That type of flourish is the Japanese style. From what I understand, the bartenders in any high-end japanese bar will move and pour exactly like that. It’s fun to watch, but I just can’t see myself using that style. Check out Kazuo Uyeda’s book, he has a section on it. Also if you ever make it to Angel’s Share in NYC, they train their staff in this style.
Thanks for the info Joseph, thought only the shake was japanese style.
Have you seen other garnishes by Caporalle?
Very heavy on flowers, glitters, silver pearl. I really enjoy
Measure & Stir 
June 12, 2013 at 12:05 pm
This guy is brilliant, even being so “flourish”
June 12, 2013 at 12:20 pm
“Just in case”
June 13, 2013 at 10:47 am
That type of flourish is the Japanese style. From what I understand, the bartenders in any high-end japanese bar will move and pour exactly like that. It’s fun to watch, but I just can’t see myself using that style. Check out Kazuo Uyeda’s book, he has a section on it. Also if you ever make it to Angel’s Share in NYC, they train their staff in this style.
June 13, 2013 at 3:23 pm
Thanks for the info Joseph, thought only the shake was japanese style.
Have you seen other garnishes by Caporalle?
Very heavy on flowers, glitters, silver pearl. I really enjoy