Skip to main content

Is flairing a relict from the 20th century?

I was never a flair bartender. I was always more dedicated to service, to quality and to entertain the guests with humor and edutainment - not with cheesy bottle tricks.

The only thing, what I did, which can be remotely seen as part of flairing, was work-flair. This is the technique to incorporate flairing into your work routine - however without slowing down and without sacrificing quality.
Because lets face it - modern exhibition flair, might look good, but the drink you will get, are forgettable at best [and yes there might be some exceptions, which I never encountered].

But does flairing bring the bar forward?

A big no! Great flairing has something to do with 100% dedication - for hand-eye coordination, timing... but the issue is, that it doesn't have anything to do with great service- and it has nothing to do with a great product. A good circus artist could become an incredible flair bartender... but does that makes sense?

If it comes to mixology, maybe a good chef can become a good "mixologist" [which is still far away of a good bartender and host] - but he won't become it instantly. He still has to learn more about the craft - has to educate himself... A circus entertainer however could almost instantly win a flair bartending competition - this is odd.

There were some reports of a 13 year old, who did world class flairing - lets face you can even train a monkey to be able to juggle.

But the most awkward thing is the [often arrogant] behavior and poor showmanship flair bartenders are displaying [a monkey is definitely cuter and more charming than most of these hairless juggle monkeys]; I often just feel sick of this.

The verdict is, that the international bar scene would do itself a big favor to get rid of the exhibition flair. The bar can only evolve itself as culinary art form, if the audience and especially the press are not acknowledging the awkward dislocations of amateur entertainers.
There will be definitely exceptions - and you can't forbid this, can you? But overall we should avoid to promote this topic.

'Cause juggling monkeys are more entertaining [and while you are watching them, you won't need to wait longer for your drinks]...





Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight a…