Theory

Introduction about bartending industry, beverage classification, detailed theory/ history / production process/types/service/brands/ application of wine, beer, whisky, vodka, rum, cider, perry, calvados, cigars, tequila, brandy, liqueur.

Mixology (Practice Behind the Real and Legal Bar)

Standard bar operations, classic cocktails-25+, mocktails, mixology basics, standard bar setup, cocktail / drinks types basic cocktail garnishes, what is hangover, hangover types and remedies.

Inventory Control

inventory registers, records, liquor licenses state excise.

Flair Techniques

• Bottle flipping and tossing.
• Fairing with shakers and glassware.
• Pouring with style and precision.
• Utilizing bar spoons and other tools in a flashy manner.

Routine Building

• Choreographing a flair routine.
• Sequencing moves to create a visually appealing performance.
• Developing a personal style.

Safety and Efficiency

• Emphasizing safety while performing flair techniques.
• Maintaining efficiency and accuracy in drink preparation.

Speed and Accuracy

• Improving bartending speed without compromising accuracy.
• Techniques for multitasking behind the bar.

Professionalism

• Understanding the importance of professionalism in flair bartending.
• Building a positive rapport with customers.

Practice Sessions

• Hands-on practice sessions for flair techniques.
• Rehearsing flair routines.

Performance Opportunities

• Providing opportunities for students to showcase their flair skills.
• Feedback and improvement sessions.

Free Pouring

Free pouring accuracy - 15/30/45/60/90ml, Free pouring with different stylish cuts.

Bar Tricks And Magic

10+ various bar tricks and magic.

Guidance By External Trainer

Soft skill, grooming & etiquettes, resume writing techniques, interview, honesty, integrity, suggestive selling.