The 11th Edition of the
The Bartender Talent Academy Cocktail Competition 2026 is LIVE!
The Bartender Talent Academy by Rémy Martin, co-sponsored by BARTENDER® Magazine, is the ultimate cocktail competition for professional bartenders in:
New York City, Miami, Chicago, Houston, Los Angeles, Atlanta, Washington, D.C., and Phoenix
Kicking off with online submissions from March 1 – April 15, 2026,
Are you ready to raise the bar?
Get ready to submit your recipes, scan the QR code to sign up!
BTA Cocktail Competition 2026: The Challenge
- A batched cocktail is a cocktail where most or all ingredients are pre-assembled, andmixed in advance, before service.
- Ingredients are measured and combined in one container (except perishable ones: fresh citrus, carbonation, float, garnish, etc.).
- A good batch preparation ensures constant freshness & balance in the taste.
- It gives a bartender more time to focus on the guest and to deliver a best-in-classservice ritual.
- The bartender should shake, stir, roll or dilute in service, depending on the recipe.
The goal is consistency, precision, speed, and repeatability.
Participating Markets
- New York City
- Chicago
- Houston
- Miami
- Los Angeles
- Phoenix
- Washington D.C.
- Atlanta
BTA Cocktail Competition 2026: The Process
01.
Open Submission Period
Submission portal open for submissions from bartenders in selected markets
March 1- April 15
02.
Live Judging
Bartenders will be selected to present their cocktails live in front of a judging panel in their home bars
- Judging panel will visit selected bartenders at that home bars for live presentations
- One semi-finalist will be chosen in each participating market for the next round
May 1-May 20
03.
National Semi-Final
Semi finalists will be notified and asked to create a cocktail video with a professional videographer for final judging.
May 25-June 20
04.
Global Final
Winner announcement
Global final in France
- 1 winner per country
- Global final starts October 19th 2026
Oct 19-Oct 23
Recipe & Preparation Requirements
Rules About the Recipe
- Mandatory use of Rémy Martin VSOP
- The single cocktail must include 45ml / 1.5oz of Remy Martin
- (Any infusion or modification must keep the spirit recognizable.)
- Other spirits: If using other spirits or liquors in your recipe, prioritize Rémy Cointreau products if available.
- The cocktail must include 3 to 8 ingredients maximum (excluding garnish).
- House-made ingredients (syrups, tinctures, clarifications, etc.) must include a technical sheet of how to make it.
- Garnish must have a purpose and serve the cocktail (enhancing flavors/ experience / storytelling)
- Batch stability:
- The batch must stay stable for at least 72 hours.
- Batch volume:
- Minimum batch volume: 1 L
- (The batch must allow at least 5 identical servings for judging panel)
Rules about batch preparation
- Method transparency
- Participants must submit:
- Precise recipe (exact ML/OZ or grams).
- Technical recipe (steps, dilution, infusion, filtration, storage & expiration date, possible allergens, final ABV of the cocktail)
- Dilution management
- Dilution should be added during service, using any methods (shake, stir, roll).
- Fresh ingredients
- Fresh juices or unstable products are allowed only if stabilized (acidified, clarified, pasteurized)
- Home made ingredients
- Precise explanation & alternative options should be able to be sourced or reproduced by professionals’ bartenders.
- Scalability / Feasibility
- The preparation must be suitable to use in bar service on a menu.
Judging Criteria
Panel will be composed of drinks experts in the industry
- BALANCE AND FLAVOR
- PRESENCE OF RÉMY MARTIN VSOP
- CREATIVITY
- TECHNICAL EXECUTION
- FOLLOWING OF BATCH
- DEFINITION
- RITUAL OF SERVICE / WOW
- FACTOR
- ABILITY TO BE REPRODUCED /
- SCALABILITY
- STORYTELLING
- The story must explain:
Why the spirit works in the cocktail. - How Rémy Martin VSOP flavor profile is highlighted.
Linked with a personal story
- The story must explain:
Competition Entry Form
Please fill out the form below to submit your batched cocktail submission into the competition.