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.

Coming Soon!

• 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)