Post #266566 by CocktailStars on Tue, Nov 14, 2006 3:08 AM

Wow. They are so many assumptions being made in this thread i don't know where to start.

I guess at the beginning. I don't think that posting on a site where there is an interest in cocktails about a bartending show is spamming- its a topic of interest to members of the forum.

As with most things, in flair and mixology schools of bartending there are good and bad bartenders, skilled and less skilled, professional and unprofessional.

However the assumption here seems to be that flair bartenders are less skilled at bartending. The truth is that flair bartenders have to measure accurately, know recipes and methods, and have good knowledge about cocktails and liquor AND flair at the same time. Believe me the guys who have developed flair to the profession it now is can measure accurately whilst freepouring.

Tom has accepted that his speciality is not alcohol or drinks history, but he chooses to specialise in another area. That does not mean that his drinks and bartending is any less than most bartenders, simply that is showing he respects those who have knowledge beyond his own in these areas.

I also think Tom is right about competing- give a flair bartender a drinks spec and he can follow it. Given time to experiment i'm sure flair bartenders could work on creating their own palates and cocktails for mixology competitions. But flair bartenders take years to excel to the point of being at the top of their game. Surely whether you enjoy flair or not this dedication is worthy of some respect.

I'm not suggesting that flair is always appropriate- a good bartender will read their guest and serve suitably. In fact there are some bars where it would never be suitable, I love flair but if i go for a quiet drink it would annoy me. But at a party what could be more fun? That's why these guys get flown around the world to entertain people on bars at some of the world's most exclusive parties.

The clips of Tom flairing, are exhibition flair one of the rounds at various competitions- not working flair which you'd get if Tom was working a bar.

The whole point of the original post was to flag up a vodcast that may be of interest, and get your feedback. The whole point of the show is to promote the improvement and enjoyment of bartending where mixology and flair are two sides of the same coin. I believe we'd have better bartenders if people aimed to have a more rounded approach.

Now, clearly I know the flair bartenders who've been involved in this discussion- but why not take them up on the offer- watch the whole vodcast and suggest improvements and topics to be covered. They certainly aren't the arrogant people you've painted, they aren't claiming to have in depth knowledge about all areas of their craft, and i'm sure they'd welcome your tiki expertise to bring some authenticity to a feature on tiki drinks..an opportunity to team up and spread the word about beautiful drinks.
Kate
ps more assumptions- I told Tom about the link which I found by chance on google