Flair Project
There are so many choice on the market when it comes down to selecting bar tools and no one tool is the right one for all. We know that whether it’s cocktail enthusiasts or professional bartenders, everyone have their own style and they all need bar tools that are made well, are easy to maintain and reasonably prices. Here are some tools that have stood the test of time with us.
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In times of artisanal bourbons, herb-infused cocktails, and gold-plated shakers, Tiki drinks are often seen as the “sloppy drunkards that never grew up to party in style.” And yes, their bad rep is not completely unfounded. Most of us have had one (or a few) of these brightly colored and nearly deadly syrupy-sweet tropical delights served in chintzy glassware and adorned with an umbrella pick, and have sworn to stick to wine next time!
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While strawberries are known them for their flirtatious relationship with chocolate, this is one berry that can’t be tied down. And when it leaves its cocoa counterpart waiting alone at a table for two, the independent Strawberry skips town to reach its fullest potential in the Strawberry Coquette.
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What we call Strawberry Peppercorn Virgin Shrub is known in many culinary cultures of Central, Eastern and Southern Europe as kompot. Not to be confused with the dessert called compote, kompot is a non-alcoholic drink made from fruit simmered with water and sugar.
We decided to incorporate that non-alcoholic delight, and not a store-bought syrup, into our cocktails because of a few reasons…
As winter is here, it’s time to pack on the layers of clothes to get warm and cozy up with a soul soothing drink in hand. So, at Flair Project we have come up with the perfect cocktail to do just that this winter season.
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Who doesn’t like a liquid dessert? Yes, please! With the boom of these dessert cocktails like chocolate and tiramisu martinis, the trend is to mix alcohol with some sweet liquor like Bailey’s Irish cream and Godiva Liqueur. However, after the third sip the sugar crush happens and the cocktail is often left abandoned
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Lets take a break from the almond craze for a minute. Remember when we all drank dairy, ate real cheese and made a true PBJ? Yeah…me either but let’s switch up the nut and talk about almond’s forgotten cousin, the pistachio!
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If you ever had to create signature cocktails for events, then you probably know that it could be a real grind. Satisfying the inevitable demand for originality combined with facility limitations and the serious efforts most event bars usually require, makes creating cocktail lists for events more than just a muse project.
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Last month we were invited to perform at a cocktail competition held at Good Lion Bar here in Santa Barbara. The competition called for the contestants to make the best Negroni in town. This challenge attracted some of the finest local craftsmen who amazed the crowd with creative ingenuity and impressed tough judges with their all around expertise.
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