Cocktail Apprentice Program (CAP) Support Overview: Definitions and Limitations

The goal of the Cocktail Apprentice Program is to provide the highest level of service, and to assist you with executing your seminar vision as accurately and efficiently as possible. Please understand that we will be producing close to 300,000 cocktails over the course of the week, and we are providing these guidelines so that we may provide all of our guests-both attendees and presenters-with the most consistent service possible.

Overall Guidelines

  1. All cocktail recipes, sub recipes and tastings must be submitted through the submission forms. Links to submit will be sent to you after your seminar is accepted.
  2. All ingredients must be procured through Tales of the Cocktail®. If anything is to be self supplied product must be in hand at the Hotel Monteleone by the Saturday before Tales of the Cocktail and we MUST know in advance (proper paperwork required).
  3. If product is to be hand carried or will arrive less than 24 hours before the seminar start time special arrangements must be made with the CAP leadership team. That contact person will be supplied to you before your seminar so you have the correct contact person.
  4. Please note that Tales of the Cocktail must have an invoice to substantiate purchases to the ATC and all products must be purchased.
  5. CAP Leadership team must approve all batched cocktail recipes and tastings.
  6. Listed below are the limits for tastings and batched cocktails. If more cocktails or tastings are requested approval and special arrangements must be made through the CAP leadership team prior to the event.

Seminar Categories

Definition of a Straight or Neat Tasting

  1. 100% poured tastings, with no batched cocktail component or other prep requiring kitchen time or space.
  2. Tasting mats must be provided to CAP Leadership team no later than 24 hours before the seminar begins. The Presenter is responsible for printing all tasting mats. We do require that CAPs pour 100% of the product; we train for this and we have very specific procedures for our teams to follow
  3. Maximum of eight (8) pours in a single seminar.

Definition of a Tasting and Cocktail Batching

  1. A combination of poured tastings with a batched cocktail component or other prep requiring kitchen time or space
  2. CAP Leadership team must approve all batched cocktail recipes and tastings.
  3. Tasting mats must be provided to CAP Leadership team no later than 24 hours before the seminar begins. The Presenter is responsible for printing all tasting mats. We do require that CAPs pour 100% of the product; we train for this and we have very specific procedures for our teams to follow
  4. Maximum of four (4) total spirit pours. Cocktails may not exceed two (2) total pours.

Definition of Straight Cocktail Batching

  1. 100% batched cocktails, no pre poured tastings or spirit samples.
  2. Maximum of three (3) total cocktail batches.

Interactive

  1. Interactive seminars have a significant audience participation component. Technique, individual and group activity, or other deviation from the standard seminar format.
  2. EVERY Interactive seminar must be fully planned out and approved by the CAP Leadership team prior to the event to ensure success.

Definition of a SED Talk or Intellectual Seminar with No Cocktails

  1. Contains no cocktail or tasting component.

Ingredient/Resource Limitations

  1. We source our produce locally in New Orleans. We cannot provide out-of-season or unusually exotic ingredients unless they are readily available on the Internet. If exotic ingredients are specified then the presenter must supply specific ordering information in a timely manner (website, specific brand or grade, etc.)
  2. CAPs will execute reasonable kitchen prep and batching. If extremely precise knife skills or advanced kitchen knowledge and ability are required the CAP Leadership team must approve it and know the needs prior to the event. This is all to make sure your seminar is a success.
  3. Specialty sub recipes: All syrups, purees, shrubs, infusions or other ingredients that the CAP team will be required to produce MUST be accompanied by an appropriate sub-recipe, submitted through the website form.
  4. Self-supplied ingredients brought or shipped directly to the CAP Team at the Hotel Monteleone. All self-supplied ingredients should arrive at the Monteleone no later than the Saturday before Tales of the Cocktail. The CAP Leadership team must approve any hand-carried ingredients or anything that will arrive less than 48 hours before the seminar start time. We cannot use any alcoholic items that are not registered in the State of Louisiana and need to work with all brands to source and purchase spirits. If spirits are not brought in legally we cannot use them. Please contact Christina@TalesoftheCocktail.com before shipping and she will provide you with the proper shipping labels.
  5. The CAP team has access to the following common kitchen equipment:
    • Burners
    • Ovens
    • Walk-in Freezer and Refrigerator
    • Juicers
    • iSi Whippers and Soda Siphons
  6. The CAP team does NOT have access to the following uncommon kitchen equipment
    • Vacuum Sealer
    • Immersion Circulator
    • Liquid Nitrogen
    • Centrifuge
    • Dehydrator
    • Bulk CO2 (kegs/carbonators/regulators/etc)
    • Rotary Vacuum Evaporator
    • Bottling/Canning Equipment
  7. All specialty equipment must be supplied by the presenter and approved by the CAP Leadership team. We will work with you on shipping arrangements to ensure you have everything you need to have a successful seminar.

POS and Other Seminar Room Requests

  1. If glassware is required for the tasting/cocktails, they must be submitted along with recipes. Otherwise the standard Tales of the Cocktail 5oz cups will be used.
  2. If POS and other items will be distributed to seminar attendees, please let us know as the same time you submit the seminar recipes.
  3. All POS and other items to be placed at each seminar attendees’ seat must be in hand at the Monteleone by the Saturday before Tales. If product is to be hand carried or will arrive less than 24 hours before the seminar start time special arrangements must be made with the CAP team prior to the event.
    1. Please contact Melissa@TalesoftheCocktail.com for directions on shipping to the Tales of the Cocktail Office or Hotel Monteleone. We will make sure your items are ready for distributor prior to the event.
  4. Any non-standard POS must be approved by the CAP Leadership team prior to the event.
  5. Any equipment required by the Presenter to demo cocktails/techniques/etc must be submitted along with seminar recipes and will need to be self supplied or ordered through the venue/Tales of the Cocktail. This includes any non-standard AV needs.

Seminar Room Capacities

Below are the Room Capacities for the Seminar Rooms that we used in 2016. If we have any changes in rooms we will update and of course upon selection of your seminar we will let you know the room possibilities.

  • Royal Sonesta
    • Fleur de Lis Suite-138
    • Acadia Suite-129
  • Hotel Monteleone
    • Queen Anne Ballroom-215
    • Nouvelle East Ballroom-95
    • Nouvelle West Ballroom-95
    • Iberville-71
    • Bonnet Carre-39
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