Marshall Altier, the mastermind behind the cocktails at JBird, is a writer, bartender, and enthusiast at-large of all things epicurean. His contributions have been featured in print in such publications as New York Magazine, The New York Post’s Page Six Magazine, The San Francisco Chronicle, and Gary Regan’s Bartender’s Gin Compendium.
He is part of a small group of mixologists known for helping to break down the walls between the kitchen, bar, and market, having worked with such luminaries of the culinary world as Marco Canora, Zak Pelaccio, and Sam Mason. Marshall has designed drink menus and food pairings in world-class venues from The James Beard House in New York to The Park Hyatt Hotel in Tokyo. He has worked with a long list of luxury hotels and restaurants in the United States and Pacific Rim.
He has designed flavors for such iconic clients as The Mandarin Oriental and W Hotels. Most recently Marshall has collaborated to create ingredients such as his Bar Code Organic Baked Apple Bitters with Modern Spirits in Southern California. He is the co-author of the recently released ‘How to Booze: Exquisite Cocktails and Unsound Advice’ published by Harper Collins.
Read below to find out what's in his latest creations.
