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Marshall Altier is a writer, bartender and enthusiast at-large of all things epicurean. His contributions have been featured in such publications as New York Magazine, New York Post’s Page Six Magazine and The San Francisco Chronicle. 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 as Marco Canora, Zak Pelaccio and Sam Mason. Altier 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. Altier 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 How to Booze: Exquisite Cocktails and Unsound Advice published by Harper Collins.