training for TGI Friday's, Kahunaville, Caesars Palace, Isle of Capri Casinos, Winter Park Ski Resort, Tavern on the Green and on Food Network Television.

Top current flair bars •

Off The Hookah (Fort ( Fort Lauderdale, Lauderdale, Florida)

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Maloney's (Southport (Southport,, UK)

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Carnaval Court (Harrah's (Harrah's Casino, Casino, Las Vegas)

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The Red Room Saloon (W Sahara Ave, Las Vegas)

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Shadow Bar (Caesars (Caesars Palace, Palace, Las Vegas)

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Roadhouse (Covent (Covent Garden, Garden, UK)

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Kahunaville (TI Casino, Las Vegas)

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VooDoo Lounge (Rio (Rio Casino, Casino, Las Vegas)

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iBar (Rio Casino, Las Vegas)

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B@1 (London)

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Rockin' Taco (California)

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Kahunaville (Kalahari (Kalahari Resort, Resort, Wisconsin Dells)

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VooDoo Lounge (Harrah's (Harrah's Casino, Casino, North Kansas City)

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Purple TWIST (Harrah's (Harrah's Casino, Casino, North Kansas City)

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Tavern @ Phipps (Phipps (Phipps Plaza, Plaza, Atlanta)

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Fitzgerald's FSE Bar (Fremont (Fremont Street, Street, Las Vegas)

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Lloyd's Bar (Guildford (Guildford,, UK)

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Dormans's Bar (Magherafelt (Magherafelt,, UK)

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Golden Lion - Ipswich, UK

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LAB, Comptoir à cocktails (Montreal, Quebec) www.lab.mixoart.com

Flair bartenders considered to be the best in the world competitively by their peers include the following.

Men •

Tom Dyer (

United Kingdom) Kingdom)

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Dario Doimo (

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Tomek Malek (

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Marek Posluszny (

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Danilo Oribe (

Italy)) Italy Poland)) Poland Poland)) Poland

Uruguay)) Uruguay

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Marco Canova (

Italy)) Italy

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Gianluigi Bosco (

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Rodrigo Delpech (

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Christian Delpech (

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Rafael Arce (

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Vladymyr Buryanov (

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Benjamin Becker (

Italy)) Italy Argentina)) Argentina Argentina)) Argentina

Argentina)) Argentina Ukraine)) Ukraine United States) States)

Women •

Erin Connelly (

United States) States)

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Ati Tedesco (

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Ange Alexander (

South Africa) Africa)

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Robyn Closson (

United States) States)

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Essie Nummenin (

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Terri Leeseberg (

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Rene (

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Vicky Patris (

Argentina// Argentina

Sweden// Sweden

United States) States)

United States) States)

United States) States)

Republic of Korea) Korea) South Africa/ Africa/

United Kingdom) Kingdom)

A woman has not yet won a flair world championship, though the women mentioned regularly place in the top 10 or better at major competitions. To date, there has not been a competition that has fielded all or most of the top active competitive flair bartenders. In 2008 the FBA Pro Tour split into Americas and World as close to half of the events were already in the USA. Each year the FBA adjusts the Pro Tour to make adjustments to the sport that are helping to create a fair and balanced competitive field.

How to Perform the Helicopter Bartending Skill

Flair bartending tricks like the helicopter are a g reat way to impress your friends and customers. Your reputation as a bartender extraordinaire will increase along with the money in your tip jar if  you can provide a show for your audience. To perform the helicopter, h elicopter, just follow these simple directions and you will be on your way to fortune and glory. Things You'll Need: •

Bottle

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Pour spout

Step 1:Hold the bottle by the neck, pressing the bottom of the bottle against your abdomen. When beginning this trick, it's best to angle the bottle slightly upwards to avoid leaks.

Step 2:Hold a pint glass or metal shaker using your other hand. Position the glass or shaker  about five to seven inches away from the spout. This positioning is crucial to the trick. Step 3:Spin around in a circle, like a helicopter. Centrifugal force will cause the liquid in the  bottle to shoot out of the pour spout. Step 4:Catch the liquid in your pint glass of metal shaker. Try not to get dizzy when you do this. Nothing ruins a good trick like the bartender falling over. How to Perform an Elbow Stall

The elbow stall is a flair bartending trick that takes some practice and finesse. When you perform an elbow stall correctly, it is a thing of  beauty.  beauty. However, learning how to do one can be tricky if  you've only seen it done on TV. By following these simple directions, you will be able to  perform an elbow stall with a little practice. Things You'll Need: •

Bottle or unbreakable bottle

Step 1:Hold the bottle by the neck. Grip it loosely and get a feel for the weight of the bottle. Step 2:Flip the bottle inward across your body and up. The bottle should cross in front of o f the opposite side of your face from the throwing arm. Step 3:Bend the elbow on the opposite arm so that the hand is towards the chest and the elbow is horizontally outstretched from the body. Remember the chicken dance? Perform that motion with your arm. Step 4:Catch the bottle when the bottom side is facing downward on your outstretched elbow, or when the bottle is in the normal upright position. How to Flip a Bottle

Flipping a bottle is one of the basic ba sic tricks of flair bartending. Once you can effectively flip a  bottle, you can begin working on more complex bar tricks. Follow these easy steps to learn how to flip a bottle. Things You'll Need: •

Bottle or unbreakable bottle

Step 1:Grip the neck of the bottle with your dominant hand, thumb up. Keep a loose grip on the bottle and get a feel for its weight. Step 2:Decide if you are going to flip the bottle sideways or forwards. Either way, the maneuver is basically the same; it’s just a matter of comfort and what you want to do after  you flip the bottle. Practice both ways. Step 3:Swing the bottom of the bottle upward upw ard with a sweeping motion to get the liquid moving in the bottom of the bottle and increase dynamic force. Step 4:Let go of the bottle when you can feel it swinging on o n its own. Let the bottle do a full revolution in the air. Step 5:Catch the bottle in either hand. While the traditional bottle flip is done one-handed, many flair tricks depend on the ability to flip bottles from one hand to the other. Practice both techniques. How to Palm Spin a Martini Shaker

Once there was a lonely bartender who had no customers. One day he started fiddling around with his bottles and shakers, juggling them and twirling them about. Suddenly, he had many customers. Palm spinning a martini shaker is one of the most basic skills in flair bartending. Follow these directions to be like that popular bartender. Things You'll Need: •

Boston shaker 

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Pint glass

Step 1:Using a Boston shaker and glass, fill the glass three-quarters full of ice and add a couple ounces of liquid. Doing so will give you the counter weight you will need to spin your shaker. Step 2:Close up your shaker by placing the glass inside of the metal shaker and giving it a couple of good solid taps with the palm of your hand. You don’t want wan t liquid to seep out. Step 3:Give the shaker a couple of practice shakes to ensure that your shaker is closed and will not fall apart when you attempt the palm spin. Step 4:Hold the shaker with the flatter side towards your palm approximately in the middle. Make sure that your palm is facing upwards. Step 5:Press under with your thumb and towards your wrist with the last three fingers of your  hand, which will cause the shaker shak er to begin its spin. Step 6:Flatten your hand and allow the shaker to spin in your palm. When the shaker slows, usually after one to one and a half revolutions, catch it. How to Perform the Behind the Back Catch

Flair bartending tricks are one of the best ways to impress your friends and clientele when you are bartending. To perform the bartending skill called Behind the Back Catch, you will need to gather a few items and gain a little practice before you can wow your audience with your  amazing agility. Things You'll Need: •

Shaker glass

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Bottle or unbreakable bottle

Step 1:Hold the bottle in your right hand. It is best to grip the body of the bottle instead of the neck for this trick. Step 2:Using your empty hand, either pick up a shaker glass and position it behind beh ind your back  or use your empty hand and position it in the same way. This will be the preparation for the catch. Step 3:Lift your right arm over and behind your head, turning the bottle upside down so that the pour spout is now facing downward. Step 4:Let go of the bottle and let it slide down your back using your shoulder blades as a guide. You may want to lean forward a little to give the bottle a good chute to slide down. Step 5:Catch the bottle in your left hand or in the shaker glass as it slides down your back. Congratulations, you have just completed the over the back catch. How to Perform the Around the World Bartending Skill

To perform the bartending skill called Around the World, you will need to gather a few things. Take a bottle, coordination and patience and add a little practice and a couple of bruises. You'll end up getting the Around the World skill down pat and will be able to impress your friends and customers. Things You'll Need: •

Bottle or unbreakable bottle

Step 1:Grip the bottle neck in either hand. Most performers prefer to go from the dominant h and to the passive hand. Step 2:Hold the bottle with your thumb up and back of your hand han d out. Get a feel for the weight and swing of the bottle. Step 3:Swing the bottle to the side of the body which is holding it (for example, if the bottle is in your left hand, swing it out to the left). Step 4:Let go of the bottle as it reaches the limit that the hand can ca n pivot out. Doing so should cause the bottle to begin flipping up and over the head. Step 5:Allow the bottle to flip over the head h ead and catch the bottle in the opposite hand. Try to catch it by the neck. Step 6:Shout “Woo-hoo!” and give the bottle a rotation around your head as if you were creating a halo.

How to Frost a Glass

Frosting a glass is a basic bar skill that turns a dive drink into a beverage with a little class. By following these easy steps, you will be able to frost a glass in no time at all. Things You'll Need: •

Glass

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Ice

Step 1:Chill the glass by sticking it in the refrigerator or freezer. The condensation in your  refrigerator will adhere to the glass, causing frost to gather on the glass and keeping it cold longer. If you don’t have time or just want to frost a glass in a few seconds, try step number  two. Step 2:Top off the glass with as much ice as it will hold and then add water to fill the glass. Step 3:Stir the ice water mixture until the glass gains some frost. Essentially, you are freezing the glass rapidly. Step 4:Dump out the ice water when you are ready to add the beverage to it. The glass will be very cold. Step 5:Add your preferred beverage and enjoy! How to Perform the Over the Shoulder Exchange Bartending Skill

Flair bartending tricks are a great way to impress your customers and friends. Involving more than one bartender in the act makes your performance even cooler. To perform the Over the

Shoulder Exchange, two bartenders must cooperate and work in tandem. This trick never ceases to amaze and impress. Simply follow these easy directions to do the over the shoulder exchange. Difficulty: Moderately Challenging Instructions Things You'll Need: •

Boston shaker 

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Bottle or unbreakable bottle

Step 1:Decide who is going to be the passer and who is going to be the catcher. Communication is important with this trick. Step 2:Grip the bottle by the body if you are the passer and lift it up and behind your head. This motion lets the catcher know that you are ready to pass. Step 3:Stand back to back with each other. Leave a little space for the bottle to slide down. You will need about five inches of space between you. Step 4:If you are the catcher, press either a shaker glass or your open hand han d against the back  of the passer to let your partner know you are ready for the pass. This action will also let the  passer know if they are to drop the bottle bottom or top first. Step 5:If you are the passer, notice if you partner is holding a shaker or using a hand. If you feel a hand, slide the bottle down bottom first. If you feel a shaker, slide the bottle down pour  spout first. Step 6:Catch the bottle in either your hand or the shaker glass. If you catch it in the shaker,  begin your count for ounces. If you catch it in your hand, bring it around in front of you and do a long pour. Just make it look good. How to Stack Drinks

Fancy bar tricks are always fun and sure to impress. One of the easiest and most entertaining tricks to have in your repertoire is the ability to stack a drink , which is also known as layering a drink. If you follow these easy step by step instructions, you should be able to stack a drink with no problem at all. Difficulty: Moderately Challenging Instructions Things You'll Need: •

Glass

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Liquor 

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Spoon Step 1:Select the liquors you intend to use for your layered beverage layered beverage.. Make sure that you are going to pour them from heaviest to lightest. Step 2:Turn a spoon upside down so that the convex side is facing up. This technique will slow the distribution of liquor into the glass and make it easier to layer. Step 3:Starting with the heaviest liquor, pour a small amount into the bottom of your glass without hitting the sides of the glass.

Step 4:Slowly pour the next heaviest liquor over the spoon back. Doing so should allow you to layer the liquors without disturbing the layer underneath too much. Step 5:Continue to layer your alcohols until the desired effect is achieved. Remember to  pour each liquor over the back of the spoon. How to Pour from Multiple Bottles at the Same Time

One of the basic tricks that should be under every bartender’s belt is the ability to pour from multiple bottles at a time. This trick is actually easier than it looks o nce you know how to do it. Pouring from multiple bottles is just a matter of gripping and knowing what you want to pour. Follow these easy steps and you will be able to make a Long Island Iced Tea in just three counts. Difficulty: Moderate Instructions Things You'll Need: •

Glass

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Two or more bottles of liquor 

Step 1:Decide which bottles you want to use. Remember, you are basically making a cocktail with two hands. Alcohol in the bottles you are pouring from must go into your drink  your drink . Step 2:Grip two bottles with one hand, grasping around the neck. Tuck the tip of your middle finger in between the two bottles for extra control. Do this with both hands for a drink  containing four liquors. Step 3:Lift and invert the bottles over the mouth of your glass. Make sure that you are using liquors of the same viscosity in each hand and that the pour spouts are similar; otherwise, you will end up with an uneven pour. Step 4:Count to three quickly. A quick three count is approximately one ounce of normalviscosity alcohol. Step 5:Turn the bottles right-side up again and an d then set them down.