Flair Bartending - Week 1 - Setting the Bar Higher

Oh hey, welcome back, good to see you again. Here, have a seat, I've got just the thing for you. Today's special is all about the basics of bartending and prepping drinks. I'll be covering four main areas: Knowledge, Etiquette, Quality, and Efficiency. Those are the four orders of barcraft you would do well to develop if you wish to become a master of mixtromancy, a wizard of the pisser'd; a truly powerful pourcerer. But first! Progress, progress, progress. How little of thee I have been making...

I've underestimated just how little time I have to spend on the project this month, and just how much of a hindrance being broke is on the project. Nobody likes excuses though, and the exact reason this month's challenge has taken so long to get to. So, as always, don't let excuses get in the way. The joy of working towards my goals still overshadows the dissatisfaction of not being able to produce the results I'd like. In the last week I have managed to decide that my signature drink for the month is going to be a platform for an apple brandy I purchased yesterday. Gold stars if you can figure out why I might come to such a decision (Hint: it has nothing to do with a love for apple brandy, and everything to do with lame drink names). I've also been practicing my pours/mixing technique and researching what I can only assume is all the drinks. I've also managed to get a little flair practice in, by means of a Franken-like monster I will smugly claim proprietorship over (and I doubt anybody will care enough to argue) which combines fitness and flair. I'll have more details, and probably a delightfully awful name I put more effort into than the workouts themselves, in the following week. That's where I'm at, so without further adieu...

New Challenge - Flair Bartending

Oh, hey there. Welcome back, friend. It's been too long. Almost a whole year, actually, but who's counting, right? What I'd like to say is (mostly to myself, but also to you, dear reader, whom I can only discern as being deeply dismayed at my disturbing disappearance), well... I'm no good at this stuff, but I am great at being excessively dramatic.

Now, you probably aren't here to pat me on the back and hand me a hanky, and we're all about effective use of time, so let us get to it. 'It', being one of the things most likely to get the person in front of you gooned, just somewhere between 'being exceptionally attractive', and 'shouting "JAGERBOMBS, BRAH!"'- it's Bartending; and because nobody comes to the internet to see you talk about perfecting your Old Fashioned for a month, we'll focus specifically on the exciting world of flair bartending. I hear you uncultured swine out there. What is this Flar Beartending thing? Well, I'll tell you! Bartending, as I'm sure you already know, is the job bestowed upon a bartender to serve their customers that sweet sweet nectar we as a society have grown to love: Alcohol. The flair is the style, the flash, the razzle-dazzle that you all would love to see me attempt and fail miserably. Taking on the month's challenge means knowing and appreciating both parts of that delicious recipe.