As the end of the world approaches, certain industries will be hit the hardest. For me, one of those is the social media bartending industry. While bartending is a very social job, the bartending industry has traditionally been based in social media networks. Now, bartenders are suddenly being forced to transition from social media to the post-pandemic bar scene in order to survive.

So, three weeks ago, we wrote about how bartending can be a lucrative career opportunity for social media power users. (Our last post, in fact, was titled “Social Media Bartender: The ‘New’ Jobs That Are Booming, And How To Get Yours.” ) And leading up to that post, we saw a lot of bartending “wannabes” from various social media platforms, particularly Instagram.  If you’re a bartender, you know how hard it can be to get the attention of potential customers in a busy bar. With the popularity of social media, this is even harder.

Flair bartending is a growing trend in the nightlife industry. The concept involves bartenders displaying a flair for performance and artistic flair when entertaining their guests. These bartenders are social media celebrities, often using Twitter and Instagram to share their craft, with fans following their every move. Flair bartenders are also wildly successful in the bartending business, with customers flocking to their venues in droves. Flair bartenders are really showing what the next generation of bartenders are capable of in this social media saturated world.. Read more about flair bartending and let us know what you think.

Cocktail culture has been trending toward the deadly serious over the last 20 years. In quiet neo-speakeasies before the epidemic, bartenders-turned-mixologists would concoct refined tipples using rare spirits.

But, if you look at some parts of social media these days, you may think we’re back in the days of Cocktail and Coyote Ugly, with bottle-throwing and shots-on-fire.

It’s the comeback of flair bartending in the post-millennial, post-cocktail revolution era.

Flare bartending, which was popularized by TGI Fridays in the 1980s and peaked in the 1990s, blended juggling, theatrics, and even a little magic to produce a flashy style that was ideal for the boomtime period.

That subculture has mostly fled to places like Las Vegas and the international competition circuit, where bartenders execute elaborate choreographed performances in front of applauding spectators, sometimes to pounding electronic music.

With their clocks, color commentators, fierce judging panels, and worldwide field of participants, championships like OlyBet Flairmania and the World Flair Association Grand Slam seem like a high-stakes mix of poker, UFC, and figure skating.

Such gatherings were put on hold because to the epidemic, but TikTok and Instagram have resurfaced as unexpected hotbeds of the trend. On TikTok, the hashtag #flairbartending has received 226 million views and counting.

Chris Cardone, who runs the bar at I Sodi in New York City and teaches flair bartending, says, “I believe flair bartending and social media platforms are a great match because of their short-burst potential.”

According to him, the epidemic has given bartenders more free time to develop new flair routines, allowing them to “let [their] creative energies flow.” These trick-filled performances resemble the platform’s popular dance routines in style.

Flair may be time-consuming at a real-world bar, but TikTok has given bartenders the opportunity to show off their showboating skills.

Anne-Lise Jouenne (@annelise bartender7), a French bartender, has 281,200 TikTok followers. Her bottle-tossing films have garnered over three million views, with many of them using famous backgrounds like the Eiffel Tower and the Louvre.

“During the epidemic, TikTok became extremely popular, and a few flair bartenders became influencers,” she adds. “Prior to the epidemic, most people in France had never heard of flair bartending.”

Jouenne’s entertaining films often generate “duets” from followers on TikTok, which promotes interaction. “Sometimes it’s serious, but most of the time it’s amusing because they attempt to accomplish things that are very tough without any practice,” she explains.

Milou Roberts, a bartender in the Netherlands, has been practicing flair since 2016 and considers herself to be part of “a tiny community of crazy Dutch people who are training and competing.” Her Instagram account (@cocktailsbymelone), a relative newbie to social media, contains catchphrases like “What time is it?” and “What time is it?” “It’s shoot time!” exclaims the narrator.

With many bars closing, she adds, “flair bartenders are much more engaged on social media,” where they connect via challenges, comments, and online courses.

“I don’t want to come off as corny, but I like the flair community,” Roberts adds. “To me, they are like family.”

“Obviously, quickness comes first,” I tell my bartenders. Don’t get carried away by the glitz.” —@cdbartending’s Zack Prohaska

Zack Prohaska, the Toronto-based bartender behind Cocktails & Dreams (@cdbartending), a bartending school that offers a robust flair program, believes the pandemic changed attitudes toward everything in hospitality, including flair bartending.

“It demonstrated the value of engaging your visitors and learning something new,” Prohaska adds. “I was about to have a record-breaking year until Covid stepped in and erased everything. However, being able to flare expanded my business to include virtual events.”

In May 2020, Prohaska put his bartending school online, and flair soon became his most popular lesson. Companies quickly began to engage him for mixology seminars in order to improve morale among Zoom-weary workers.

“I was thinking, ‘Who wants to sit at the computer and watch me toss bottles around?’” he adds. “This is the busiest event season I’ve ever had.”

He’s getting close to 800,000 TikTok followers.

Flair may be time-consuming at a real-world bar, but TikTok has given bartenders the opportunity to show off their showboating skills.

With a chuckle, Prohaska adds, “Most of my popular videos are me doing precisely what I tell bartenders not to do.” “Obviously, quickness comes first,” I tell my bartenders. Don’t get carried away by the glitz.”

In one of Prohaska’s most popular posts, a fan challenged him to create a “super extra” rum and Coke cocktail. He bounces bottles off his biceps for a minute, juggles shakers, catches a lemon on a knife, and balances the finished cocktail on his chin with a barspoon. The video has received almost 14 million views.

He adds, “Most of my remarks are precisely what I educate people.” ‘Bro, hurry up and make me a drink,’ I said.

Flair bartenderFlair bartending includes showmanship / Getty

Will people anticipate this when they return to bars now that millions have seen individuals flip bottles online?

“Call me a surly flair veteran, but with virtually all bartending trends, I have a ‘we’ll see’ attitude,” says Cardone. “Many people, including myself, think that 2022 will be quite similar to the Roaring Twenties. I believe that more people will be out, spending more money, and celebrating the end of the epidemic, which will definitely benefit flair bars and flair bartenders.”

In places like New York City, which Cardone’s instructor, Tobin Ellis, has dubbed “the black hole of flair bartending,” Flair confronts an uphill fight.

“Without a doubt, when they see you flair in New York City, the majority of visitors cheer against you,” he adds. “They’d rather see you drop or shatter a bottle than watch you do a flair move or technique successfully.”

In a post-pandemic environment, success may need a subtler kind of “working” flair, as it’s known in the industry.

“I see it catching on, but not in the way that everyone imagines,” Prohaska adds. “Not the juggling and stuff,” says the narrator. The appropriate methods.”

According to Prohaska, “every little piece of flair attracts attention,” from the way you handle the jigger to how exactly you cut your pour. Customers may not realize they’re seeing flair method, but he claims that when they see anything “little more beautiful or styled,” they’re more likely to tip well.

“If you can create a cocktail in 15 seconds without flair and 15 seconds with flare, I promise you the bartender who does it with flair is earning more money,” Prohaska adds.

Flair bartending at its simplest—tossing a cocktail shaker from hand to hand or whirling a jigger—is a purely aesthetic gesture intended to attract attention.

“I believe that a highly service-based way of working attitude will continue to develop and become the norm of service in bars,” Cardone adds. “A bartender that can create excellent balanced drinks while still having a high degree of friendliness and flair is a rare find, and one that I hope we see more of in the future. “I’m crossing my fingers.”

This article broadly covered the following related topics:

  • flair bartending
  • bartending flair kit
  • fun bars near me
  • cheap bars near me
  • bar equipment
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