About Anthony

Anthony Caporale is an award-winning Off Broadway and online producer in the virtual and live event worlds, internationally known for being the first to bring mixology to both YouTube, with his seminal web video series Art of the Drink, and then to the New York stage with his groundbreaking Off-Broadway musical comedy series, The Imbible. There are few producers who combine such a long history of creating critically-acclaimed online video content with the experience of mounting a series of successful and long-running New York City theatre productions.

Anthony began his media career as the Producer and Host of Art of the Drink in the summer of 2006, just months after YouTube first opened to public content. Art of the Drink was the first online show about cocktails and spirits, and quickly garnered millions of loyal viewers worldwide with over 90 award-winning episodes available on every major web video site.  The series was an iTunes top-twenty-five Food Podcast, was named Best Instructional Podcast by The New York Times Online, and has been nominated for four Taste Awards for beverage programming.  Art of the Drink is frequently cited by many of today’s leading bartenders as a formative influence on their careers and one of the harbingers of the craft cocktail movement. Anthony has since gone on to create and host Broadway Bartender which was distributed by BroadwayWorld and nominated for two Taste Awards, ultimately winning Best Drink or Beverage Program Online, and he also wrote and hosted Spoon University’s acclaimed Mixology 101 series.

For the stage, Anthony has written and produced four hit Off-Broadway musical comedies about the history of cocktails and spirits, and starred in over 600 performances of the original show, The Imbible: A Spirited History of Drinking. Playing in an open run at New World Stages, New York’s premiere Off-Broadway theater complex, The Imbible: A Spirited History of Drinking sweeps audiences along a 10,000-year journey through history and across the globe accompanied by craft cocktails and the vocal stylings of The Backwaiters acapella group. The Imbible recently entered its fifth year as one of the 100 longest-running Off-Broadway shows of all time, and has been a smash-hit among both audiences and critics. Hailed as “remarkably compelling” by Time Out New York and “an absolute must-see” by The Huffington Post, The Imbible treats audiences to a completely original and thoroughly enjoyable evening of theatre utterly unlike anything they’ve ever experienced. The second chapter of the series, The Imbible: Rum And Pirates premiered on Hornblower’s Alive After Five New York City harbor cruises in 2015 before returning by popular demand for a second run last summer in a much-expanded version. The holiday chapter, The Imbible: Christmas Carol Cocktails will be playing its fifth season this winter, following four previous blockbuster yuletide runs. The latest edition, Day Drinking: The Brunch Musical which tells the story of brunch and brunch drinks, also in an open matinee run at New World Stages with well over 200 performances to date.

Anthony is also well-known for his long career in restaurant management, consulting, and education, specializing in beverage programming and training. After graduating from Duke University, Anthony took what was supposed to be a summer job waiting tables at Darryl’s restaurant in Durham, NC, before returning to New York City to put his newly-minted mechanical engineering degree to work. Fate intervened when only five weeks later he was given a position behind the bar, and that summer job happily stretched into a year of full-time work. “I loved bartending from day one,” remembers the long-time actor, “I used to say it was like giving a new performance every night, but only having to audition once.” Although Anthony eventually left Darryl’s, from that point forward he never left bartending.

While managing an engineering team at Underwriters Laboratories during the day and bartending in the evenings, Anthony was asked to lead the opening bar staff of Chapel Hill’s legendary Top of the Hill brewpub during the height of the microbrewery explosion. Soon after, and much to the chagrin of his Duke classmates, he signed a lease for his own restaurant on the University of North Carolina’s infamous main drag, Franklin Street. After gutting and completely renovating the historic space himself, including riding a jackhammer to cut trenches for drain pipes, building walls, and laying floor tiles, Anthony’s Grill finally opened for business. “I did more things wrong than right,” Anthony recalls, “but that project was my working MBA.”

Discovering that his true passion lay in the organized chaos of opening bars and restaurants, Anthony sold his eponymous grill and joined Brinker International‘s newly acquired and rapidly growing Maggiano’s business unit, where he became a member of the Corporate Training Team responsible for opening new locations. Anthony finally returned to his home state of New York when he was asked to be the Director of Operations for The John W. Engeman Theater after designing the bar and lounge during its $5 million build-out. Bloomingdale’s recruited him next to open and manage Flip, the newest restaurant in their flagship Manhattan store and their only restaurant with a full bar. To date, Anthony has been involved in the opening of over a dozen major restaurants in roles ranging from Consultant to General Manager to Owner.

During the more than two decades of his career, Anthony has also served as the Beverage Manager for Bobby Flay’s flagship Mesa Grill restaurant, the Launch General Manager of Forty Eight Lounge in New York City’s Rockefeller Center, and he’s been retained as a Management Consultant for numerous other bars and restaurants.  Anthony’s qualifications include:

In addition to fixing struggling restaurants and bars, Anthony is the Director of Spirits Education and Beverage Research at New York City’s award-winning Institute of Culinary Education, where he also sits on the Restaurant & Culinary Management Faculty. He has served as the U.S. Brand Ambassador for Drambuie® Scotch Liqueur, the U.S. Cocktail Ambassador for Truvia® Natural Sweetener, and the Managing Editor of Chilled Magazine, one of the leading trade publications for cocktails and spirits. Anthony is currently the Brand Manager for Tarongino USA sparkling wine made from 100% organic Valencia oranges.

Anthony is also a popular speaker at cocktail shows and industry conventions such as The Manhattan Cocktail Classic and Portland Cocktail Week, and he is a favorite guest on many TV and radio shows including:

Additionally, Anthony has given two Talks at Google, and he has appeared in a number of national television commercials including as a judge in The Food Network’s Chopped: Open Basket series and as a Chef Instructor in KitchenAid’s Diamond Blender commercials. Working with IBM’s Watson supercomputer, he created the cocktail recipes for the groundbreaking cookbook, Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Education. He has twice served as coach for the U.S. Team at the Calvados Nouvelle Vogue International Trophies, the Ryder Cup of Calvados cocktails. In 2008, Anthony was commissioned a Kentucky Colonel by Governor Steven L. Beshear for his work promoting and educating consumers about Bourbon. Anthony currently sits on the state board of Slow Food New York State as the Chair of the Slow Drinks Committee. Most recently, he was asked to join Adventure Canada‘s Newfoundland Circumnavigation 2018 Expedition as a Scientist-In-Residence to study how to better align onshore beverage products and traditions with onboard beverage programming to further develop their Taste of Place Program.

In his free time, Anthony is an avid distance runner, competing in several half-marathons each year as well as the 2016 through 2019 New York City Marathons, and a ballroom dance enthusiast with a particular affinity for Argentine tango. Anthony is also an active member of The Amateur Astronomers Association of New York, and can often be found at community outreach events guiding views through his prized Meade LX200 telescope.