#marshall altier

[robinbilardello]

[cubanasocial]

National Rum Day w/ Guest Award Winning Mixologist, Marshall Altier!

Tonight, Friday August 16th, Join us as we celebrate National Rum Day.

We will be featuring 4 classic golden era Cuban cocktails with the mission to demystify this incredibly tasty & magical spirit on as many palettes as possible. You'll be able to try all 4 for $25!!

We're ecstatic to have guest bartending with us, award winning mixologist 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 The 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, Sam Mason, and Eben Freeman. Marshall has designed drink menus and food pairings in world-class venues such as The James Beard House in New York, Park Hyatt Hotel in Tokyo, and a long list of hotels and restaurants in the United States, Bangkok, Singapore, and Hong Kong.     He has designed flavors for such iconic clients as The Mandarin Oriental and W Hotels. Marshall has been a finalist in a number of global competitions and was awarded first prize in the 2009 Modern Sprirts’ Bar-made Bitters Challenge.

[kopierer]

HOW-TO: How To Make A Killer Martini Cocktail

While the histories of many of our greatest classic cocktails are shrouded in mystery and legend (presumably due to the fact that seasoned drinkers often forget to write things down), none is quite as famously enigmatic as the origins of the iconic Martini cocktail. There are as many variations of this mixology classic as there are cocktail books to record them, however one of my favourite gentlemanly variations of the archetypal dry gin Martini is called the Tuxedo No. 2 or Turf Club Cocktail. My take on it was inspired by Mr Harry Craddock's Savoy Cocktail Book, which was published in 1930.

Things to remember...

Use a gin that has some body and texture but highlights the spirit's quintessential ingredient: juniper berries

Use a mixing glass and bar spoon to gently stir the drink for the purposes of mixing, chilling and diluting the ingredients, while keeping oxygen out. This will ensure you maintain the silky smooth texture inherent in the spirits

Many people shy away from adding vermouth to this classic, which is why the nouveau dry Martini has taken hold. However, for a beautifully fresh addition use Dolin or Noilly Prat vermouth and keep the bottle closed and chilled after opening

Use too little ice and under stir and the drink will not be cold enough, while over stirring will dilute the drink. We stir simply to get the drink cold, mix the ingredients, and to add some water to the final product

Mr Altier is the co-author of How to Booze: Exquisite Cocktails and Unsound Advice

source: Mr.Porter