Hi! I’m Moe Harris and today I’m at the locker room in Warrenton, Virginia. Today, we’re going over some flair bartending and we’re going over some nice and easy, basic simple tricks that are hopefully going to help you tips just grow and grown and grow. We’ve already gone over how to throw a napkin down. We’ve already done over how to ice a glass up with flair.

Now, let’s finally get to the pour. I’m going to show you two point techniques that are really smooth and really effective. Let’s start by showing you how most people pour. Most people grab the container that they’re going to pour in. Grab a bottle regularly just like that. They pour the end and that’s it. It’s nice but there’s no show to it. We’re going to show you how to do something as simplest pouring not look so simple.

The first thing you’re going to do is you’re going to grab your container and hold it like you normally would. Now instead of grabbing your bottle with a regular grip, what you’re going to do is you’re going to grab it in a backend grip. Now when you grab it and take it up to pour, you’re pouring. This is a short pour. Now we’re going to take that short pour into a long pour basically just dropping our tin. Now you’ll notice that if I give this thing a bounce, it cuts off momentarily. That’s going to be our time to end this pour with something called “a cut” which is basically just as a smooth downward motion that ends that pour off seamlessly. Here it goes again, ready?

Grab your container, grab your bottle on the backend, short pour to a long pour, bounce, cut, and that’s it. Next, we’re going to that same cut, that same cutting pour and I’ll show you how to do another type of pour. It’s going to start off the same way except instead of grabbing the tin regularly you’re going to grab that with the backend. Again, you’re going to grab your bottle to back end, go from a short pour to a long pour. We’re going to bounce, here’s the trick. Once we bounce, we’re going to take that container and then the moment that there’s no stream coming down, we’re going to flip it upside down. Continue our pour and then end with another bounce cut. Here we go, ready? Here we go, back end, back end. Short pour, long pour, bounce, cut.

Now that we’ve gone over some pouring techniques, we’re going to show you how to garnish a drink with flair and finally end your whole drink making sequence.