Break out the Flair

Break out the Flair… It is time to unleash the Flair and show your talents as a true professional bartender behind the bar and in competitions. The USBG Flair Committee is executing the IBA World Cocktail Championship competition in July where in this invitation only competition, the overall winner will a boat load of cash as well as be flown to Capetown, South Africa to represent the United States in the IBA World Cocktail Championships later in September. The overall second place winner in July will win a boat load of cash and be flown to the IBA Pan-American Games and represent the United States as well later in the year. This competition will be based equally on Flair and Mixology. To submit your chance to be invited you can click Here! Hurry… deadline to enter is June 1st!

It’s great seeing more and more evolutions like this happening in our industry. Flair bartending has been mainstream for quite some time now, but it seems like now it is being executed behind the bars more effectively and with a purpose. It has come almost second hand without thought and a natural extension of many professional bartenders behind their bars. I think this is due partly because some of us have been Flair bartending behind our bars for years. At first working Flair was performed to put on a show in a sense to attract guests and increase your sales as well as tips. From repeatedly doing this for so long it has evolved to a natural way of working for most professional Flair bartenders and now instead of concentrating on moves we can concentrate on service. Looking up at our guests, multitasking, making our guests feel even more special without really slowing down service and so much more. Combine this with the passion most professional bartenders have to become better at their craft. So now most bartenders are diving into learning craft cocktails and giving attention to their liquid libations as they do their Flair.

Now on the flip side of this, professional craft bartenders are doing the same as well. The sense of creating a show in their creative cocktails is second nature and their recipes are immense where now creating cocktails for their guests is easier then when they first started… so again with that same passion comes the want to become better at their craft. More craft bartenders are embracing Flair and showing that want to learn as well as taking the tools in hand and crafting Flair behind the bars.

The great thing is… not so far down the road, the lines of Flair bartenders and Mixologists are going to be blurred until we are all PROFESSIONAL BARTENDERS. Just my two cents.

So I ask you, our loyal Flairbar.com readers… in 2014, Break out the Flair. Be good at what you do and try to take it to the next level with service.

To see what some of our talented ladies today are doing about this… Check out “Female Flair Today” all on our ‘Articles’ page. Naty Peralta shares with us her insights on the female Flair scene in the past to today. What are your thoughts on the subject? Do you have an article you would like to share…? Message us on our  Flairbar.com Facebook page and lets discuss.

From one talented female Flair bartender to another, head on over to our ‘Masterclass’ page where Nae Tsukamoto teaches us a cool bottle and tin pour that that you can use in your next routine or behind the bar. All on our ‘Masterclass’ page.

Then we have Chad Tocco, a south Florida Flair bartender that puts on a show behind the bar and on stage while playing with fire in creative ways. Get to know all about “Taco” and more all on our ‘Interviews’ page entitled “Fire it Up!”.

If your ready to be cooled off and  craving a cocktail… Check out “Contemporary Cocktails” from Kris Bahamondes to help you satisfy your creative delights, all on our ‘Flavors’ page. Kris just moved to Canada so if you have any recommendations for him, please let us know?

Next check up on one of our most animated characters here at Flairbar.com “Flairing Freddy” on our ‘Flairmation’ page. In this issue Freddy is on his way to the 63rd IBA Congress in South Africa. Find out his secrets to beating the best in the United States to qualify.

All of that plus our regular features, more ‘Barware’, more pages, and more Flair than you can shake a case of limes at. 

So take some time out and enjoy a Finest Call cocktail as you flip a Flairco bottle into a BarProducts tin and enjoy this months issue of Flairbar.com and say “Thank You” to the sponsors who keep our sport alive.
To Flair & Friends.

Rob Husted