Tag Archive for "how to" - Flairbar.com - page 7

WHAT MAKES A FLAIRBAR WORK? (Part 3)

Good question… in the last two months we took a closer look at how some establishments have accomplished this. A recipe for success that we are now sharing with you. Lets...
Martini Madness By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

SUSHI MARTINI 1 oz Greygoose Vodka 1/4 oz Noilly Prat 1/2 oz of ginger juice (from the can) I find those cans at the Chinese grocery, it’s pink ginger in a...
MASTERCLASS – ROB HUSTED

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WHAT MAKES A FLAIRBAR WORK? (Part 2)

Good question… and last month we started to take a closer look at how some succesful Flairbars have accomplished this. A recipe for success that we are now sharing with you....
Tropical Treats By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

STRAWBERRY FIELD FOR EVER 1oz Bacardi Razz 1/4oz Monin Starwberry Syrup 2 Fresh Strawberries 1/4oz of fresh lemon juice Method: In a tin with ice combine 1oz Bacardi Razz, 1/4oz Monin...
MASTERCLASS – BEHNAM GERAMI

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WHAT MAKES A FLAIRBAR WORK? (Part 1)

Sounds easy enough… Open a Flairbar with some great Flair bartenders and the money should start rolling in. Right… If only it was that simple! There is more to a successful...
Devilish Desert Delights By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

L’AMIRAL -1 oz Grey Goose La Poire -3/4oz Funkin Chocolate Puree -Half of a canned Pear Method: In a mixing tin with ice combine 1 oz Grey Goose La Poire. Shake...
MASTERCLASS – RANDY REYES

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Flavorful Finds By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

VODKA ROUGE 1 oz Grey Goose Vodka 1/2 oz Monin Raspberry syrup 1 dash of Chardonnay vinegar Method: In a mixing glass, crush, 4 fresh raspberries and 2 slices of fresh...

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