Legends XII: The Super Bowl of U.S. Flair Competitions

One of the best things you can do to support the flair bartending scene as a fan is to attend a flair bartending competition. This week we hopped a jet plane to Las Vegas to attend the largest U.S. flair bartending competition called Legends of Bartending. This year was its 12th year and has been described as the Super Bowl of flair bartending competitions. Therefore, we knew we’d be witnessing some of the best flair bartenders in the world competing for a $10,000 first place prize and bragging rights.

Sunday Night: Competitor Registration
The first night at a competition of this type is the beginning of it all. The Sunday night meet and greet is where all competitors (both advanced and professional levels) gather to see each other and finalize their registrations in the competition. Registration is simply the time when competitors sign their liability forms, give the organizers their music and pick up their swag bag (which normally contains a commemorative bottle, tin and bottle opener, a few t-shirts, and any other sponsor gifts).

The evening is normally open to only competitors and their guests. Sponsors are invited and there’s usually a free, open bar for all attendees. At Legends, this is also the time when the FBA announces its year-end awards from the prior year. The FBA’s 2009 awards are voted upon by the membership at large several months before Legends happens. You can see the 2009 winners by visiting the FBA’s Awards page.

LAX Nightclub - LuxorCompetitive Atmosphere
If you’ve never been to a professional flair competition, it’s a lot like a normal sporting event…only it’s held in a bar. Hundreds, sometimes thousands of fans attend. This year Legends XII took place in LAX nightclub inside the Luxor hotel & casino.

After the first night of meet and greet, it’s a full day of qualifying events. Competitors at Legends are expected to pass a Pour Round, a Speed Round and an Exhibition Flair Round. Because Legends is one of the only competitions that requires all three rounds, it is considered one of the most difficult and challenging competitions in existence today.

Spill-Stop Pour Off

Eric Parker competes with Behnam Gerami for the Spill-Stop Pour Off

Pour Round – In this round bartenders pour ten drinks as fast and as accurately as they can. Bartenders are given eight glasses and two tins. Bartenders then pour liquors only (actually they use water in all competitions) into the empty glasses. No ice or mixers are used. Bartenders must pour the proper bottles into the proper glasses with the proper amounts that follow the provided recipes. This round is worth 200 points out of their total qualifying score.

Speed Round – The speed round requires the competitor to make six drinks and open one beer as accurately and quickly as possible. The six drinks are derived from the Master Drink List which is drawn randomly by the competitor. One of the judges then announces those drinks to the competitor and officially calls “Go” to start the clock. Point deductions can happen for spills, missed or wrong ingredients, under-pours and drops or breaks. This round is worth 300 points toward their overall qualifying score.

Eric Parker in his Exhibition Round finals night.

Exhibition Flair Round – Each bartender in all divisions has four minutes to make two drinks. The first drink is made using Working Flair while the second drink showcases Exhibition Flair. Unlike the Speed Round, the competitors know the two drinks they will be making before the competition begins. This allows them to create a full routine (with music). Bartenders are judged on things like Difficulty, Flow of Routine, Creative Flair and Overall Performance. The most valuable of all three rounds, Exhibition Flair is worth 450 points toward the competitor’s overall score.

Tuesday is solely dedicated to finalist rounds. The Advanced Division this year announced five qualifiers: Santiago Gomez, Mike Mills, Ezequiel Abergo, Richard Ramirez and Kevin McCormack. The Pro Division accepted nine qualifiers: Dario Doimo, Danilo Oribe, Gianluigi Bosco, Steven Jarmuz, Behnam Gerami, Riccardo Mastromatteo, Eric Parker, Miyuki Kamimura and Nick Olliney.

These gentlemen (and lady) then competed in another day’s worth of flair to see who would win the ultimate title of Legends XII Champion and $10,000 in prize money. An additional round called Working Flair is added on finals day. This round is worth 300 points and consists of a competitor making 4-5 drinks in three minutes while being judged.

Another unique thing about Legends is the Tandem event. This is where two flair bartenders come together with a routine and are judged similarly to the other rounds. Below is the video of Colin Griffiths and Vladymyr Buryanov of “Team Bar Flies,” who took this year’s Tandem Championship title.

Commentating with Christian Delpech For Thousands of Worldwide Fans

Christian Delpech & Kacy Seitz Commentating for FlairLive TV

Christian & Kacy Commentating on FlairLive TV

The last part of finals day is considered the “big show.” This is where all finalists compete in the Exhibition Flair Round (worth 475 points) on the main stage. Generation Flair was asked to co-host FlairLive TV’s coverage of the main event with Christian Delpech, a well-known legend in this sport. Since this was our se

cond experience with FlairLive TV (first being at Quest 2009), Kacy gladly accepted the challenge once again.

As each competitor took the stage, Christian and Kacy were commentating for fans all over the world (3,500 computers logged on from over 25 different countries)! For the first time, FlairLive TV offered viewers various sponsor commercials and product plugs during the broadcast. The energy was high and the results were anxiously anticipated as each judge reviewed the overall list of finalists to determine who would be crowned Legends XII Champion.

Legends XII Results: 2010 Finalists
Flair bartending competitions like Legends not only offer the prestige and bragging rights of each flair bartender who earns his/her trophy, they also offer some amazing prize money! Below are the final results and their cash prizes won for this event.

1st: Danilo Oribe (Uruguay) – $10,000
2nd: Gianluigi Bosco (Italy) – $2,500
3rd: Dario Doimo (Italy) – $2,000
4th: Miyuki Kamimura (Japan) – $2,000
5th: Nick Olliney (USA) – $1,500
6th: Steve Jarmuz (USA) – $1,500
7th: Eric Parker (USA) – $1,500
8th: Riccardo Mastramatteo (Italy) – $1,500
9th: Behnam Gerami (USA) – $1,000

Attend Your First Competition
If you’re interested in attending a flair competition, check the Flair Bartenders’ Association or the World Flair Association to find a professional competition near you. We’ll be writing a detailed list of upcoming spring/summer competitions next week, so be sure to subscribe to GenF alerts (enter your email address in the Subscription box at the top of this page). Even if you’ve never been to a flair competition before, but you’re curious, give it a try! Everyone is welcome and it’s an opportunity for you to watch the sport as its meant to be seen: LIVE!


An Interview with Hayden “Woody” Wood: On Tour with Guy Fieri

At Generation Flair, we focus primarily on the competitive side of flair bartending. After all, our main goal is to help attract a mainstream network, like ESPN, to this growing sport. However, a new concept has started to emerge that works well for increasing exposure for flair bartending in the U.S. After scoring some free tickets (thanks Jason!) to the Guy Fieri Roadshow at the Midland Theatre, we had the opportunity to sit down with Hayden Wood (a.k.a. “Woody”) after the show to better understand what his flair skills were all about.

What is the Guy Fieri Roadshow?
The Guy Fieri Roadshow recipe is simple. Take an Australian flair bartender, known for his mixology and wine books, add Celebrity Chef Guy Fieri, mix in a DJ with some badass rock and roll vinyl skills and blend. Take this mixture, and bring several thousand people to a boil for an hour and 45 minutes, add a dash of crazy stories, a few tour buses and you’re set up with a 30-day, 22 city cooking tour that’s sweeping the country. Guy Fieri, the star behind “Diners, Drive-ins and Dives,” bills this as “Food, rock n’ roll, and everything they won’t let me do on TV!”

November was the kick-off month for this very alternative idea in cooking demonstrations, backed by the Food Network and all its glory. Woody is the opening act for Fieri and gives the audience a simple and unique flair bartending show while creating several cocktails for a few lucky audience members to enjoy. We watched as he performed simple, but crowd pleasing flair moves such as waterfall pours, behind-the-back flips to a stall and a bottle-tin routine…all while running frantically back and forth across the stage attending to his VIP tables (who were on stage for a pricier ticket than we were allowed). Although this wasn’t our favorite type of flair, it did have a large appeal to those who attended, leaving most with a smile and likely a hangover the next morning.

This is where Woody’s Liquid Kitchen is making enormous headway for flair bartending. By connecting with the masses, he’s effectively giving a great show (albeit not the competitive side) to a wide variety of consumers who may or may not ever go to a bar or a flair bartending competition. He’s out there, promoting flair bartending in a way that a large group of people can connect with. For that, we are truly inspired and grateful for his contribution.

Hayden Woody WoodWho is Hayden Wood?
He insisted we call him Woody, as “Hayden” was only something he was called when in trouble. Our first impression of Woody was someone who was “on” all the time. He was constantly smiling, cracking jokes and interacting with his fans as he signed books and jumped in front of the camera for a photo…a natural entertainer.

Woody is the youngest of three boys and mixed his first drink when he was eight years old…at a New Year’s Eve party on his parents’ Australian farm. That was his first attempt at mixology. Although it was a negative experience to his taste buds, he continued to experiment with the fermentation process and flavors from foods like pumpkin, rice, potatoes, split peas, rhubarb and orange peels. We were interested in what spurred this curiosity at such a young age, and his response was his farm upbringing.

“You know, if you’re raised on a farm, you’re taught to do everything for yourself,” he said. “I read books, I practiced and eventually a 50-gallon drum and a cheese cloth produced a fairly decent 190 proof alcohol that could be mixed with gin, Southern Comfort and Orange Soda Stream.”

By the time he was 15, this concoction became known as his own private label called the “Eagle Rock Experience,” which he sold at parties for a nice profit. Shortly thereafter, New Zealand’s king of cocktail parties was born.

Finding Flair
About 20 years ago, Woody met Beagle Rogers, head bartender & manager of Rumors in London, the sister club to Studio 54. Rogers moved to Australia in the late ‘80s to recover from a “certain” addiction and opened a place called the Iron Pot Cafe. Woody told us he was inspired by Rogers’ flair skills, and constantly asked him for a job so he could learn. With Woody only being 16, Rogers brushed him off several times.

“I was inspired by him, after all he was an amazing flair bartender,” he said. “It was mostly one bottle, but it was tongs, ice, bouncing things off the walls, you know…this was like ’89. And he was taught by the Greeks to do entertainment bartending. He had true heritage sort of flair. Without a doubt, I thought it was an exciting thought to become someone like that.”

Woody was persistent in his quest to get closer to Rogers.

“I bought him cheese, and biscuits, and all kinds of things for about six months trying to gain his approval,” Woody said. “I guess he got sick of me asking, because finally he gave me an ultimatum: ‘If you can find three things wrong behind this bar you can have a job…’ I found four things wrong,” Woody said. Rogers responded with, “Alright smart ass, see ya later!” 

Rogers promptly walked out of the bar at that moment, and left the naive 16 year-old to run a high end cocktail bar for the night. Woody told us it wasn’t much fun. He had no idea how to make anything people were requesting. After all, the place had been written about in Time magazine only six months before so they weren’t your normal Jack & Coke requests.

“That first night was awful, but he kept me on for another 3-4 months, without pay,” Woody said. “I learned a lot.”

Bartending to Travel
A few years later, Woody left Australia for Europe to gain experience in any bar that would hire him. His first stop was the UK to work in the London/Manchester area. Then he landed a job in Turkey and continued working there for awhile.

“I taught a lot of the flair to myself, but after Europe and middle east, I met up with a guy in Manchester,” he said. “I lived in a 13-room flat with a bar downstairs and we all lived upstairs. You never left the building. It was absolute chaos, but that’s where I learned American style flair bartending.”

One day he found himself on a refugee boat from Odessa to Israel. He then decided to work in Israel for a year to save some money. Since that wasn’t enough traveling for Woody’s tastes, he quickly found himself using his engineering background to build hot houses in Egypt and all the way to Sudan.

“There’s only so much city you can take before you realize you need a complete contrast,” he said. “I wanted to know how the rest of the world lived.”

Woody continued to fascinate us as we talked through the rest of the evening. We asked him if it was really hard to be on tour since he’s away from his wife and 2-year old son. He responded quite passionately with a statement we think all of us should take to heart.

“Of course I miss my family, but being on tour is easy. On tour, you’re treated like a demigod. There is nothing hard about this. You lie down in a bus and you go to sleep, or you watch a movie, or you eat food or you drink water. If you’re in this capacity you’re one of the top 1% wealthy people in the world. If you are in a slum, and you do not have any money and you can’t find food…you have something to complain about. So I find people who complain about things particularly hard to deal with,” he said.

We asked Woody what his goal was for Liquid Kitchen and the Guy Fieri Roadshow. He responded, “You go on this kind of journey for a number of reasons…for some people, it’s for the money, but mostly it’s for the exposure.”

We couldn’t agree more. This tour will be able to give Woody the exposure in the U.S. he’s been desiring. From a business standpoint, he’ll be able to create a passive income stream that will hopefully continue long after his tour has ended.

Most bartenders have to go to work in order to earn money. Woody can earn money in his sleep by selling books and tickets online. It’s all about diversification. Guy Fieri is no different – most chefs start and own a restaurant or two. But with this business model, Fieri is creating a branded empire of book sales, a TV series on the Food Network, ticket sales and his new, custom-designed kitchen utensils. The list is endless, but it all centers around his passion for cooking and food.

“The popular chefs now are coming into our homes on these TV shows…I’m trying to do the same in the bartender role,” Woody said.

“It’s a means to project a form of entertainment for something I’m particularly passionate about. It’s the same message as Guy has…we both agree that in America, people have lost their sense of cooking…the function of the kitchen. When convenience food came around, along with the microwave, cooking became boring and unnatural.”

Woody’s World Today
Although he’s a household name in Australia, known for his mixology books and teaching people how to mix their own drinks and distill their own liqueur, Woody has a unique situation. “I’ve alienated myself from the traditional bar scene. I’m more passionate about teaching people to mix drinks in their own kitchen…that’s more rewarding for me,” he said.

And he’s true to his passion, with eight books available for sale, Woody continues to polish his skills as an author, mixology educator and overall entertainer. His hard work is starting to pay off. One of his books claims to be the largest selling mixed drinks/wine book in Australia with eight reprints to its name. But Woody is still humble about his growing success.

“We’re just under 100,000 units, and it’s great…but that’s six years of printing books and working to sell them, while Guy Fieri did 400,000 on his first print,” he said. “But it’s my personal achievement and I’m proud of what we’ve accomplished so far.”

If you’re in need of a good holiday or birthday gift, you can’t go wrong with one of these beautiful books. They’re functional with recipes and how-to’s, but they’re beautifully designed as well, so they work great as coffee table books. Woody says he has his wife, Esmeralda Wood, to thank for that. She’s the photographer and graphic designer behind his brand.

“Behind Three Feet of Bar”
“Woody’s Liquid Kitchen”
“Good Wine, Bad Language, Great Vineyards: Wine Characters of Australia”
“Good Wine, Bad Language, Great Vineyards: Wine Characters of New Zealand”
“The Liquid Kitchen: Groovy Drinks”
“The Liquid Kitchen: Party Drinks”
“Beer Nuts: Beer Characters of Australia”
“Cafe Republic of Australia: Sights, Stories and Flavours of Cafe Culture”

What’s Next?
After the July sale of his 12-year old consulting company, Mondo Bartenders, Woody has a new outlook on his career. And, true to his entertainer personality, he mentioned he’ll begin filming a new series (only available in Australia) this February.

“We have a TV series starting to film in February called “Put Me Behind Bars,” the beverage version of ‘Hell’s Kitchen’…covering coffee, tea, wine, beer, cocktails, front of house service, bar design, etc. It’s all fairly intense and planning to be a fun show. I’ll be the Nazi at the end, calling the shots for bar owners,” he said.

We wish Woody good luck, and look forward to seeing more of this up and coming flair bartender, author and all around nice guy.

Meeting Oscar Perez: FlairLive TV’s Entrepreneur

oscarperezAn opportunity came for us to meet with Oscar while in Las Vegas last month. We met at Kahunaville in the Treasure Island hotel. While waiting, we were greeted by Vladymyr Buryanov, another legend in our sport. What amazes us time and again is the humble and grateful attitude we are constantly presented with from the flair guys. I was drinking my hazelnut latte as Vlad approached and asked if I’d like a shot of irish cream to get rid of the Carnival Court hangover I’d been experiencing from the night before. Needless to say, his kindness worked rather well. And, just in time…

Oscar arrived shortly thereafter, and was greeted by everyone behind the bar. An average-height guy with dark black hair, Oscar was dressed in a fitted black t-shirt and jeans. He carried a satchel that could only be recognized as a video camera case. So, I assumed he would be taking some footage of the Kahunaville competition later that evening. As Dan and I shook hands with him, the thing I noticed most, though, was his warm smile. I could tell this was a genuinely nice guy, just wanting to talk about one of his biggest passions in the world…flair bartending.

After finding a quiet spot in the Kahunaville restaurant, we sat down with Oscar to learn more about his latest venture. Our conversation began by me asking Oscar to describe a little bit about his background and career. This accomplished, Uruguayan flair bartender began learning at the early age of 18. Although his career began in South America, he has traveled to more than 20 countries competing and teaching flair bartending to hundreds of people. The list of competitions was extensive, and the passion behind his love for flair was indescribable. You could see the love of the sport in his eyes as he went back into time to relive each year’s worth of competitions attended, places traveled and trophies earned.

Now semi-retired, Oscar continues his love for flair through FlairLive TV, a new website that’s mission is to bring flair bartending to the comfort of your own home via live streaming internet broadcasts of flair competitions, industry interviews and behind-the-scenes interviews with competitive flair bartenders. Did we mention it’s completely free?

The idea for FlairLive TV came to Oscar from running a former website he and Pablo Fernandez created to promote flair in Latin America. LatinBar.net was mainly a message board, but also offered live chat and competition results for a wide audience in Spanish. They continued to grow the site over the next several years, but with travel commitments and living in different countries, it became difficult to keep up regular communication on the business. In 2005 the website was officially turned off, but the idea continued to morph into a bigger idea for Oscar.

After several months of contemplation, Oscar knew he needed more help. He approached Rodrigo Delpech, a dear friend and fellow competitor. They continued to toss the idea around and realized they were in need of a third party who could bring more investment capital and a different perspective to the mix. That person was Rodrigo’s older brother, Christian Delpech. Oscar knew it may be a stretch for the well-known flair icon to support the new idea due to his hectic travel schedule and other business commitments, but Christian was immediately on board after learning more about the new concept.

Since then, the team went to work, creating a site with full-fledged graphics and a professional look. In its first month online, FlairLive TV received 500,000 hits. “Most of our original traffic was from producing a special program of the Legends competition from LAX this year in Vegas,” Oscar said.

The site continues to draw attention from major labels and sponsors with its high quality videos, intense competition coverage and exclusive interviews. But Oscar, Rodrigo and Christian remain firm in their original goal of developing the site for a year before accepting any major sponsorship deals. Garnering a loyal following is the biggest priority he said. That’s why the site is free to anyone who would like to watch and learn more about this up and coming sport.

“But you know, if ESPN or another network wants to approach us with an offer to buy, hey we’re all for that,” he said excitedly.

We don’t blame him, after all, that’s everyone’s goal who’s involved with flair. Exposure to more people, more often is what is really needed to boost the sport into the mainstream.

Oscar agreed, “We stay focused on keeping the site growing with new features, content and marketing so that more people all over the world can experience and become fans of the sport.”

Some unique marketing techniques they’ve accomplished include two iPhone apps, a heavy Facebook following and a dedicated Twitter feed. Oscar informed us that other new ideas are on the horizon, and they continue to look for people interested in commentating and becoming reporters for the site in various countries.

“Sometimes when you think of an idea, it doesn’t always come out the way you imagine it will the first time around,” he said. “I think Latinbar.net was that for me…and this second time around with FlairLive TV is exactly what I’ve wanted thanks to the help and teamwork that goes into the site from Christian, Rodrigo and our team of 15 people behind the scenes.”

With millions of new hits this year and from more than 23 different countries, we see nothing but great things coming from this new flair site. As we finish this post, we’re at a friend’s house watching the Firestarter Challenge live from Kahunaville in Las Vegas. We love being able to sit in our living room and cheer for our favorite bartender as they compete for $12,000 in cash. So, get your next group together, throw a flair party and put the following dates on your calendar…we’ll see you online!

Upcoming Events to Watch on FlairLive TV
Firestarter Challenge from Las Vegas: Recorded event posted now
US Flair Open at Carnival Court: Nov. 9-12 – special to be posted in December
Quest for the Best in Orlando: Nov. 15-18 – LIVE coverage

What in the World is Flair Bartending?

What does your husband do?

This is a common question I’m constantly presented with. I normally respond with: “He’s a competitive flair bartender.”

The person asking usually offers a strange smile, a furrowed brow and even a tilted head. My good friend, Amanda Ashcraft, another flair enthusiast said, “When people ask me, I usually say something like: It’s when they “flip the bottles” while they make your drink (accompanied by a fast up and down hand motion to illustrate for the person visually).”

Both of us agree on what usually happens next: The person will say…”Ohhhhh, like that movie, Cocktail!

We then force a smile, because in the world of flair, this is like a bad joke that people keep telling over and over. You’ll understand why after reading this article.

According to Wikipedia, “flair bartending” is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways. Used occasionally in cocktail bars, the action requires skills commonly associated with jugglers.

Flair is a visual activity…you don’t really get it until you watch it. We’ve included plenty of videos and photographic references on the site, but while you’re here reading this article, it’s easier to break this topic up into three parts:

1) Flair is a sport

2) Flair is Entertainment

3) Flair Creates Efficient Bartenders

Flair is a Sport
Believe it or not, but thousands of bartenders all over the world take part in professionally judged competitions where thousands of dollars in prize money is awarded to winners. Some of the main organizing bodies for this sport are the Flair Bartending Association (FBA), the World Flair Association and the Independent Flair League (IFL).

Amanda told me about her first experience going to a competition. “I was with my cousin Cara, who was a bartender in Orlando at the time and knew of this competition in Las Vegas she wanted me to attend with her,” she said. “As soon as I walked into the Rio to this event called “Legends of Bartending” in 2007, I caught the enthusiasm and immediately wanted to start helping with the event so I could be more involved.”

And, she did just that. Amanda has helped the FBA by putting together gift bags, organizing the competitor registration process and assisting with all the little details at each event. Amanda is now Executive Assistant to both Ken Hall, President of High Spirits Enterprises and Jim Allison, FBA President and CEO.

My husband, Dan Seitz, introduced me to my first competition called “Nations” in 2006. It was held in Las Vegas, and after those three days, I was amazed at what I saw! Hundreds of bartenders from places like Argentina, Uruguay, Italy, Austria, UK, Canada, and Japan are all competing for prize money, trophies and bragging rights.

The energy at the event was intense. Professional photographers and videographers were documenting every move as the competitors flipped, mixed and poured their way through each qualifying round. The highly skilled judges (most of them former competitors) took notes and tallied the scores for those who made finals. This is the small few (around 8 or 9 competitors) who go on to compete for the real prize money. This particular event offered over $20,000 in cash & prizes to those who went on to the finals round!

The finals stage…wow. It could’ve been on ESPN with all the sponsor banners, high-end theatre lighting and 8-person judging panel down front. Similar to Amanda’s experience, I also wanted to get involved. At first I thought it might be through garnering more sponsors due to my marketing background. However, I decided my time would be best spent educating people, like yourself, about this amazing sport.

Flair is Entertainment
Earlier this year, Dan & I were in Louisville, KY for the 3rd Annual MyBar Flair Showcase. Once at the airport, we learned a few of our flair friends were flying in just behind us, so we decided to wait for them so we could all share a cab to the hotel. As each bartender arrived, the Flaircos started coming out of the bottle bags and a large corner of the airport became the stage. Dan, Joe Dormani and Nick Olliney became temporary entertainment for anyone wanting to watch. They were in their own world, smiling and laughing with each other as they juggled, tossed and flipped the indestructible practice bottles.

A small crowd soon gathered, and people began offering smiles and cheers as they continued to walk by. This is a small example of the entertainment power of what flair can do for a venue…even an airport. It was yet another confirmation for me that this sport needed to be out there MORE than it had been in the past.

Some of the most popular bars in the world are tourist destinations because they offer a complete staff of full-time flair bartenders (link to each):

Carnival Court – Las Vegas, NV
Kahunaville – Inside Treasure Island, Las Vegas, NV
Salty Dog Saloon – Springfield and Worcester, MA
Roadhouse – London, UK
Cohibar – Munich, Germany
Kahunaville Kalahari Resorts – Sandusky, OH and Wisconsin Dells, WI
Maloney’s – Southport, UK
Aura Ultra Lounge – Reno, NV
Luxy Nightclub – Tapei, Taiwan
LAB – Montreal, Quebec
Glacier – Omaha, NE
MyBar – New Albany, IN

If you’ve been to another flair bar, not listed here, let us know in the comments section!

Flair Creates Efficient Bartenders
What does “efficient” mean in regards to a bartender? In simple terms it means they make drinks faster and waste less inventory (i.e. spill less alcohol while pouring drinks).

I spoke with Mike McLean, Flairco’s Director of Sales and Marketing, about this theory of comparing flair bartenders to regular bartenders, and his response summarizes it best:

“Flair bartenders specifically train and practice in their free time to improve their efficiencies and accuracy for the skills they use on the job. By going above and beyond their fellow bartenders, flair bartenders learn how to accurately pour, multitask and, of course, provide entertainment to guests. As a result flair bartenders will consistently outsell their co-workers while maintaining a higher level of efficiency.”

Furthermore, the flair bartenders who compete on a regular basis are more adept at these efficiencies simply because they are regularly judged on categories like pouring, accuracy and speed. These skills obviously spill over (no pun intended) to their regular jobs.

As you can see, flair is many things to many people. So whether you’re interested in the sport, the entertainment or efficiency aspect of flair, there’s plenty of room for you to jump in and get involved.

I’d like to end this post with one of my favorite flair videos:


Our Mantra: Advocating Flair Bartending to the Masses

Who This Blog is For
Flair Fans, Media, Family & Friends – You’re here to learn more about flair from a safe distance. Maybe you just went to your first competition or heard about this “flair thing” from a friend. We want flair to be the next up and coming sport featured on all major networks. We’re already world-wide! So…ESPN, Food Network & Travel Channel: Give us a call if you’d like a full-time show that features the most exciting, entertaining and competitive bartenders in the world!

Bartenders – those who flair and those who are interested in learning and/or competing. These are our stars. Who’s your favorite flair bartender?!

Bar / Restaurant Owners
– Owners & managers interested in lowering alcohol loss, training staff to be more efficient and adding entertainment to improve revenue.