top of page
Search

The Magic Behind 3ft of Mahogany

The Professor, Cocktails and Dreams.

Flair bartending is an artform that many of us have mixed feelings about. Some bar patrons just want the booze, others don’t quiet understand its purpose and then there’s a few of us who know what flair bartending is but think it’s outdated. When people think of flair bartending in the US, we think of the infamous TGI Fridays and a smorgasbord of sweet layered shots. We think of the bartenders serving mixed libations in funky glasses and colorful crushed ice, garnished with paper umbrellas under the bright lights in Las Vegas, but…what about the movie Cocktail?

Yesterday I was in the mood for something inspiring and uplifting during quarantine boredom, which is every day at this point. So we decided to rent "Cocktail" on Apple TV.

I was craving to watch a flick that I haven’t seen in awhile, and I wanted to feel the energy of a busy, booming atmosphere that I kind of miss from being out of work. I am also a fan of Tom Cruise’s performances in every decade so seeing the 26 year old version of him in the retro ensembles was a treat. It was a blast from the past, the perfect remedy. I was also in the mood to see shots of Manhattan from Long Island City’s angle in 1988, aerial views of the Twin Towers, a decade of living in excess and over consumption, as well as the art of flair in this time period. My mind was turning like a wheel because it must’ve been so cool to see the Big Apple alive back then, it’s like it was another world. It looked like it was thriving and the place to be.

Flair bartending played a huge part of this 80’s classic starring Tom Cruise as Brian Flanagan, and Bryan Brown as Doug Coughlin, the Mr. Miyagi behind the 3 ft. of mahogany. Coughlin is this aged, pained, knowledgable, wise crack, surly bartender who takes young Flanagan under his wing and teaches him everything he knows from keeping it cool behind the stick to knowing that a bottle of Louis XIII cost $500. Talk about that 80’s product placement huh?! Well played, especially with the Baccarat crystal shout out. I indeed appreciated that!

“Stick with me son, I’ll make you a star,” said Coughlin who would refer to himself in third person from time to time. Gosh, imagine if Instagram existed back then? Flanagan would be a mega influencer. In the flim, Coughlin whispers to Flanagan, “there are many ways to fool the customer,” as he highlights the tricks of hospitality and how it is seen as an artform. We then witness the epic scene of the two bartenders slinging drinks while dancing to "The Hippy Hippy Shakes" and everyone's gone wild as they are tossing mixing tins in the air. The audience witnesses an unforgettable performance in bartending filmography as this scene has inspired most people who are bartenders now.

Thanks to Jerry Thomas, America’s first bartender.

Born Jeremiah P. Thomas, he also went by the name of The Professor and carried around a doctor’s bag filled with bar tools, that contained shaking tins adorned in crystals. He was one flashy mo’ fo’ and it was sure that everyone knew who he was but I suspect he was very wise yet he didn’t seem like a con artist who would have something up his sleeve. Tricks and that particular style of fancy moves with his tools was definitely a unique skill to have back then but it worked. He was originally from Sacketts Harbor, New York before becoming a well known bar and saloon owner in the mid to late 1800’s. For years he travelled across the country with the money he inhereited from his father’s death and worked in hotels, showcasing his famous Blue Blazer cocktail, the main attraction. It was the transfer of whiskey, boiling water, and powdered sugar lit on fire to and from large silver plated tankards (metal beer mugs). Basically it was a liquid fire show and the very start o what we know of flair. Jerry Thomas was also known for his goblets decorated with jewels; he definitely wanted to leave an impression. I’m sure he did if one point in his career it was rumored that when he tended bar at The Occidental in San Francisco, he made $100 a week, which was more than what the vice president of the United States would make.


If Jerry Thomas and Coughlin had one thing in common it was that they knew their customers and gave them what they wanted.

In reality a good bartender always has the guests experience in mind, as it’s their job to give them what they came in for. That’s the hands on part of “service”, it’s a show. It’s sheer entertainment. And that’s why we tip!

Jerry Thomas was the legend who made the craft an art form. These days as a bartender it wouldn’t hurt to understand the importance of showmanship and flair. Today in 2020, I predict flair to be making a come back again. Modern flair as we call it. A lot of us are going to see more and more bartenders on screen making drinks with love, adding some personal style in cocktail building for your viewing pleasure. Modern flair is being mindful in your movement when making a beautiful craft cocktail that is not only visually pleasing but balanced nicely. It’s going to be about a lot of heightened senses, surprises, intensity, disbelief, anything to get the blood flowing in a positive way. It’s all about making things with care and intention but being extra about it. Just knowing how to make a drink with finesse, honoring “the Professor”, and keeping the guests entertained will be the key takeaways in wowing any audience or entertaining them at home.


29 views0 comments

Opmerkingen

bottom of page