Flair Bartending Training Courses

Introduction to bar, beverage and bar tending

Opening and closing of bar

Essence of mixology, practical application of mixology

Bar Ethics and alcohol awareness

Effective buying costing and beverage control

Licensing laws, inventory and FLR Formalities

Practicals of more than 65 classic, contemporary and innovative cocktail

Equipment and glassware

Menu planning & marketing the bar and cocktails.

Wine insight (old world and new world)

Classification of wine- still, sparkling, aromatized, fortified etc

Red and white grape varieties

Production of wine (red, white, sparkling and fortified)

Wine appreciation and tasting of 5 styles of wine

Tin moves.

Flip- double and single horizontal and vertical exchange

Back pass- simple, single and double

Rolls- full hand roll, palm roll, forearm roll,

Stalls

Shadow pass- simple, single and double

Thumb roll- reverse forward and side ways

Around the world

Tissue flair, glassware, ice muddler, garnish

Pouring style- magnetic lock, twist roll, spins in the can and shoulder pour

Formation of sequence,

Basic Work flair and exhibition routine

Basic fire flair

Five bar trick