In the entertainment capital of the world it may come as no surprise that when you order a drink, you may get a little more than you asked for... and not just alcohol content.

Las Vegas has done a great job attracting some of the finest bartenders in the world. In some places, mixologists are hired not only for their cocktail knowledge, but also their ability to wow customers while preparing their delectable poison. This unique breed, commonly referred to as flair bartenders, entertain as much as they serve up some of the most tantalizing libations. And Kahunaville at TI may be the best place in town to see these talented artists strut their stuff.

Flair, a style of bartending that adds a lot more sizzle to the fizz, involves juggling, flipping, spinning, throwing, balancing, and catching bottles, glasses, and even various bar tools while making the cocktails. It truly is an art as it involves acrobatic-like movements to enable multi-bottle pours, inverted catches and grabs, and behind-the-back throws and catches that require the utmost precision to successfully perform the various tricks of the trade.

Flair bartending is certainly nothing new. In the ‘80s film “Cocktail,” Tom Cruise provided a legitimate glimpse of the flamboyant profession. But, did you know that it has been around for more than 150 years? In the mid-1800s, Jerry “The Professor” Thomas performed flair at the Metropolitan Hotel in New York whenever he served up his famous Blue Blazer – pouring flaming scotch and water from glass to glass in a long, fiery stream. This American bartending legend also helped to create The Bartender’s Guide, first published in 1862, which included recipes for a style of a new, mixed drink called a “cocktail.”

Today, Kahunaville may also be the best place to see just how far the cocktail has come. Not only famous for their mouthwatering menu items inspired by Caribbean, Asian and Mediterranean influences, Kahunaville boasts some of the most outrageous cocktails you’ll find on The Strip. Guess that’s why it’s such a hot spot for happy hour. Walk into the tropical oasis of food and fun and belly up to the island bar where “showtenders” from all over the world will blind you with brilliance while mixing award-winning drinks. And if you’re lucky, you just might catch one of the hottest talents on the planet.

Born in the ‘80s, Rodrigo Cao began bartending at a local bar in Buenos Aires when he turned 16 – the legal age in his native Argentina. Early on, a fellow bartender who could juggle two bottles of booze with one hand inspired Cao. Determined to develop the skill, Cao practiced three to four hours daily in his backyard on the grass, where he wouldn’t break any bottles. It wasn’t long before he had mastered the skill and won three national competitions.