Shaking and moving...


I'm a Bartender since 1995. In Germany was where I start shaking, in a summer job that last six months. Big summer, ha! Then moved back to my hometown, Lisbon-Portugal. And I started working at nightclubs. Lisbon was considered the worlds nightlife capital in the 90's, was crazy. After three years, love took me to Brazil and the shaking kept going at a nightclub in Sao Paulo. In the year 2000, When the love was over after to many caipirinhas, I bought my ticket to Miami and started shaking with the salsa ritmo, hay, hay, hay... Very hot, believe me. Yes, the music and the dancing, together with the mojitos, made me shake like never before. After some nightclubs I worked in fine dining, where my high-end cocktails shined and my passion for wine began. Eight years in Miami were great and I did the South Beach Bartending School where all the Big Boys, celebrity Bartenders are instructors. And many wine seminars, courses and the most fun part, wine tastings. Was a great experience. I got some new moves and shakes and at the same time a refined taste for wine. Well, New York was the next stop. Meatpacking District and then at Financial District, were the places where I had my NY experience for almost two years. Then I found love again and a transfer to Washington D.C. was necessary.



What can I say? I'm very passionate...


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Friday, August 13, 2010

Flair Bartending

Ours is a business of subtleties and intangibles, where small things often make a huge difference. After all, we tend to stock the same products on our back bars and carry the same styles of glassware behind the bar. So what differentiates your operation from those on either side of you?

Before you answer, ask yourself what most people are looking for from a bar, lounge, or club. It’s connectivity, the pervasive sense of belonging and being at ease in a place.

Ultimately guests are looking for a place with which to identify, a place they can call their own. That connection is accelerated by dousing their experience with panache. In this context, panache is an unexpected spark of electricity that turns an ordinary night out into something extraordinary. It’s what gets people talking about your place the next day around the water cooler.

Like an untapped reservoir of excitement flair bartending is a time proven means of wowing guests, building repeat business and driving sales to new heights.

If by flair bartending you are thinking about the time consuming, liquor wasting circus routines featured in the film Cocktail, well, forget it. Those kinds of side show performances best belong at sponsored events and competitions, not behind working bars. No, by flair bartending, I’m talking about the ability to flip bottles, toss a mixing set now and again, and conclusively demonstrate to the clientele a complete mastery of all things behind the bar.



Flair bartending,It’s the ability to create and serve drinks in a stylish and interesting way. Working flair doesn’t have to be complicated, or risky to look good, It involves tossing, spinning, flipping of glasses, bottles, shaker tins, garnishes, straws, napkins, strainers, ice and ice scoops, that sort of thing.

A good flair bartender should be able to do something cool and captivating with every object behind the bar.

We work in a competitive market where success is always determined by the consumer. They
vote with their dollars and today they’re spending their time and money at places that give them the best all-around experience. If you’re looking to hedge your chances of success, consider arming yourself with a dynamic new set of skills.

Working flair is easily learned and has an immediate impact. Do it before those competitors on either side of you catch wind of it.


Flair Bartending Kit - Skyy EditionFlair Bartending KitBartend Like a Pro: Learn the Basics of BartendingFlair Juggling / Bartending Bottle: 1 L or 750mlFlairco Presents: Mixology and Flair for the Working BartenderFlairco Flair Bartending DVD Video Volume 2 - ShowmanshipFlairco Flair Bartending DVD Videos FULL SET

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