B-Qube: Acrobatic Ice

 2 minutes to Roman's point of view about Brema Ice

Over 150 competitions all over the world, 93 podiums including 40 victories and over 2000 students, Roman Zapata fully embodies the spirit of Flair Bartending. A discipline that alternates so-called "acrobatic" movements, using bar equipment, with elegant and classy cocktails.

The word "flair" means skill, style, charm, while the expression "bartending" refers to the action of serving all types of drinks.

The Bartender turns into a “performer”. Through a show in which glasses, bottles and shakers are transformed into protagonists.  How does ice fit into this context?

With Flair Bartending a theatrical bar show is staged. An original cocktail is prepared and mixed to the rhythm of music and various acrobatics. Artistic expression and action play a fundamental role of equal importance to the result and the equipment plays an important role in the quality of the cocktail prepared. The ice cube must be full and very strong. In various performances I have had the opportunity to use Brema B-Qube and during the shake it does not break, despite the angles, and works well throughout the mixing process.

Brema Ice is a technical ice that focuses on its extreme transparency. When does the clarity of the ice count in the success of a good cocktail?

Quality is measured first of all by the transparency effect of the ice, which is not only an aesthetic factor but also a qualitative one. The ice to be used to make a real performer drink must be transparent: the clearer the ice cube, the higher its quality.

Ice is transparent when it is produced with a professional maker and with the use of pure water; only in this case we will have an excellent ice able to keep the temperature longer and water down the cocktail less.

Finally, how do you become a Flair Bartender? What advice do you want to give to young people who try their hand at this discipline?

You become a Flair Bartender with a lot of training. You have to start from the basics and have a lot of consistency, which is why training is essential. My advice for youngsters who embark on a career as a flair bartender is to be proud of each stage of their technical development without being conformists, and to focus on creativity, which is definitely the best part of flair.