Category Archives: Flair Bartending

BartenderOne helps Pilots Friend achieve a $100K investment from Dragons Den

Not just an energy drink, an all natural bittersweet beverage with NO CRASH!

Not just an energy drink, an all natural bittersweet beverage with NO CRASH!


BartenderOne Performance Bartenders were asked to help in a Dragons Den Pitch for Pilots Friend Beverages, and in unprecedented fashion, 3 of the Dragons aligned to work out a deal for 7% equity each, to help build this brand.  A big part of the pitch was the beverage presentation, use of fire, and flair technique to make an impact on the Dragons and to reinforce the quality of the Pilots Friend brand.  BartenderOne was proud to be a part of this successful pitch!


Click on the image above to see the Pilots Friend pitch on Dragons Den.  BartenderOne and its staff congratulate Pilots Friend and wish them the best of success in their future partnership!

Also posted in Bartender News, Featured Events, Raising the Bar, Whats Hot | Comments closed

Toronto VS Montreal… The Challenge is ON



Toronto and Montreal have a historic tivalry… from Politics to Hockey the two largest cities in Canada are sworn adversaries, Toronto considers itself the Canadian New York while Montreal proudly boasts as the most european city in North America. Now, a new chapter for this rivalry has started. Welcome to the B1 Beat The Move Challenge the quest to find the best flair bartenders in Canada.

BartenderOne Toronto Flair Gurus, which are in good part responsible for the growing awareness about flair bartender in this Country want to push flair culture further. Every two weeks a new B1 Flair instructor will be posting a new Flair Move, flair bartenders – like our friends as our friends at BartenderOne Montreal- ¬†have those two weeks to come up with a reply, the challenge: replying with an even better move. When one of the sides can’t come up with a decent reply and increase the difficulty it will automatically lose and the other side will get the glory of being crowned as B1BeatTheMove Champion

This Challenge is open to any Flair Bartender in the World willing to demonstrate that they can beat our Flair Instructors. It’s time for the world to know that flair bartending is back and that the best flair bartenders this planet has seen come from Canada. ¬†Follow our Instagram account @BARTENDERONETO and get into the challenge using the hashtag #B1BeatTheMove

Now you know it, grab those bottles and tins and start flipping

… the glory belongs to those who grab life by the horns and a bottle by the neck.

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Started from the bottom, now I flair; Success Story by Luis Brosas

Luis Final


Luis Brosas is by far one of the most talented bartenders in the Torontonian scene: Senior Instructor at BartenderOne,elite member of the Movers N Shakers Events Team and Director of the BartenderOne SmashLab program, Luis still finds time to successfully pursue a career in Business Management with a specialization in HR at the prestigious Ryerson University. Nevertheless, this success hasn’t been easy and as he admits, Flair Bartending is the key that opened so many doors.


Luis’ story began six years ago in Highschool, when watching a flair video sparked the interest for flair in his heart. This interest would transform 3 years later into a passion after joining the BartenderOne MasterClass and seeing with his own two eyes B1 instructor, Andrew Campolli flair like a pro in class. In that moment, Luis knew this was something he had to master…. and he did.


One week after graduating from B1 MasterClass, Luis participated in his first ever Flair Competition. His superb skill earned him the right to be crowned as the Number 1 Amateur Flair Bartender by the Toronto Flair League (TFL) 6 months down the road in 2011, only to be ranked Number 1 Semi Pro Flair Bartender by the TFL one year later


His talent, charm, discipline and willingness to work hard quickly earned him a seat at the BartenderOne team to travel around Canada producing top quality events for thirsty clients demanding top quality entertainment, as well as getting him a job as Flair Bartender at Jack Astor’s and College Street Bar.


The road was not easy, Luis remembers training 4 to 6 hours a day at the beginning of his career, even today, after all these years of practice, Luis still practices around 30 hours a week to stay sharp and develop new routines.


Does knowing how to flair have a positive impact on a bartender‚Äôs career? Luis knows clearly his answer: ‚ÄúMy career as a bartender would be nonexistent if it wasn‚Äôt for flair. The best opportunities have come from flair; from standing out in competitions to developing a great personality behind the bar‚ÄĚ

Now you know it, flair, with enough hard work and dedication can literally change your life just as it did with Luis.  Grab your bottles and tins and start practicing. We want to see you at the next Flair Competition along side Luis and other flair artists.


Do you dare to flair?

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Qui se cache derrière BartenderOne Montréal?

(An English version follows.)

Cette s√©rie d’article est destin√©e √† vous informer sur les membres de l’√©quipe de BartenderOne Montr√©al. Cette semaine, rencontrez un de vos instructeurs, Antoine Galdes, mieux connu sous le nom de Tony.


Si on avait √† trouver un mot pour d√©crire Tony, intensit√© serait le bon. Qu’on parle de sport, d’√©tude ou de jeux vid√©o, il se lance sans retenue dans tout ce qu’il entreprend. C’est donc avec sa passion habituelle qu’il a p√©n√©tr√© le monde du bar pour la premi√®re fois en 2009. Il a depuis travaill√© comme barback, barman et g√©rant dans 5 bars √† cocktail et 2 compagnies de bartending √©v√©nementiel. Il a aussi particip√© √† plus d’une dizaine de comp√©titions de bartending √† travers le Canada, o√Ļ plus d’une fois il a su prendre place sur le podium.

Il en est aujourd’hui √† jongler entre la fin de ses √©tudes universitaires, la gestion de sa propre √©cole de bar et de son bar le B1. Ses talents pour le flair y sont peut-√™tre pour quelque chose!


Who’s hiding behind Montreal’s BartenderOne? Get to know our team through this series of articles. This week, meet one of your instructors, Antoine Galdes, better known as Tony.

If we had to find one word to describe Antoine, intensity would be it. Whether we’re talking about sports, studies or video games, he jumps with both feet into everything he does without thinking twice. So in 2009, he entered the world of bars with his usual passion. He has worked since then as a barback, barman and manager in 5 different cocktail bars and 2 events bartending companies. He has also participated in numerous bartending competitions throughout Canada and climbed on the podium more than once.

He is now juggling between the end of his university degree, the management of his own bar school and his bar, the B1. Maybe his flair talents have something to do with it?!

Also posted in BartenderOne Montreal | Tagged | Comments closed

The best bartender in the world destroys five myths about bartending

After being chosen as the best among  10 of the finest Canadian bartenders for his bartending knowledge, skills and showmanship behind the bar, BartenderOne graduate and DIAGEO World Class Canada Bartender of the Year, Jenner Cormier gave an interview to the Toronto Star where he shared his perspective on some of the myths that surround the bartending profession.

Check the five myths around bartending Jenner wants to destroy here:

1- Bartenders do it for money

‚ÄúDepending on your job and the location of your bar, there is certainly money to be made in the service industry. However, most cocktail bartenders do it for the love and passion of the craft, not the paycheque. Most cocktail bartenders will work multiple jobs on the side to supplement their passion for bartending.‚ÄĚ

2- Bartenders have short, glamorous shifts.

‚ÄúThe part of cocktail bartending that no one sees is the preparation that happens before the doors open. Most times, tasks like pressing fresh juices, and making syrups, shrubs and bitters are shared among staff, but it can vary. Big cocktail bars will go through dozens of liters of fresh citrus in a week and that juice has to come from somewhere. ‚ĶOnce all the smoke settles and last call has happened, it is time to clean up and break down the bar. We‚Äôre still cleaning up long after our customers have gone to sleep.‚ÄĚ

3- Bartenders are dropouts

‚ÄúUnfortunately, there is an assumption that most service industry staff are high school or university dropouts. Over the past few years however, I‚Äôve had the pleasure of working with many brilliant people, most of whom completed post-secondary education.‚ÄĚ

4- Bartenders are lazy

‚ÄúSleeping until noon does not make bartenders lazy ‚ÄĒ especially when they were working at full tilt until four in the morning! We simply work on a shifted schedule than those working nine to five. But we work just as hard. Also, think about shaking a shake weight for eight hours a night. Depending on the volume that your bar is pumping out, bar shifts can be mentally and physically exhausting. Especially in a cocktail setting when each drink has three to six ingredients and you are putting out 200-plus cocktails in a night. It is critical to stay mentally sharp for very long periods of time.‚ÄĚ

5- All bartenders do”flair”

‚ÄúTom Cruise has put an image in the public‚Äôs mind about what bartenders do at work. I personally do not know how to flip a bottle and I don‚Äôt think many of my colleagues do either. Now don‚Äôt get me wrong, there is a small amount of ‚Äėworking flair‚Äô that is involved in keeping your guests interested in what is going on behind the bar, but it is nowhere close to what is depicted in the media”


Original Source:

Toronto Star Online. Life, Food & Wine Section. Five bartending myths from the best in the business. Available at:

Also posted in Mixology, Raising the Bar | Comments closed

Bartender stories‚Ķ Finding Toronto’s new talents: Henry Orkin


When you meet Henry Orkin, the first thing that comes to mind is that Henry is a really, really nice guy. With a big smile,  quiet attitude and a unique hat that makes you think of a cheerful Slash, Henry stands out from other mixologists precisely because he doesn’t stand out, he is quiet and smooth and lets his passion and creations do the talking.

With a passion for non-urban venues, Henry is perfecting his skills before jumping in his venue of choice, be it a fishing/skiing/hunting lodge, rural pub, or perhaps a cruise ship – any place where he can blend his new found bartending abilities with his career path in outdoor recreation and eco-tourism.

Henry is among the elite of bartenders in Canada that have taken the path of perfect their skills by a continuous education. Since graduating from the Bartenderone MasterClass, he has enhanced his knowledge with one specialized workshop after another: from Bourbon to Mezcal, Henry has learnt from some of the industry’s brightest minds. The International BarChef Certification (IBC) thus, was a logical step to take his bartending abilities to totally new levels.

As a proud disciple of Torontonian Master Mixologist Gavin Macmillan, Henry’s spirit of choice is Gin, which he finds to be the most pleasant spirit to work with as there are so many wildly different flavour profiles and aromas to choose from Рmeaning almost endless possibilities for any palate.

For Henry, the biggest surprise IBC revealed to him was the sheer amount of flavours, liqueurs, bitters, and other drink additives that you have at your disposal. Coming from a background of limited flavour experience, for Henry, this course was an eye opener to the incredible diversity in the world of flavours.
In Henry’s own words for those considering taking the IBC:

‚ÄúBe confident in yourself ¬†and keep an open mind. Even if you are inexperienced and unemployed, taking the class with experienced professional bartenders and perhaps your previous instructors, everyone is there because they have something to learn. Everyone is creative in their own way, and we are all in a constant learning process‚ÄĚ
Here is Henry’s final creation to obtain his IBC diploma. Judge it by yourself and remember to enjoy it!

Apricot Slam by Henry Orkin:

  • 1.5oz Brandy
  • .75oz Apricot Liqueur (Bohls Apricot Brandy works quite well)
  • .75oz Cynar
  • Stirred with ice (as you would a Negroni) and strained over fresh ice into a rocks glass

Do you dream of travelling the world as a bartender,making money working overseas while meeting sexy people every night?

Then the IBC is for you. Check it here:


See you behind the bar!

Also posted in Mixology | Comments closed


IMG_0810‚ÄúHey, you’re like Tom Cruise in that movie‚ÄĚ a line often heard by flair bartenders around the world time and time again!¬† To answer the question, no I am not like Tom Cruise in that movie Cocktail because, like everything else in life, things tend to change and evolve over a quarter century!!¬† You wont find me on Wall Street stopping bankers and saying ‚ÄúHey you’re like Michael Douglas in that movie‚ÄĚ because it would be unfair and ignorant for me to generalize someones profession like that!¬† I will recognize though that flair bartending exists in very small circles and the evolution of flair is quite foreign to anyone who isn‚Äôt active in that small community.

  A year ago I entered and competed in my first ever flair competition as a representative of Bartenderone.  The competition put on by the Toronto Flair League was truly the most exciting and terrifying experience I have had in my bartending career!  After blacking out and somehow managing to struggle my way through my 3 minute routine I made way to the bar for some celebratory shots!  As the dust settled over the next few days I was able to see a video of myself and really assess what level I was at and where I went right and wrong!  It was then that I truly started to understand the high level of preparation that was required to be a successful flair bartender in a competition setting. 

Montreal 2011

My roommate, fellow Bartenderone instructor and flair practice partner Jay Patience and I decided to adopt a new approach to training for competitions.¬† Drawing from our experiences working with former top ranked Canadian flair bartender Gavin MacMillan, Jay and I put into action a plan to become premier competing flair bartenders!¬†¬† The first step was to develop a routine with the perfect balance of technical and innovative moves, smoothness and showmanship!¬† Once the foundation of our routine was in place, we started executing the routines every day for an hour each.¬† Once we had built up our stamina and strength we extended it to 3 hours a day each.¬† The results were immediate and very rewarding!¬† One of the things that helped us immensely was taping our practice routines.¬† Being able to watch the videos and see ourselves during practice allowed us to adjust our routines but more importantly become aware of exactly what we looked like while performing.¬† Once aware of that we were really able to take the showmanship aspect to a new level! The other thing that helped us progress so fast was the use of glass bottles with liquid in them.¬† Its one thing to practice with empty flair practice bottles but it wasn’t until we incorporated the real thing that we truly started to see the results we desired.¬† Consistent practice of a well-balanced routine coupled with the usage of real full bottles thrust Jay and I into the category of up and coming flair bartenders in Toronto.¬† Just like everything in life, consistent practice and a clear goal/vision will more often than not help you succeed.¬† Tom Cruise who?

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Nightclubs: A different demon…

I have had the pleasure of working in all walks of the service industry, from roadhouses to fine dining establishments as a bartender, but never in the fast-paced environment of a nightclub until recently…

Jay Patience

My nightclub cherry has been popped in Toronto as a flair bartender¬†and it has been a great experience.¬† Going from having no customers one minute to being¬†completely slammed the next; with no time to breathe or think; and then… bartender instinct suddenly kicks in.

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The F word

In the world of bartending, nothing is more exciting than flair bartending. Yet in the same breath, nothing has more of a negative image attached to it as well.

The first record of flair bartending is accredited to ‚ÄúThe Professor‚ÄĚ Jerry Thomas from San Francisco, who in the mid 1800‚Äôs included some flair in his Blue Blazer cocktail by rolling flaming Scotch from one mug to another.Jerry-Thomas-

The late 1980’s saw a big boost in the number of flair bartenders after Tom Cruise’s character Brian Flanagan wowed his guests from behind the bar in the movie Cocktail.

So with all the excitement, why all the negativity?

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BartenderOne in the Community

Time Speeding By

As the wheels of time go by, my role with BartenderOne presents me with amazing opportunities at every turn, this is one very special example…

Seven months ago I was enjoying a casual pint at the Loose Moose after an exciting flair event for BartenderOne, when my good friend and resident bartender Jenna Inglis approached me and asked if I was interested in being a part of her charity event. I immediately responded with a YES before even knowing any of the details, head first, right into the deep end! One pint naturally led to another and another. The next morning amidst a giant headache I was reminded of what I had commited to the night before. After hearing all the details I was very excited and happy to be part of such an amazing experience, and wanted to work further with Jenna to make the charity event one to remember.

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