Friday's management encouraged their bartenders to show their personalities behind the bar and this resulted in several bartenders (a few being John JB Bandy, John Mescall, and Magic Mike) being sent to the corporate T.G.I. NATIONS International Flair Challenge and other competitions like Roadhouse World Flair, MBA, and the Athens Flair Open feature pure exhibition flair. The Blue Blazer and Independent Flair League in Poland rewards flair and mixology together competitors gain points for both flair and creative mixology.
Legends of Bartending World Bartender Championships test the bartender on four disciplines of bartending, accuracy, speed, working flair and exhibition flair. There are different styles of flair bartending competitions. The first all working flair bartending competition was the Flair Bartenders Shakedown in 2006 organized by BarWars LLC. The first open competition to have a working flair round was the Quest for the Best Bartender in the World in 1999. The first open competition to have an exhibition round was the Quest for the Best Bartender in 1992. Exhibition flair often involves longer sequences and routines, multiple objects, and performances choreographed to music. Exhibition flair almost always involves bottles that are often pre-set with less than 2 ounces (60ml) specifically for flipping. 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 work situation) that are quickly manipulated and then poured. 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. This gives an illusion of the bottle floating but reduces the chances of liquid spilling. Working flair usually incorporates a "flat" throw, which is when the bottle is released into the air without flipping. 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 thrown and/or the drink is made. The National Day Archives proclaimed June 10th of each calendar year is officially designated as National Flair Bartenders Day.īoth working flair and exhibition flair can be seen in competitions, depending on the rules and regulations of each event.
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įlair bartending was also prominently featured in the 1988 film Cocktail starring Tom Cruise, as well as the 2000 movie Coyote Ugly. The earliest record of a flair bartender is barman Jerry "The Professor" Thomas, who poured fiery streams of boiling water and flaming whisky and mixed an original cocktail called the Blue Blazer in the late nineteenth century. Working flair, which is much more common, focuses more on delivering drinks to customers while still ensuring visual entertainment. Working flair and Exhibition 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. Recently, there is a noticeable rise in bartenders combining prominent mixology knowledge and working flair skills all over the world. The ideas behind mixology and drink-oriented or service-minded bartending can still be upheld with the correct application of working flair. Flair can include juggling, flipping (bottles, shakers), manipulating flaming liquors or even performing close-up magic tricks (also referred to as "bar-magic").įlair is showmanship added to bartending that enhances the overall guest experience. "Flair" is also used as a verb (e.g., "to flair"), referring to any trickery used by a bartender in order to entertain guests while mixing a drink. The word flair became popular among practitioners in the mid-1990s. Competitions have been sponsored by liquor brands to attract flair bartenders, and some hospitality training companies hold courses to teach flair techniques.įlair bartending is sometimes referred to as "extreme bartending" or contracted to "flairtending". 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. Used occasionally in cocktail bars, the action requires skills commonly associated with jugglers. cocktail shakers) and liquor bottles in tricky, dazzling ways. JSTOR ( November 2012) ( Learn how and when to remove this template message)įlair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g.Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources.
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