Has the art of flairing had its day?
The bar industry has witnessed some undeniably forward-thinking innovation this year, but does that mean the age-old art of flairing is dying out, or is it still a valued part of cocktail culture?
Are people getting bored of flair bartending?Opinons on whether flairing is on the decline or on the cusp of a comeback differ vastly throughout the drinks community.
While some argue that “flair tending” is nothing more than a glorified version of juggling, others insist the skill goes far beyond throwing bottles into the air, but an art craft reflected in every detail of a bartender’s movement from the way he or she shakes a cocktail to the way the drink is poured.
Sharing their views on this matter are Tim Ward, bar manager of Newcastle bar Two Fifths, and Tom Dyer, director of the European Bar School.
Who do you agree with? Let us know by leaving a comment below.
Tim Ward, bar manager, Two Fifths, Newcastle
I first trained as a bartender four years ago and I was told I simply wasn’t allowed to attempt to flair because the bar was so small – it just wasn’t the environment to be throwing bottles.
As the years have gone by, I have to admit I’ve actually never been particularly impressed by flairing, plus it has never been applicable to the bars I’ve worked in.
Some may argue that to an extent, all bartenders are flair bartenders due to their individual shaking or pouring techniques, but having a bit of panache and style in how you move behind the bar is by no means the same as flair bartending.
Flairing is throwing bottles in the air and making elaborate actions when you shake or pour cocktails – it’s just juggling really. However, it doesn’t necessarily mean a compromise in the standard of drinks, but certainly in the speed of service, which has become a bit of a hot topic in itself. Consumers want amazing communication and interaction from their bartender, but at the same time they’re not prepared to wait very long for their cocktails. It’s the reason why we’re seeing some of the best bars in the country offering pre-batched cocktails.
With flairing, you lose that ability to be able to communicate with guests and create an open dialogue about new products.
I wouldn’t go so far as to say I’m against flairing; I don’t think it’s awful. At the end of the day it is what it is, and it has a place in a certain type of bar; it’s just unfortunate that type of bar doesn’t really exist anymore. It’s a very 90s concept when everybody wanted to drink fruity, vodka-based cocktails that didn’t taste of alcohol. Nowadays, customers are looking for bespoke, well thought out drinks that are pushing boundaries.
In all honesty, I can’t see there being a resurgence in flair bartending at any time in the future; it’s just not the progression that bartending culture and drinking culture is moving in.
When you look at where current trends are going, it’s just too far-fetched and cheesy. To see flairing make a comeback would be like going backwards; it is completely unrealistic.
Tom Dyer, director , European Bar School, London
The conventional idea of flairing is a bartender jumping behind a bar and juggling three or four bottles. But, what many people fail to realise is that standard of flairing – spinning, throwing bottles around – is competition-level flairing, not what you would perform behind a bar on a daily basis.
Flairing is all about entertaining guests, making people happy, and these days I am noticing a lot more bartenders attempting to incorporate flairing into their training and techniques. Every bar you go to will provide a certain element of flair, which comes with each bartender’s own personal style, from the way they pour your drink to the way they shake your cocktail.
Admittedly, you generally see more flairing at events and private parties as opposed to in bars and nightclubs, but I can assure you it is still very much alive.
It does have a more predominant presence in competitions and there’s a lot of money being invested in flair contests right now. Yes, some flair competitions are more interested in the skill of
flairing and less so in the quality of drinks. But then there are others that are looking for the whole package: great flairing, well-balanced delicious cocktails and excellent presentation. Of course, there are some who are in it to show-off and give bad drinks, which give the rest of the industry a bad name.
However, the same could be said about some regular bartenders who also disregard their responsibility for quality of service. Flair bartending is simply another specific section of the bartending trade, much the same as having bartenders who specialise in garnishing or molecular mixology. In much the same way, we are constantly being challenged in the flair industry. Producers are always releasing new products or redesigning existing bottles, but when changes happen, you adapt to them.
I find it exciting because people can often become too complacent with what’s in front of them, but I find much more enjoyment when I’m constantly being tested. So I think it’s fair to say there will always be potential in what flairing can achieve.
