Tag Archive for "craft cocktails" - Flairbar.com - page 3

5 Tools to Up your Game as a Bartender

Whether you are a beginner bartender or a well seasoned pro… there is always room to learn more… to become better… to ultimately make you and your venue more money. We...
FIRE IS IN DESIRE!

To learn more you can click HERE!
Hangover Helpers By Danny Seigel Photos by Danny Seigel

BLOODY SIMPLE 1 1/2oz Absolut Citron Vodka 1 dash Worcestershire sauce 1 dash Aromatic bitters 1-5 dashes of Tabasco sauce 3oz V8 or other spiced tomato juice Black pepper Method: In...
Bartenders Bash Beauties By Danny Seigel, Josh Gates & Justin Callinan during the Bartenders Bash Series www.barwars.info Photos by Anthony Raimerez

SUMMER HEAT 2 oz 360 Sorrento Lemon Vodka 1 oz Finest Call Lemon Sour 1 oz Finest Call Peach Puree 1 dash of Tabasco 1 dash of lemon bitters 2 oz...
“HYBRID MIXOLOGY”… What will you be inspired to do…?

“Hybrid Mixology”… a term that came up in conversation with Dean Serneels and myself many years ago. I described it as an evolution to traditional Mixology. During that time, the popular...
ECO FRIENDLY COCKTAILS! By Graham Kimura 360 Vodka www.vodka.360.com

360 ECOLADE 2oz 360 Cola Lemonade 3 Cucumber slices Lemon-Lime Soda Method: In a mixing glass combine 2oz 360 Cola and 3 cucumber slices. Muddle ingredients, add Lemonade and ice and...
Pisco Palates By Elad Zvi and Gabe Orta Bar Lab www.discoverpisco.com

GRAN SIERPE PUNCH 1 1/2oz Gran Sierpe Pisco 1oz Pineapple juice 1oz Lime juice 1/2oz Simple Syrup Method: Fill a cocktail shaker with ice. add all of the ingredients, and shake...
Herbal Mixology By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

PRIMAVERA IN PARIS 2 1/2oz Floral wine (tariquet white) 1/2oz Monin Lavender Syrup 2 eatable flower of primevere Method: In a champagne glass put 2 eatable flower of PRIMEVERE, then place...
Marvelous Martinis By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

GREY GOOSE TIRAMISU 1oz Grey Goose Vodka 1/2oz Peach Schnapps 1/4oz Marie Brizard 1/4oz Coffee liquor 1 1/2oz liquid cream Method: In a mixing tin combine 1oz Grey Goose Vodka, 1/2oz...
Pepe Palette Progress By LAURENT GRECO MIXOLOGY by LIQUID CHEF PARIS www.liquidchef.fr Photos by LORAN DEHRINES

TIO PEPE RASPBERRY à la mousse de PERRIER 1 1/4oz chilled TIO PEPE XERES 3/4oz Monin Raspberry Syrup 4 Fresh Raspberries Perrier Foam Method:In a siphon pour 50 cl of PERRIER...

« Previous Page — Next Page »

BarWars LLC 10791 Paso Fino Drive, Wellington, Florida, USA Tel: (561) 315 7963 Views expressed in Flairbar.com are not necessarily the views and opinions of the CEO, VP or Editor. Flairbar.com is produced in good faith (by Bartender's) as a service to the community of Bartender's Worldwide. All logos and trademarks of Flairbar.com, Flairmation, BarWars LLC, Drinkdub and Flairquipment are copyright. © 1999, © 2000, © 2001, © 2002, © 2003, © 2004, © 2005, © 2006, © 2007, © 2008, © 2009, © 2010, © 2011, © 2012, © 2013, © 2014, © 2015, © 2016 BarWars LLC.