Bartending/Techniques

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Pousse-café[edit]

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]

Involves doing tricks while mixing cocktails which could include; pouring from heights, flipping bottles, juggling tools, etc.