Egg White Cocktails – by Kris Bahamondes

CHICAGO RAMOS FIZZ 1 oz. Tanduay Silver 1 oz. Tawny Port .75 oz. fresh lemon juice 1 oz. Finest Call Bar Syrup 1-2 egg whites Top with soda water to create...

Flairing Freddy – USBG World Cocktail Championship 2014

Luscious Libations – by Kris Bahamondes

KIWI 75 -1 oz. Fresh Muddled Kiwi 1.5 oz Beefeater Gin -.75 oz. fresh lemon juice -.75 oz. Finest Call Bar Syrup Top with sparkling wine The Kiwi 75 is a...

A New Trend in Competitions

  A new trend in competitions… I’m starting to see a new direction some Flair bartending competitions are starting to take in 2014. With the resurgence of Flair it seems to...

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...

Contemporary Classics – by Kris Bahamondes USBG Palm Beach

SMOKING CUP OF JOE -2 oz. Corsair quinoa whiskey -1 oz of Unrefined grade-B maple syrup -5 dashes coffee bitters It all goes back to the classic. A real old fashioned...

“Mixologist or Flair Bartender?” – Chris Cardone Interviewed

From starting out picking up a Flairco bottle after watching the movie “Cocktail” to not knowing where it may take him to competing against the same people he first learned from...

Crafting Service

Crafting service… I think we all agree whether you are entertaining your guests with Flair or crafting an amazing cocktail with love, everything still comes down to service. You could do...