Post by yenilira on Oct 16, 2011 16:55:20 GMT 1
......tried 'Flair Bartending' ?
Eh? Y'what? I hear you say.
Simply pouring a drink is rather boring. A cocktail instantly tastes more festive if the barman makes it as he juggles the bottles. All over the world this style of bartending ('flair bartending') is becoming increasingly popular. However, the barmen who can do it are relatively thin on the ground.
It basically takes a lot of patience and perseverance to master the basic techniques alone.
Flair bartending is the art of throwing, catching and spinning bottles and other bar products, like cocktail shakers, as the barman makes a drink. Making mistakes is unforgiveable, as is breaking any glass.
“Flair bartending is a profession in itself”, says 23-year-old barman Emrah Cihangir. “Whilst it may look easy, it takes days of practice just to get a bottle to glide smoothly from your arm to an upright position in your hand. I smashed loads of bottles before I even started to get the hang of it. It takes weeks of practice, and requires dedicated perseverance. These days I mostly train in the winter, five days a week. I take part in competitions and have to learn new moves. In the summer I have less time because of my job.”
Emrah was taught the basics by Cihan Özkan Aytek, who was a colleague in a bar in Alanya. “I saw him at work and decided that I also wanted to learn how to do it. Not as a hobby, but as a profession. That was back in 2005.”
Emrah has been showing off his talent for the last three years in the Buzzy restaurant-bar in Mahmutlar, near Alanya.
In addition to adding flair to the ‘routine’ bar work, every evening there are special sessions, when all eyes turn on Emrah as he demonstrates one of his many routines. For example, he may juggle three bottles and a shaker. As it gets darker, fire may be introduced. The bottles used for the show are special plastic ‘flair bartending’ bottles, not because anything gets dropped, rather it puts the boss' mind at rest.
Every year, whenever he has the spare time, Emrah takes part in various flair bartending competitions. Last year, he took part in the Bartender Show Turkey, running from 16-18 September in Istanbul reaching the Semi-Final..
“This year I'll start putting together a new routine. You have five minutes to make three cocktails in front of a panel of 14 judges. You are marked on technique, presentation and choice of music.
I have to work out everything in precise detail, for example deciding exactly when a third bottle should appear and how that ties in with the music. The world of professional flair bartenders is actually quite small. Not everyone has the patience required to learn the skill. But for me it's more than just a job or a hobby. It's my passion.”
and for those who like their ice creams in Istanbul...
YL.
Eh? Y'what? I hear you say.
Simply pouring a drink is rather boring. A cocktail instantly tastes more festive if the barman makes it as he juggles the bottles. All over the world this style of bartending ('flair bartending') is becoming increasingly popular. However, the barmen who can do it are relatively thin on the ground.
It basically takes a lot of patience and perseverance to master the basic techniques alone.
Flair bartending is the art of throwing, catching and spinning bottles and other bar products, like cocktail shakers, as the barman makes a drink. Making mistakes is unforgiveable, as is breaking any glass.
“Flair bartending is a profession in itself”, says 23-year-old barman Emrah Cihangir. “Whilst it may look easy, it takes days of practice just to get a bottle to glide smoothly from your arm to an upright position in your hand. I smashed loads of bottles before I even started to get the hang of it. It takes weeks of practice, and requires dedicated perseverance. These days I mostly train in the winter, five days a week. I take part in competitions and have to learn new moves. In the summer I have less time because of my job.”
Emrah was taught the basics by Cihan Özkan Aytek, who was a colleague in a bar in Alanya. “I saw him at work and decided that I also wanted to learn how to do it. Not as a hobby, but as a profession. That was back in 2005.”
Emrah has been showing off his talent for the last three years in the Buzzy restaurant-bar in Mahmutlar, near Alanya.
In addition to adding flair to the ‘routine’ bar work, every evening there are special sessions, when all eyes turn on Emrah as he demonstrates one of his many routines. For example, he may juggle three bottles and a shaker. As it gets darker, fire may be introduced. The bottles used for the show are special plastic ‘flair bartending’ bottles, not because anything gets dropped, rather it puts the boss' mind at rest.
Every year, whenever he has the spare time, Emrah takes part in various flair bartending competitions. Last year, he took part in the Bartender Show Turkey, running from 16-18 September in Istanbul reaching the Semi-Final..
“This year I'll start putting together a new routine. You have five minutes to make three cocktails in front of a panel of 14 judges. You are marked on technique, presentation and choice of music.
I have to work out everything in precise detail, for example deciding exactly when a third bottle should appear and how that ties in with the music. The world of professional flair bartenders is actually quite small. Not everyone has the patience required to learn the skill. But for me it's more than just a job or a hobby. It's my passion.”
and for those who like their ice creams in Istanbul...
YL.