Bartending/Techniques
Pousse-café
[edit | edit source]Pour ingredients over the back of a spoon and let them flow down the side of a straight sided glass. A minimum of 3 ingredients are used in order of density to allow layers to form, for example a mix of Grenadine, Baileys and Amaretto. It is also referred to as layering.
Flair Bartending
[edit | edit source]Involves doing tricks while mixing cocktails which could include; pouring from heights, flipping bottles, juggling tools, etc.