Message 1842 of 22774 in Behind the Bar

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> Welcome, and thanks for introducing yourself so well.
> 
> Like Jam, I also find the catching on the back of the hand trick 
> less-than-impressive. Not least because it is always a 'stop' in 
> working flair and hence slows things down compared to many of the 
> other motions. But it's another thing to have in your box of tricks.
> 
> > Pourers - I only spin and throw bottles in my bar that have no 
> > pourers (or spouts on) - I'm asuming everyone else has some sort of 
> > 
> > spout that does not let the fluid come out - or has a seriously quick 
> > 
> > spin - can someone help?!?!?
> 
> I started with that misconception also. Nope, any pourers with stops 
> are more likely to work against you than not. Don't go there.
> 
> BUT having pourers of some description is virtually required, they 
> don't stop a flow if the physics are wrong, but they do contain most 
> splashes and will choke 80% of what would otherwise go flying in the 
> intermediate moves.
> 
> Against expectations, almost all good flair IS, as JAM noted, done 
> with mostly-empty bottles. If you're setting up for a real 
> flair-focused evening, it's not uncommon to 'cheat' and load the rack 
> with almost-empty bottles, replacing them with more almost-empty 
> bottles as needed. Pay no attention to the bar-back behind the 
> curtain.
> 
> There are a few dozen throws that can be done with full-ish 
> bottles. They do look good, but two main problems with these is that 
> 
> - there's more liquor at stake (sh*t happens) and 
> - they are damn heavy and can put your shoulder out over the course 
> of an evening.
> 
> Very quick spins, keeping a high centre of gravity, can get you by if 
> the bottle is about 1/3 full, but the risk is high.
> 
> > Two - I keep seing bartenders do a trick with a matchbook that one of 
> > 
> > you may be able to decipher.  They get a matchbook and they seem to 
> > 
> > throw it across the bar and it either lights a match on impact with 
> > 
> > the bar or its lit and doesn't go out whilst being thrown
> 
> I'd imagine it is lit during the flick - the match flare would 
> sustain it fine during flight. 
> Step one is to be able to light from a matchbook one-handed without 
> removing the match. That (IMO) is slightly cooler and more useful 
> than sending it across the room. I don't think I want a flaming 
> missile coming my direction.
> I do it with my thumb, the trick is to get your thumb back out of the 
> way before the flare fuses to your skin!!!
> 
> There are a few websites out there that may take you a little 
> further, but describing the grips etc in words doesn't work so well. 
> You need videos or up-front observation. Keep searching a little, 
> start with the Webtenders links page.
> 
> cheers, .dan.


Well, I hate to disagree with Jam and Dan, but in reality there is a lot more 
than can be done with working flair than most bartenders know about.  
Typically, working flair can best be described as quick simple movements that 
are reasonable easy to execute and do not slow the speed of service.  Granted, 
there are not as many moves that can be done without spilling in working flair 
vs exhibition flair, but that gap is continuously growing smaller and smaller.

The trick with good working flair is to use anything behind your bar.  If you 
start with the least valuable items at your fingertips and work up the risk 
scale, you can amaze your guests without even touching a bottle of alcohol.  
If you start with ice, garnishes and straws, no one will really care if you 
drop one or two of those.  The next step uses the stainless steel tins, ice 
scoop, glassware, etc and while it has a bit more risk, dropping a $2 tin is 
still better than a $20 bottle of liquor.  Last but not least is the actual 
bottles themselves, both liquor and juices.  There are some crazy working 
flair moves being used right now that nobody thought was possible even 2 years 
ago.  Most of these moves have the bottle flying "flat" (not spinning) through 
the air to keep whatever quantity of liquid there is inside the bottle.  My 
favourite is the inverted shadow pass to a pour where a full bottle is thrown 
upside down behind your head to a catch and pour in the opposite hand.  Not 
exactly a move you want to start out and learn, but it is one that is used by 
many bartenders each day on their shift.  The main focus of working flair 
should be to incorporate moves into the drink making process.

As with all flair moves, you need to practice, practice, practice, just not 
while you are behind the bar working.  If you would like to see some of the 
extreme examples of working flair, I suggest a trip to Las Vegas to see some 
of the best in action at Carnival Court (Harrah's), Kahunaville (Treasure 
Island), Shadow Lounge (Caesar's) and Bikins (Rio).  Hope that helps.


Mike McLean
Flairco.com