Marshall Altier

Marshall Altier

Marshall Altier

Marshall Altier 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, and 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 an all-star cast of luminaries of the global culinary world while fostering the ever-lasting pursuit of craft cocktails by being part of the opening team of a laundry list of New York’s top cocktail haunts like JBird Cocktails, Death & Co, Tailor, BoBo, Crosby Bar and 1534.

Marshall has designed drink menus and food and wine 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 where he has helmed bar programs of two of Restaurant Magazine’s Top 50 Restaurants in Asia, Amber (Hong Kong) and Eat Me (Bangkok).

While his roots trace him back to his childhood in Northeast Ohio, Altier has gone on to headlined world-class events from The Hong Kong International Film Festival to The New York Food Film Festival and served as a mentor and judge for Diageo’s World Class competition. He has designed flavors for such iconic clients as The Mandarin Oriental Hotel Group and Bath & Body Works. Marshall has collaborated to create his very own brand Bar Keep Organic Baked Apple Bitters.

He is the co-author of How to Booze: Exquisite Cocktails and Unsound Advice published by Harper Collins Publishers and a regular contributor to such industry stalwarts as, Tasting Table, and Mr. Porter’s The Knack.

Links to Press, Menus, and Recipes

“Marshall Altier’s cocktail list is intoxicatingly broad, with drinks that pay tribute to mixologists dead and alive, utilizing such esoteric ingredients as baked-apple bitters, coffee tincture, and hibiscus foam.”

-New York Magazine