If you are like me, you love watching flair bartenders perform. There is a hypnotizing element to it all.

I sometimes find myself watching the same guys over and over again, without seeing what the new guys have to offer.

This segment features the rising stars of the world of flair bartending.

I am proud to feature a colleague of mine, who has been working overseas for a few years, and now he’s back ready to take on the best in the world.

Here’s my interview with Zack Prohaska.

How did you get into flair?

Well, one day while driving to work, a Movers ‘n’ Shakers ad was played over the radio. The ad offered flair bartending lessons taught by Gavin MacMillan of BartenderOne.

I didn’t know much about flair besides what I have seen in the movie “Cocktail”, but being a bartender, I figured it would be something fun to try.

The Movers ‘n’ Shakers course blew my mind! Way better than Tom Cruise could ever do! I couldn’t wait to start. Taking that course was one of the best things I have ever done.

What opportunities have come your way since?

A year later I was offered a job to flair bartend for largest restaurant and nightclub chain in Japan, Sam and Dave’s.

For 3 1/2 years I lived in Osaka. I have met some of the most interesting people from all over the world! Among those people have been some of the best flair bartenders in the world.

I have partied all over Japan, Korea, and Thailand all because I could throw a bottle around… pretty awesome eh?!

What does the future hold for you?

Now I am back in Canada. I am taking this time to really start training. My plan is to join the FBA tour and hopefully make my mark in the flair world.

Representing Canadian bartenders in front of hundreds of people would be an amazing experience… and I can’t wait to do it!

Thanks Zack, we can’t wait to see you set the flair world on fire.

All the best and good luck!

Age: 25 Years Old.

Nationality: Italian. Born in Leonberg, (LB) Germany.

Lives: Las Vegas.
Bartending: 8 Years. Works: kahunaville las vegas.

Flairing: 7 Years.

Dario Doimo is the new world champion as he took the top prize at the Legends of Bartending championship in Las Vegas. Here is my interview with Dario Doimo.

1. Why did you get into flair?

My brother got me into the flair world. He took a basic flair course, and when he showed me what you can do with a bottle tin, I was shocked!

2. Other than yourself, who is your favourite flair bartender?

Well, I don’t have really just one, but I respect people like Rodrigo Delpech, Danilo Oribe for the determination to win.

3. What is your favourite flair bar? I enjoy every flair bar because it’s always a good time.

4. What is your greatest flair achievement?

For sure winning the Legend Of Bartending. Since I started flairing I always dreamt to compete in that one, and after couple years I won. It’s a dream come true!!:)

There are a few options out there when it comes to portable bars. The ones that we will be taking a look at are the ones that are designed for flair bartenders.

Worldwide competitions call for a lot of traveling, so these bars must be very compact and lightweight.

The first bar to be spotlighted will be the Evolution Mobile Bar.

Produced by BartenderOne, Evolution can be set up and disassembled in less than five minutes, holds 24 pieces of stemware, and comes equipped with a speed rail and built in garnish containers.

The speed rail holds up to 10 – 750mL bottles, and there is also a built in juice rail, which can hold up to 6 -1 litre store and pour jugs.

The ice well is very durable and can hold up to 30 lbs of ice.

After use, the bar breaks down into a self contained, compact case that measures 32” x 24” x10”.

The total weight of the closed bar is 59 lbs.

I have used this bar many times and it has proven to be very durable and can take some real abuse. (I’ve stood on it for martini waterfalls!)

The cost of this unit is $1499 USD, and comes with a skirt to drape around the front. You can also get your company name or logo printed on a custom skirt.

Next time we will be looking at the Flairco portable bar. Stay tuned…

Age: 26 Years Old
Nationality: England:
Lives: LONDON (England)
Bartending: 8 Years
Flairing: 7 Years

Tom Dyer is one of the world’s best and most innovative flair bartenders.

I had the privilege to meet him at a flair competition in Toronto in 2005, and was lucky enough to pick his brain and have him give me a few pointers!

Here is my interview with Tom Dyer.

1. Why did you get into flair?

I started working at a restaurant and was a buss boy and a bar back. When I turned 18 I had the choice to become a server or bartender. I started working on the bar, and enjoyed it, but I wasn’t hooked just yet. It was when I went to see the Roadhouse world final flair competition in November of 2000 that I decided that this is what I wanted to do. I turned down a job at a bank and quit my university, and have never looked back since.

2. Other than yourself, who is your favourite flair bartender?

This brings me back to the competition I mentioned at the Roadhouse in November of 2000. I saw Nicolas St Jean flair and was amazed by the show he put on, and to this day I still think it is one of the greatest routines I have ever seen. I do have a few other favourites such as Sebastian Oguic for his shear style and grace, I could watch it all day. A new guy coming up called Alex Searle for his dedication to be original and Tomek Malek and Marek Posluzny for the amazingly difficult and aggressive moves they bang out on stage.

3. What is your favourite flair bar?

Well I have a load of favourite places from all over the world. They include some of the obvious and some you may not have heard of.

They include:

Las Vegas - Carnaval Court for the crazy parties and biggest shots of Jager in the world.

London - Roadhouse, the home of flair in my opinion and the greatest competition around.

Romania - Interbelic, new to the scene, but mixes mixology and flair with some top tunes.

Prague - Coyotes for the great show.

Japan - Liner flips for their love of flair.

Taipei - Luxy for the amazing nights out and the flair shows every night.

4. What is your greatest flair achievement?

Well recently I reached my ultimate goal in flair, which was to win the Roadhouse world final competition. I have been trying for 7 years and I won the 7th time lucky. I have also made some other big achievements, such as winning the UK championship 6 times and winning over 50 competitions worldwide. Now that I have reached my ultimate target though I have set some new targets for myself, which I am keeping secret for now.

You can check out what Tom’s up to by checking out these sites:

www.dangerousdyer.co.uk

www.creativebartending.com

www.worldflairassociation.com

Thanks again Tom!

When you start to seriously get into flair bartending, you will need to invest in a few flair, or practice bottles.

These bottles are great for practicing new moves and sequences, without worrying about having broken glass everywhere.

Flairco is the original and largest designer of flair bottles in the world.

Originally, there were only a few different bottles available.

Today, there is a huge variety to choose from including different branded name bottles, glow in the dark bottles, customized logo bottles, light up bottles etc.

Ranging in price from around $19.95 (basic), to $40.75(lighted), flair bottles are very durable and should last a lifetime.

However, flair bottles are NOT un-breakable. They are shatter proof. I’ve used over 250 flair bottles to date, and I have had a few break on me. ( Don’t throw them off the roof in the dead of winter!! )

Recently, another brand of bottles has hit the market place as an in-expensive alternative to the original.

They are known as “flip” bottles. They come in a variety of colors, and you can pick them up for around $10.

My experience is that these bottles are inferior to the Flairco brand. Although they look and feel similar, there’s just something different about them. I’ve also seen them break far more often than the original.

For your own flair bottles or any other bar products, click here.

The “Red Bull” pour is another fairly easy move to help get you started.

This move, when executed properly, can impress even the toughest critic at your bar.

The key to this move is to moisten the hand, firmly slide the can into the center of the palm, and then hyperextend the fingers to achieve maximum suction.

If you don’t feel confident that there is a strong hold, don’t attempt the pour.

This move can be done with any can, including tall boy beer cans.

Remember, if you are just starting out, never attempt moves for the first time in front of your guests. You should be able to hit any move 90% of the time before you perform it live.

Justin Keane

Age: 29

Nationality: U.S.A

Employer: Carnaval Court at Harrah’s

Years Flairing: 6

I Asked Justin A few Questions and found out some interesting facts.

Here’s my interview with Justin Keane.

Q. Why did you get into flair?

A. I got into flair because when i was barbacking in Hawaii i worked with a bartender who flaired a little bit and was totally intrigued by it. Then after a trip out here ( Las Vegas) for the bar and nightclub convention in 2000 i was all about it. i saw my first legends and told myself that i would be on that stage one day.

Q. Other than yourself, who is your favorite flair bartender?

A. This question is a hard one because it changes all the time… if i had to pick though, it would have to pick two. As for competitions it would have to be Tom Dyer, he goes for it everytime and always has something very original and new to watch! When it comes to working flair, Adam Kotarski from Carnaval Court… this guy can ring high while flairing everything and not repeat a move for hours. All while remembering his regulars and taking multiple orders.

Q. What is your favorite flair bar?

A. This one is a no brainer… Carnaval Court baby!!! Big flair, big money and big time fun even though i work there i still have a great time as a guest! The energy that comes off that bar sometimes is even better than some of the biggest comps I’ve been in. some day want to go to Maloney’s though… i hear its an awesome working flair bar.

Q. What is your greatest flair achievement?

A. My greatest achievement would have to be getting hired at Carnaval… it’s something I wanted for years but never though I could get. Luckily one day John Arishita called me and asked me if i’d like to come in for an audition. I said yes of course ;). To work next to some of the greatest bartenders in the world is truly an honor and am thankful for it everyday! Another thing I’m proud of is my new website, it will be done this week. Please check it out at:

www.servedwithstyle.com

thanx!

Justin

One of the challenges that people face when learning how to become a flair bartender, is figuring out where to start.

People are very eager to start juggling 4 bottles off the start, but that is bit of a stretch.

Begin with easy, high impact - low risk moves that you will be able to execute with confidence with a little practice.

If a guest walks up to the bar, the first thing you do after you greet them, is offer up a coaster or cocktail napkin when asking what they’ll have.

The coaster or napkin toss is an excellent move for those who are brand new to the sport.

It is a fairly easy move to learn and execute, and doesn’t make noise when you drop it!

Danilo Oribe
Age: 25
Nationality: Uruguay
Employer: Kahunaville, Las Vegas
Years Flairing: 6

I first saw him live at Legends 9 and he blew me away. He is definitely one of my favorite bartenders to watch. Every move looks so precise and clean. He is certainly one of the heavy weight competitors in the world of flair bartending.

Some of his most recent competition results include:

DeKuyper Blue Blazer – 1^st Place

Quest 2008 – 1^st Place

Havana Club Bar Giants – 1^st Place

Bar Stars Moscow – 2^nd Place

Super Flair – 2^nd Place

The flamed orange zest is a unique way to garnish cocktails.

With an amazing visual effect, paired with an incredible flavor impact, this technique is sure to impress even the toughest of critics.

Start by slicing a medium sized zest from the side of the orange. Be careful not to cut any of the fruit.

Hold skin side down over the cocktail, heat the peel for a few seconds and then hold the flame between the peel and the cocktail, and squeeze the zest into the drink.

This will not only look amazing, but will add depth to the flavor of the cocktail as the essential oils will caramelize on the surface of the drink.

The zest will also add an intense aroma, stimulating a total of three major senses, sight, taste, and old factory.

I recommend the flamed orange zest for cocktails that contain triple sec, or some kind of orange liqueur. The most common cocktail that is garnished in this manor would be the Cosmopolitan.