The Toronto Flair League’s biggest competition to date was clearly TFL#3 as competitors from across the world got together to take part in the event.
Following TFL#3, the promoters got together and decided that there needed to be some changes to the direction that the league was headed in.
There have been many different up-start flair bartending groups or organizations over the years, and they all had one thing in common. The FBA, or Flair Bartending Association, which is the governing body in the world of flair bartending.This meant that each organization could host competitions, and could ask the FBA to judge, as they are currently the standard for how all of the major flair bartending competitions are judged.
On the heels of a very successful first competition, the Toronto Flair League was thinking bigger and better for TFL#2 which was to take place on August 31st 2010.
The roster for the second flair bartending competition had grown from 22, to 29 bartenders. Much like TFL#1, there were two divisions; amateur, and advanced. Amateur competitors would receive three minutes of show time, and the advanced competitors would perform for four. Both amateur and advanced competitors were required to create two cocktails; one with working flair, and one with exhibition flair.
Strap on your mixologist shoes, because the Margarita possibilities are endless!
For some reason, the world’s most popular cocktail has never quite captured Canadian hearts. Instead, the margarita has always had a bit of a seedy reputation, the chief protagonist in stories that start “remember that time in Mexico.” But rather than take up time and space determining our national opposition to the cocktail (bar mix instead of fresh lime, maybe?), let’s play with some variations sure to temp any palate.
The original margarita is as simple as its little brother, the tequila shot (salt, tequila and a slice of lime). Classic recipes call for three parts tequila, one part Cointreau and three parts fresh lime juice, shaken hard over ice. Made like this, the cocktail is deliciously balanced, the strength of the tequila working with the sweetness of orange and sourness of the lime. But while it will no doubt go down in history as one of the classics, we are lucky to be in the middle of a cocktail revolution, allowing us to use everything and anything in our power to concoct new creations.
Here’s the kicker. Refined versions (or re-defined versions) of old school cocktails are in. Signature drinks such as Cosmopolitans and Sidecars are back with a vengeance, revamped for a taste that is familiar, yet new. Ingredients like pomegranate and green tea, for example, are adding a whole new level of flavour and sophistication to the traditional martini.
There are so many possibilities within Mixology; Incorporating one or more than one element of molecular can blow your guests' minds!
There has been tremendous buzz in the bartending world for the past few years regarding the term “molecular mixology.” While the name itself can be a little intimidating, molecular mixology can be distilled down into one fundamental distinction. It is simply the process of changing the state of a liquid into a solid or gas.
While the bar and kitchen working together is certainly nothing new, the bar has begun taking cues from culinary predecessors; bartending is making a shift towards incorporating science into cocktails. The latest trend is something being referred to as ‘molecular mixology,’ the bar equivalent of a molecular approach to gastronomy, which has made leaps and bounds in the kitchen in the past few years.
Get creative! - Humans have come thus far through evolution, cocktails should be right up there with us!
Seventy-five years ago, during the Great Depression, Americans cheered and raised a glass to the repeal of prohibition. Largely viewed as a huge flop — considering that as soon as Congress banned the sale and service of alcohol, consumption rose to record levels (though just how much it increased is tough to judge as “gangsters” didn’t find it prudent to report their sales to the government) — there are lessons to be learned from the “noble experiment,” which can be applied to the recession we face today.
Once you have a fresh sour, you will never go back to barmix!
With the diversity of liqueurs on the market today it is possible to make a drink taste like virtually anything. Distillers have made it easy for mixologists to shape the profile of a drink. With base flavours like vanilla, cacao and hazelnut, it’s no wonder drinks like the Crispy Crunch shooter are consistently popular. I often wonder how long it will take before we see a chocolate martini dessert, where the kitchen begins to mimic the flavours being produced on the bar instead of the other way around. Perhaps the service of fusion dishes in traditional bar glassware like wraps in oversized shooter glasses and dessert mousses in martini glasses is an indication that it’s already
happening.
Transcendent glassware and aesthetically appealing garnish will make a world of difference to your cocktails!
Who could forget Meg Ryan’s performance in “When Harry Met Sally.” Whether she’s having a Screaming Orgasm (one of this month’s featured cocktails), or your own house specialty, one thing is for sure – your cocktails need to sizzle! Cocktail presentation and felicitous bartender training can make the difference between your guests leaving after one drink, or having your clients buzz around the water cooler about the amazing cocktail creation they had the night before.
Companies like Milestones and TGIFriday’s have made cocktail presentation and proper bartender training a cornerstone of their beverage program, not only by dressing up their cocktails, but by “parading” a tray of drinks through the dining room at eye level to take advantage of a little free on-site marketing. So what can you do to dress up your beverage program?
Name: Behnam Gerami Nationality: United States Age: 36 Years Bartending: 12(12 Flair)
I first met Behnam at the Flairco Cup back in 2006. I was always impressed by his style from watching videos of him, but when I watched him perform live, I was blown away. He is truly the roll master!
I recently caught up with Behnam and this is my interview with Behnam Gerami.
Q- When did you get into Flair bartending? A- I started Flair bartending in 1998. I was working at a TGI Fridays, and they basically forced me to learn Flair, and there was a mandatory in store flair competition.
Q- Did you have a mentor when you first started? A- My mentor at the time was Leigh Miller. I had a few TGI Fridays videos and he was the man at the time. Very smooth and original.
Q- Where are you currently working? A- I am not currently working anywhere. I’m always looking for new opportunities.
Q-To date, what is your best Flair moment? A- One of my best Flair moments was the first time I went to London for Roadhouse. I made the finals in 2004. Also, my first Legends of Bartending is very dear to me.
Q- To date, what is your worst Flair moment? A- My worst Flair moment? Hmmm…there is no worst moment, but I am very upset about never making the finals at King of the Ring. It was a three day competition and I would always make the semi finals, but never the final round which is a big disappointment for me. It is the only comp that I never made the finals.
Q- What are your plans for the future? A– My plans are to do a flair movie, or show to help grow Flair bartending. Also, I want to make another Area 51 DVD titled Area 52, so watch out for that!
Q- Other than yourself, who is your favourite Flair bartender? A- Well I love Flair and many different styles, so my all time favourite Flair bartenders are Nicolas St. Jean, and the Delpech brothers. I love all the guys on Area 51, that’s why they’re on it, but I also love the Polish guys, Tomek and Merek. Danilo, Dyer, Rafa, and Sebastian to name a few. I hope to feature all of them on Area 52!
Q- Do you have a signature cocktail? A- Well I have many signature cocktail, but one of my favourites is featured on the I Bar menu at the Rio in Las Vegas called “Darkness”.
Q- Do you have a least favourite cocktail? A- My least favourite would be anything too sweet.
Q- Finally, what is you’re favourite Flair bar? A- My favourite Flair bar is Carnaval Court. It’s been the best Flair bar for 10 years and it’s only been open for 9 years! I have the best time whenever I go there. Day shift or night shift it doesn’t matter. They’re the best group of guys because they’re more than just bartenders!
Thanks to Behnam for taking the time to do this interview.
We wish you the best of luck in all upcoming competitions and can’t wait for Area 52!
The event, named Cocktail Creations, took place at one of Toronto’s elite Nightclub venues, Shmooze.
The evening began as ten single women, and ten single men arrived with hopes of meeting that special someone. The idea was that the ladies would be behind the bar, making cocktails for their dates. Every eight minutes the gong would sound signifying the men on the outside of the bar to grab their freshly made cocktail, and rotate to the next date. Every other date would have the ladies creating drinks using fresh ingredients.
To start off, the ladies would receive proper instruction on how to create the cocktail with a little flair from Gavin MacMillan and the BartenderOne team. They would then recreate two of each drink. One for themselves, and one for their date.
On the menu for the event were drinks such as the Mojito, Cosmopolitan, Margarita, Orgasm, and a Slippery Nipple shooter.
All of the recipes were a huge success, but the biggest reaction was definitely for the Slippery Nipple. Not for the name or the recipe, but because of how the shooters were to be taken.
The event planners set up a row of ten chairs and asked the men to take a seat. Then, the shooters were handed out and the men were instructed to hold them between their knees. The ladies were then told to take back the shooters but were not allowed to use their hands. Not bad for a first date!
The evening continued on and it was obvious that the singles were loosening up and having a great time.
Some sparks were flying around the room, and a few couples were really hitting it off.
The Entertainment Tonight Canada cameras were there to capture the event in its entirety, including the shooter portion, which for some reason didn’t make it to air.
The episode aired on Friday January 8th, and both FastLife, and BartenderOne gained great exposure.
Thanks to Fastlife and ET Canada for another fantastic event!
TFL 4…Flair in the City
Following TFL#3, the promoters got together and decided that there needed to be some changes to the direction that the league was headed in.
There have been many different up-start flair bartending groups or organizations over the years, and they all had one thing in common. The FBA, or Flair Bartending Association, which is the governing body in the world of flair bartending. This meant that each organization could host competitions, and could ask the FBA to judge, as they are currently the standard for how all of the major flair bartending competitions are judged.
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