Flair

Hey there!

A couple of years ago I was a student at the Bar Stars school because I wanted to learn flair bartending. It actually is some serious sport which always comes with bruises and other injuries. But it is without a doubt a lot of fun. To be really good though, you need to practice a great deal. I used to exercise after work, but when I started university, I completely stopped. I just didn’t have the time anymore. In this blog post, I just want to tell you what flair bartending is. It is really big in the US and the Roadhouse in London also puts on monthly competitions, but in Austria it is usually only known by the people that practice it. (I think) Well at least when I explained people what I was doing, the majority thought I am mixing cocktails.

The expression flair bartending basically means the artistic presentation of the work at the bar. This contains juggling with bottles, throwing bottles and mixing a cocktail in an artful way.
Flair bartending started in the US in the end of the 70s- beginning of the 80s as an additional attraction for guests in bars.

It is partitioned into two fields, exhibition flair and working flair.

Exhibition flair is for entertainment as well as carried out by competitions. The shows are generally longer and are usually rehearsed combinations of movements. It usually needs more equipment and contains often tricks and movement combinations with more bottles and shakers.
For this kind of mixing, the show is more important than the production. Therefore the bottles usually contain a very small amount of liquid to reduce weight and to improve the flight characteristics.

Working flair is a combination of show, and effective production of cocktails. You work with fast but easier movements that can be carried out without allowing the service to suffer. There are also glasses used, but less bottles and shakers. The figures are usually not as daring because the drinks should be ready at a reasonable time and the show also shouldn’t endanger any guests. In working flair bottles are usually full and half full just like it would be with regular working conditions.

And that's what it looks like. It's the promo video of Martin, my trainer.

Enjoy :)