Flair Bar Tending
Flair Bar Tender
Flair bar tender this is the art and sport of skilled flair bar tenders that keeps audiences glued to their bar stools and keeps you earning huge tips. Garnish tossing, napkin and coaster tricks, glassware rolling, spinning tins, and of course, bottle flipping are all done with precision and style. Flair Bar Tender is a fun, engaging, and sought-after talent, and competitions are sponsored by some of the biggest names in the industry. Having a Flair Bar Tender at your event will definitely keep your guests entertained. Watching this amazing Art is memorizing
A little insight in to this wonderful Art as a flair bar tender
The earliest record of a flair bar tender 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 19th century.
Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor 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 bar tender techniques.
Flair bartending is sometimes referred to as “extreme bartending” or contracted to “flairtending”. The word flair became popular among practitioners in the mid-1990s. “Flair” is also used as a verb (e.g. “to flair”), referring to any trickery used by a bartender in order to entertainguests while mixing a drink. A Flair bar tender act can include juggling, flipping (bottles, shakers), manipulating flaming liquors or even performing close-up magic tricks (also referred to as “bar-magic”).
A Flair bar tender 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 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. Working flair, which is much more common, focuses more on delivering drinks to customers while still ensuring visual entertainment.