The Cocktail Apprentice Program is an exclusive mentorship program for up-and-coming bartenders to learn alongside some of the biggest names in the business during the five days of Tales of the Cocktail. Since 2008, more than 580 apprentices have gained extensive experience working and managing large-scale, high-volume events while providing an invaluable service to Tales of the Cocktail Foundation (TOTCF) and the industry as a whole. TOTCF continues to support the growing fraternity of past apprentices by offering exclusive opportunities for scholarships and financial aid to further support their growth within the industry.

The Cocktail Apprentice Program consists of 4 levels of classes. Once a CAP has been a Red Coat, they may apply to become a Grey Coat and, in the future, are eligible to be invited to be a Black Coat or White Coat. 

Level 1 – CAP Red Coat

The CAP Red Coat class includes 40 new apprentices who are selected to join the Cocktail Apprentice Program each year through the application process. The behind-the-scenes team, Red Coats, are paired with a Grey Coat mentor to learn the ropes and make the cocktails featured at Tales of the Cocktail possible. 

Level 2 – CAP Grey Coat

The CAP Grey Coat class includes 20 apprentices who are selected through the application process each year. They are the behind-the-scenes Tales of the Cocktail mentors and leaders. While providing mentorship to the incoming Red Coat class, the Grey Coat class is responsible for executing the cocktails and tastings during seminars and special events at Tales of the Cocktail and play an integral role in the success of the conference’s educational programming. 

Level 3 – CAP Black Coat

The CAP Black Coat class includes four (4) Cocktail Apprentices who act as “assistant managers.” They are invited to participate by CAP Leadership. They support Tales of the Cocktail with their detail-oriented work to manage the CAP Grey Coat and CAP Red Coat classes. 

Level 4 – CAP White Coat

The CAP White Coat class includes five to six (5-6) experienced Cocktail Apprentices. The class is responsible for managing and directing the entire Cocktail Apprentice Program during Tales of the Cocktail, and they are involved in the selection and performance of the Red, Grey, and Black Coats. 

Online applications will be available on this CAP page on Tales of the Cocktail Foundation website. You can also check for the start dates and deadlines here.

Tales of the Cocktail Foundation (TOTCF) is more than a workplace or a week-long festival. It is a year-round community that connects people of diverse backgrounds, experiences and identities across the country- and across the globe- all united under the TOTCF mission of educating, advancing, and supporting the spirits and hospitality industry. 

The TOTCF community is made up of employees, volunteers, contractors, vendors, sponsors, committee members, presenters, judges, awardees, Cocktail Apprentices, event attendees, and other affiliates. All of these populations, at every level of the TOTCF community, play a part in creating a safe, supportive, and professional environment, both in person and online. Every member of our community deserves to feel safe and supported, whether attending one event or involved in organization leadership. TOTCF has developed this Community Harassment & Misconduct policy to affirm our commitment to maintaining a safe and respectful environment for all. 

TOTCF is dedicated to providing a positive experience for everyone, regardless of race, color, religion, sex, sexual orientation, gender identity or expression, age, disability, marital status, citizenship, or national origin. As TOTCF community members, we respect, value, and celebrate the unique attributes, characteristics, and perspectives that make each person who they are. Diversity and inclusion are essential to the mission of TOTCF, and these values are at the forefront of all TOTCF actions and events. We respectfully expect and require our stakeholders, partners, and participants to reflect and embrace these core values.

Read more about the TOTCF Code of Conduct.

Are you an industry professional from somewhere in the world and at least 21 years old by May 1, 2025? Then YES!

This includes bartenders, bar managers, barbacks, brand ambassadors, educators, distillers, etc. As long as your VISA (etc.) allows, you’re over 21 years old by May 1, 2025, and there’s no conflict from your employer, you are perfectly eligible to apply.

Absolutely! No matter where you live, we want you to feel encouraged to apply. Each year we receive around 500 applications and are only able to select 40 for the Red Coat position, so it’s important that your application answers stand out!

English does not have to be your first language, however it is the primary language used throughout the week, so you should be comfortable speaking and understanding it.

The first year CAPs work closely together in teams and are mostly responsible for the prep and execution of all cocktails and tastings presented during seminars throughout the week and as well for Tales Catalyst and the Spirited Awards ceremony.

For Tales of the Cocktail 2025, we will accept 40 Red Coats.
Each year, we also identify and notify around 10 alternates who are on “stand-by” should any of the 40 Red Coats have to decline or cancel before July 1.

As a Red Coat, you are responsible for providing your own flights to and from New Orleans. Lodging accommodations for the duration of the program, breakfasts and lunches, and access to brand parties are all covered by the Tales of the Cocktail Foundation with the support of our annual CAP Partners. In addition, the Foundation provides a small stipend for dinners and snacks throughout the week.

For TOTC 2025, Red Coats, or first year CAPs, are required to arrive no later than 3:00 PM on Friday, July 18 (Thursday for International CAPs) and leave no earlier than Saturday, July 26 (following the conclusion of the week of Tales). A total of 8 nights (9 if you are traveling from out of the US).

Grey Coats are required to arrive no later than 4:00 PM on Thursday, July 17 (Wednesday for International CAPs).

We do not expect to have much free time throughout the week. Training and seminar work is very structured, and we try to keep the teams together at night.

No, as a Red Coat (first year CAP) you will not be available to work any other events or seminars throughout the week. This includes any events on the Friday-Sunday pre-Tales beginning. Grey and Black Coats must receive approval from CAP Leadership (White Coats). 

Absolutely not. We support any and all lifestyle decisions.

Feel free to email [email protected] with any and all inquiries.

• Kelly Dcruz (Beverage Director at The Secret Mermaid, Singapore)
• Parker Luthman (Bartender at Gift Horse & Oberlin, Providence, RI)
• Madeleine MacDonald (Instructor in the School of Hospitality and Tourism at SAIT, Calgary, AB, Canada)
• Joshua Thompson (Bartender at Bar Contra, New York, NY)

• Glenn Eldridge (Gin Portfolio Ambassador of Pernod Ricard Gulf Region, Dubai, U.A.E.)
• Kai Lucas (Head Instructor of European Bartender School, Brooklyn, NY)
• Leishla Maldonado (Beverage Director of Loma, Providence, RI)
• Jacob Mentel (Brand Advocate for Coruscent, San Diego, CA)

Read the announcement here.

• Dylan Brentwood (Bar Director, Bar Kismet, Halifax, Nova Scotia)
• Arianna Hone (Lead Bartender, High West Saloon, Park City, UT)
• Themistoklis Kontodimas (Brand Ambassador for Pernod Ricard Hellas, Athens, Greece)
• Brittany Simons (Bar Manager, the eddy, Providence, RI)

Read the announcement here.

• Fiona Bruce (Brand Ambassador, Ron Colón Salvadoreño – Berlin, Germany)
• Chase Wilhelmsen (Bartender, Andaz Maui – Wailea, Hawaii)

• Alexis Belton (Bar Director, The Aviary – Chicago, IL)
• Eric Scott (Bar Manager/Head Bartender, Thyme Table – Bay Village, OH)
• Iván Villegas (Bartender, Davies and Brook at Claridge’s Hotel – London)

• Cam Brown (Head Bartender, Clough Club – Vancouver, BC)
• Bobby Murphy (R&D Bartender, Existing Conditions – New York, New York)
• Mary Palac (Bartender, Paper Plane – San Jose, CA)
• Stella Snyder (Better Luck Tomorrow – Houston, TX)
  *2017 recipient participating with 2018 recipients*

• Scott Tipton (Managing Partner, PoPFest – Kensas City, MO)
• Trey Hughes (The Portland Hunt & Apline Club – Topsham, ME)
• Jack Schramm (Pernod Ricard – Brooklyn, New York)
• Donnie Wheeler (Havana Club Brand Ambassador – Toronto, Ontario Canada)
• Bazil Zerinsky (Freelance Consultant – Gerakas, Attica Greece)
• Bob Louison (Bartender, Pussyfoot Saloon – Seoul, South Korea)
• Jenee Craver (Bartender, ITV – Philadelphia, PA)

• Leo Robitschek (Bar Director, Make it Nice Hospitality: The NoMad Hotel, The NoMad Bar, Eleven Madison Park – New York, New York)
• Dean Hurst (Owner, R and D Hospitality – Tampa, Florida)
• Juyoung Kang (Lead Mixologist, Delmonico Steakhouse – Las Vegas, Nevada)
• Joann Spiegel (Events Manager/Bartender, Cocktail Kingdom, Mace Cocktail Bar – New York, New York)
• Hannah Waters (Manager, Resident Aunty of Skinny’s Lounge – Singapore)
• Berit Jane Soli-Holt (Head Bartender, Artemisia Bar – Mexico City, Mexico)
• Samuel David Gauthier (Head Bartender, Boilermaker – New York, New York)
• Ciaran Wiese (Bartender, The Last Word Astoria – Queens, New York)

• Karah Carmack (The Monterey – San Antonio, Texas, United States)
• Laura Kelton (Fulton Market Kitchen – Chicago, Illinois, United States)
• Nathan O’Neill (Dandelyan – London, United Kingdom)
• Angel Teta (Ataula – Portland, Oregon, United States)
• Christopher George (Bar 151, Porchlight – Brooklyn, New York, United States)
• Karen Fu (The Happiest Hour, Mayahuel – Brooklyn, New York, United States)
• Antonio Parlapiano (The Jerry Thomas Project – Rome, Italy)
• Maxwell Britten (Maison Premier – Brooklyn, New York, United States)

• Michael R. Anderson (Account Manager, Hawthorn Beverage Group –Louisville, Kentucky, US)
• Jonathon Armstrong (Bartender, Death & Company – New York, New York, US)
• Jason Endress (Bartender, Legume Bistro – Pittsburgh, Pennsylvania, US)
• Tommy Klus (Former Curator, Multnomah Whiskey Library – Portland, Oregon, US)
• Elizabeth Powell (Bar Manager, Tallulah’s – Seattle, Washington, US)
• Alex Renshaw (Head Bartender, Drumbar – Chicago, Illinois, US)
• Jon Smolensky (Founder of Sovereign Wine and Spirits Canada – Vancouver, British Columbia, CAN)
• Mike Treffehn (Head Bartender, The Franklin – Philadelphia, Pennsylvania, US)

• Chris Churilla (Bartender, Terminus – Corvallis, Oregon)
• Jason Kemp (Bar Manager, The Family Dog – Atlanta, Georgia)
• Logan Lavachek (Bartender, Highball – Chicago, Illinois)
• Franky Marshall (Bartender, Monkey Club & The Tippler – New York, New York)
• David Delaney, Jr. (Bartender, Citizen – Boston, Massachusetts; Bar Manager, Still & Stir – Worcester, Massachusetts)
• Thomas Klus (Bar Manager, Kask – Portland, Oregon)
• Brian Matthys (Bartender Le Bernardin – New York, New York)
• Neil Kopplin (Creator and Owner Imbue Vermouth – Portland, Oregon)

Batching 101 with John Deragon and Trevor Kallies will cover the origin of our batching procedure, how the CAP team goes from a sometimes broken single cocktail recipe to a batch recipe that can serve an entire seminar room (presenters first). It will cover the evolution of batching, recipe generation, batch size calculation and the ‘Cocktail Apprentice Method’ of batching success. And, of course, there will be some stories and anecdotes along the way.

MModerated by CAP Leader A-K Hada, featuring CAPs Alexis Tinoco and Juyoung Kang, Batching 201 will take attendees through the last steps of the CAP batching process. Learn how to review and spot-check recipes for errors, the importance of a printed recipe card & labels, discuss the various pitfalls that may occur when batching, receive an overview on estimating yields for ingredient purchasing, garnish prep, and of course, how to use this knowledge to contribute to your bar program.

If you missed “Batching Part I: Batching 101”, we recommend you watch before tuning in.

Join Zahra Bates, Daisy Dudley, and Richard Beltzer as they delve into the importance of ‘knowing your why’. This will be an all-CAP alumni panel discussing how we take our most important steps of personal development in and outside of the industry and the role purpose plays in our decision-making. Bring your passion and curiosity and let’s explore the potential of our careers when we prioritize ourselves.

Join Rhiannon Enlil, Joann Spiegel, and Justin Lane Briggs to discuss how their careers have shifted from working behind the bar into roles of logistics, education, and presentations. With decades of experience as working bartenders, all three former CAPs now have unique positions in the world of spirits and cocktails. Whether you’re looking to make a change or planning for the future, these three CAPs share insights on alternative routes in the beverage industry.

Join members of the 2022 CAP leadership team for a live webinar as they discuss the ins and outs of the Cocktail Apprentice Program and answer questions on applying for the CAP Class of 2022.

Dive deeper into the CAP Program as CAP Leadership explains what the Cocktail Apprentice Program is looking for in an applicant for the 2022 Red Coats, some tips for the application process, and some suggestions on things to brush up on to make you a shining star! Don’t forget to watch part one of this series to get all of the information for the CAPs!

Join members of the 2022 CAP leadership team as they answer last-minute questions about applying for and being accepted as a 2022 CAP. Can’t apply this year or maybe you don’t get accepted? They will also offer other information on how you can still be a part of TOTC2022 by working or volunteering.