Proclaimed bartending legend Jerry Thomas’ “Blue Blazer” whiskery drink was famous in the mid-1800s for having a little more oomph than other ordinary drinks one would order at the bar.
What was so different about his concoction? Let us just say a little more ‘flair’ was added.
Thomas poured flaming scotch and water from mug to mug in a long, fiery stream, which had everyone gasping and talking. Fun, innovative and perseverant – how 24-year-old Jean Freire describes himself – just happen to be the three key attributes for modern flair bartending.
“My father is the one that suggested I take a bartending course,” he explains. “I didn’t know that the school where I went taught flair methods as well.” The craft requires great hand-eye coordination that can only be gained through patient hours of learning and repetition. Juggling, flipping, balancing throwing and catching bottles entails having fast hands and concentration in the midst of other bartending requirements while taking orders, pouring and mixing a huge variety of cocktails.
Full article in our February issue.