Flair is a style of bartending that has existed for at least 150 years. Fabled American bartending legend Jerry "the professor" Thomas performed Flair in the mid 1800s, whenever he made his famous Blue Blazer, pouring flaming scotch and water from mug to mug in a long, fiery stream
Any bartender who has ever put two or more bottles in one hand uses Flair. Flair is simply efficiency of movement with a little style. Technically speaking, Flair is the act of flipping, spinning, throwing, balancing, catching bottles, drinks, and various bar tools while in the process of making cocktails. Flair involves highly technical pours and cuts that ensure accuracy and no spillage while performing various tricks and moves.
Speed Bartending- a form of Flair in that the fastest, most efficient way to make drinks involves multi-bottle pours, inverted catches and grabs, stylish and even behind the back throws and catches from time to time.
Definition courtesy of the F.B.A. (Flair Bartenders Association)
Today there are inumerous flair competitions arround the globe, and various famous flair bartenders like the brothers Christian and Rodrigo Delpech, Tom Dyer, Marco Canova, Danilo Oribe,Nicholas saint jean and many others. These bartenders can be found in the most famous bars and clubs arround the world, las vegas, London, Dubai,etc.
To find more about the flair world i reccomend a visit at some web sites like:
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