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Professional Mixology

ICE's new Professional Mixology program to teach the fundamentals of opening and running your own bar.Training for creative and business-minded bartenders
(New York Campus)

In the last ten years, few aspects of the food and hospitality industry have seen as much progress and innovation as the craft of cocktails. With the emergence of celebrity mixologists and their signature drinks, as well as speakeasy-style bars, the demand for highly skilled, creative cocktail experts has grown.

Are you a working bartender looking to elevate your craft? A cocktail aficionado who wants to gain professional skills? ICE’s six-session Professional Mixology course will provide the foundation in history, science and hands-on skills that you’ll need to stir, shake and speak about cocktails with authority. 

Held in our state-of-the-art Mixology Center, the program is designed and taught by ICE Director of Beverage Studies, Anthony Caporale. The creator of YouTube’s first instructional cocktail series, Art of the Drink, and the acclaimed Off-Broadway show, "The Imbible: A Spirited History of Drinking," Caporale is widely regarded as one of the premiere cocktail educators in the field. Having developed bar programs for numerous NYC establishments, including Bobby Flay’s Mesa Grill, as well as national restaurant chains, his experience combines the best of high end luxury cocktails and proven bar business strategy.

Course Details

Director of Beverage Studies Anthony Caporale
Wednesdays, April 4-May 9, 6:30-9:30pm
$595 • 6 sessions

Are you a working bartender looking to take your technique and product knowledge to the next level? Are you a cocktail aficionado who wants to learn how the pros make drinks? If you want a rock-solid foundation in the history, science, and skills behind professional mixology, this course is for you. ICE Director of Beverage Studies Anthony Caporale is your guide through six evenings that will dramatically transform your cocktail expertise.

Session 1: Introduction to Professional Mixology
Learn the history, traditions, and production methods behind each major category of alcoholic beverage (vodka, gin, rum, tequila, whiskey, bourbon, and Scotch), and discuss their flavor profiles, taste popular brands, and learn the most common uses for each liquor.

Session 2: Mixology Techniques
This very hands-on session will cover recipes and mixing techniques for both classic and modern cocktails. You’ll learn all about bar setup, glassware, pouring, mixing techniques for each type of drink, best practices, service speed and working clean, recipes, and popular cocktails (straight and rocks; highballs; juice drinks, multi-liquor drinks; martinis; frozen drinks; pousse-cafés; hot drinks; beer and wine cocktails). You'll then have the opportunity to make each drink under Anthony Caporale’s guidance.

Session 3: Classic Cocktails
Every bartender has been stumped by a guest who orders a drink he or she has never heard of before. With the thousands of different recipes listed in bartending books, it's nearly
impossible to learn them all. While the majority of cocktails included in these ponderous tomes are never ordered in the real world, there are several dozen drinks that every good bartender (professional or recreational) should commit to memory. Anthony Caporale has compiled these must-know cocktails into his "Bartender's Canon," and will lead you through mixing them all! 

Session 4: Culinary Mixology
Take your cocktails to the next level and start mixing like a chef. Anthony Caporale will show you how to make incredible drinks using herbs, spices, vegetables, and other ingredients more commonly found in the kitchen than behind the bar. You will learn to make a Seafood Bloody Mary, add bell peppers to your Mojitos, and spice up your martinis with fresh basil. You're guaranteed to move your window-box garden closer to your bar after this class!

Session 5: Bar Management Basics/Wine & Beer Cocktails
You'll be introduced to the basics of running a successful bar program, including how to create a profitable drink menu, developing signature recipes, inventory management, product ordering, and theft prevention. The second half will explore the latest trends in wine and beer cocktails, and how to incorporate these drinks into your beverage offerings.

Session 6: Cocktail Recipe Development
Every bartender aspires to one day create the next great drink, but few understand the flavor interactions that turn new cocktails into classics. This class will cover the templates behind successful drinks, and provide you with a solid foundation for developing signature cocktails that not only taste great, but are also profit-drivers. Once you've mastered the theory behind recipe development, you'll get to try your hand at creating your very own liquid masterpiece!

Click here to register.

Meet Anthony Caporale

Over the course of his multifaceted career, Anthony has consulted on the bar programs for Bobby Flay’s Mesa Grill, Bloomingdales’ Flip! Burger and 48 Lounge in Rockefeller Center. He has also spearheaded YouTube’s very first bartender training series, "Art of the Drink," and garnered rave reviews for his off-Broadway show, "The Imbible: A Spirited History of Drinking." In his most recent project with ICE, he teamed up with Food & Wine magazine's Dana Cowin to explore the fundamentals behind making the perfect martini in a four part video series.

Today, Anthony’s multidisciplinary talents have made beverage management one of the most dynamic elements of ICE’s career programs: “Being a great bar or beverage manager used to be a bonus for front-of-house professionals, because all the cocktails were standardized. But today, with the renaissance of cocktail culture, it’s expected that restaurants put as much thought and expertise into their bar as their food menu—otherwise, every single reviewer will destroy you.”

As part of his curriculum, Anthony performs the role of mixology myth buster, exposing the economic and human resources issues that can sink even the most exciting bar program. “People always say you make all your money behind the bar in restaurants. It’s laughable because you’re literally tracking liquid, which is much, much harder than noticing the disappearance of silverware or chicken breasts. In fact, most restaurants are losing money behind the bar because they haven’t properly trained and motivated their staff.”

For ICE students and bar professionals alike, Anthony’s no-nonsense take on the industry is as refreshing as a summertime gin and tonic: “Good bartenders always remember that the craft is not about making the drink, it’s about serving the drink. People will forgive a mediocre drink if the service is amazing, but they won’t come back for an amazing drink served by a messy or rude bartender.”

For more information or to register, click here or call (800) 522-4610.

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Find your cullinary voice