Skip to main content

Update: why I don't like flair bartending...

So I don't like flair bartenders, because nobody is talking about "a flair bartender" - the press as facebook, youtube, twitter talks about bar talents, barmen, bartenders.
And if it comes to one of the best barman talents, I definitely expect something else, than a flair monkey! I don't know this guy, but I guess, that he will be not able to tell me rum styles, the sub areas of cognac, the differences of whisk[e]ys (or why I do write it like that), or how long you should shake a cocktail and which is the target temperature of a proper drink!

While I do understand the effort and the massive training behind performing as a flairbartender, I am also questioning - what does this has to do with "serious" bartending? [ok - besides of the fact, that they are joggling with bottles and shakers... we might come up, with a completely new style of bartending, if pornstars are using bottles and muddlers, to do their "craft" - we can call it then: hardcore or xxx bartending].

It was equally disturbing, as they included flair bartending in the Monin mixology competition a few weeks back - lets reflect: the drinks where as poor, that they could have come from flair bartenders... overall it is in my eyes the wrong direction - the wrong message, which you are giving to consumers and guests, as well as growing bartenders.

Personally I want to see as many flair bartenders as bartending clowns [or hardcore bartenders]: none.


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

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re