A bartender serves alcoholic and non-alcoholic beverages behind a bar. Bartending involves properly mixing drinks, maintaining the atmosphere of the bar, and providing good customer service. The art of flair bartending involves stylishly mixing and manipulating bar tools and ingredients. Good flair requires practice, discipline, and entertaining guests without compromising drink quality or slowing service.

2.  A bartender (flairbrasil, barman,
bartender, barkeeper, barmaid,
mixologist or tapster, among
other names) serves beverages
behind a bar in a bar, pub, tavern
or similar establishment. This
usually includes alcoholic
beverages of some kind, such as
beer, both draft and bottled, wine
and/or cocktails, as well as soft
drinks or other non-alcoholic
beverages. He/She "tends the bar".
A bartender may own the bar they
tend or be simply an employee.
Barkeeper carries a stronger
connotation of being the purveyor,
i.e. owner.

3. HISTORY
 The first organized, published attempt
in the industry to define flair came from
TGIF in the early 1970’s. since that
time, a number of variation to the
definition have emerged. Here are the
most accepted global definition of flair,
compiled after an online survey of flair
bartenders taken in November of 1999

4.  PRE 1997 – generic term indicating a
stylish way with bartending can
encompass everything from joke telling, to
magic, to bottle flipping, to fire eating to
the way a bartender dresses, walks, talk
and acts.
 POST 1997 – the specific art form and
sport involving the stylish act of mixing
cocktail and drinks by flipping, spinning,
throwing, catching, balancing, stacking,
pouring, shaking or otherwise
manipulating bar products and tools

5.  WORKING FLAIR – flair that can be
performed without any specific
preparation on a normal shift without
slowing service or sales or comprising
the drink quality.
 EXHIBITION FLAIR - flair that is
performed for entertainment or
competition purpose and involves
preparation, choreography or other
forms of preparation and generally
involve less than 4 oz of liquid in
bottle.

6. WORLD TOP BARTENDER
 CHRISTIAN DELPECH
 RODRIGO DELPECH
 TOM DYER
 LEVENT YILMAZ
 NICOLAS ST. JEAN

7.  In establishments where cocktails
are served, bartenders are expected
to be able to properly mix hundreds
to thousands of different drinks.
 Bartenders also usually serve as the
public image of the bar they tend,
contributing to as well as reflecting
the atmosphere of the bar. In some
establishments focused strictly on
the food, this can mean the
bartender is all but invisible. On the
other extreme, some establishments
make the bartender part of the
entertainment,

8.  expected perhaps to engage in flair
bartending or other forms of
entertainment, such as those exemplified
in the films Cocktail and Coyote Ugly.
Some bars might be known for bartenders
who serve the drinks and otherwise leave
a patron alone, while others want their
bartenders to be good listeners and offer
counseling (or a "shoulder to cry on") as
required. Good bartenders help provide a
steady clientele by remembering the
favored drinks of regulars

9.  Bartending is no easy task.
You got to be professional
when it comes to alcoholic
mixology. It is one of the in
demand jobs in restaurants,
bars and cruise liners. But
what is bartending without the
amazing flying bottles
presentation?
 Weep and wait no more!
Learning how to flairtend would
be just a click away.

10.  I would like to remind all flair
aspirants that flairtending is a
dangerous thing. Like skateboarding,
you've got to face the dangers. And
like jugglers, flairtenders grab
everything they have in hand. You've
got to be really serious and
determined. These are just two of
what it takes to be a professional
flairtender.

11. BAR

12. PARTS OF BAR
 FRONT BAR – the counter area where
guests order their drinks.
 BACK BAR - are the bottles of liquors &
liqueurs are displayed.
 UNDER BAR – heart of the entire bar
operation.

13. TYPES OF BAR
PERMANENT BAR
SERVICE BAR
PORTABLE BAR

14. BAR TOOLS & EQUIPMENT
 Jigger bar caddy blender
 Pourer salt & lime coaster
 Shaker muddle
 Bar spoon ice tong
 Ice shovel beer warmer
 Bottle opener wine pourer
 Corks opener store & pour
 Corks screw ice bucket
 Bar chopping bar knife
 Lime squeezer bar tray

15. 7 classified spirits
 Gin – made from grain
 Vodka – potatoes
 Tequila – sap of maguey plant
 Rum – sugar cane
 Brandy – ripe grapes
 Whisky (ey) – grain
 Liquors - infusion fruits

16. Drinks of the world
 Cuba – rum for liquor & mojito for cocktail
 Brazil – cachaqa for liquor, caipirinha for cocktail.
 France – wine & pastis liqueur
 Korea – soju
 Philippines – lambanog
 Vienna – coffee
 Mexico – tequila, margarita
 Canada – beer
 China – tea
 Scotland – whisky
 Spain – brandy
 Russia – vodka
 Japan – sake
 England – gin
 Singapore – singapore sling

17. 7 top International cocktails
 Martini
 Margarita
 Mojito
 Cosmopolitan
 Pinacolada
 Daiquiri
 Long island tea

18. 7 methods of mixing
 Stirring
 Building
 Shaking
 Blending
 Floating
 Layering
 Flaming

19. Flairing
The act of making drinks
beyond the normal way

20. Ten commandments of flair
 Know the basic before flairing
 Pray before you flair
 Flair before you pour
 Be humble, friendly & polite
 Avoid flair moves piracy
 Promote originality
 Constant and systematic practice makes perfect
 Flair for your guests, not for your self
 Don’t keep your guests waiting because you are flairing
 Ask when you do not know or if you are not sure

21. Flair values
 Be humble
 Discipline
 A perfect show doesn’t mean you
have no drops or mistakes, its how
you entertain the audience, its how
confident you are on stage and how
you manage your mistakes

22. Flair start – up stretching
 Arm – circular movement & punching
 Body – twisting & bending
 Hands – wiggle & close open
 Legs – jumping, jogging & squatting
 Head – side ways turning, up & down
looking

23. Categories of flair
Student
Professional
Tandem

24. Types of flair
Working flair
Exhibition flair
Instructional flair

25. Application of flair
Work
Competition
Demos & presentation
Training
Shows & events

26. Level of flair / mixing approach
Basic
Intermediate
Extreme / advance

27. Flair moves & terminologies
Basic
 Flip drop
 Spin bump
 Rotate water falls
 Stall snake arm
 Tap side way
 Boomerang behind pass
 Roll
 Shadow pass

28. Intermediate
 Shoot
 Snatch
 Switch
 Hang / float
 Split
 Shuffle
 Flip & cut

29. Extreme / advance
 Juggle
 Staggered
 Figure 8
 Combo

30. Pouring techniques & consideration
 Pouring styles
 Classic
 40 degrees
 Slide
 Artistic
 Multi – pour
 Types of pouring cuts
 Normal
 Aggressive
 Choking
 Aerial lock
 Pourer lock

31. Cocktail
 Came from a French man who cheered
“vive le coq’s tail”. When he saw the bottle
lined up in the bar of the tavern he was
dining in decorated with tail feathers of a
cock
 A drinks that contain alcohol.

32. Component of a cocktail
 Base – it consist of a single spirituous
liquor.
 Modifier – the based liquor must be
mixed with the modifier. Include
liqueur, bitter, syrup, juice, milk,
cream, water, soda, tonin, ginger ale
& etc

33.  Special agent – the cocktail is made
appealing to smell and sight by the
additive of special flavor and coloring
agent. They should be used in
dashes & drops such as grenadine,
egg, almond extract
 Garniture – to make it more attractive
& enhance the drinks.

34. 7 garnish preparation
 In the drinks
 On the rim
 Squeezed & drop
 Muddling
 Sprinkle
 Combination twisting

35. Orange / lime / lemon / pineapple
Slice
Wheel
Peel
Twist
sphere

36. How to create your own drinks
 What kind of drink do you want to make?
 Is your liquor a premium brand or in good
quality?
 Is your juice freshly squeezed?
 Is your bar tools & equipment complete?
 Is the ingredients proportion?
 Is your ice compatible with your drinks?
 How are you going to mix it?

37.  Which glass do you want it
presented?
 Is the color captivating?
 Is the aroma remarkable?
 Is the garnish simple, elegant &
compatible with the ingredients?
 Is the name relevant to the drinks or
theme?
 Is the price marketable and
reasonable?