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, The Village Voice, 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 luminaries of the culinary world while fostering the ever-lasting pursuit of the crafting of cocktails by being part of the opening team of a laundry list of New York’s top cocktail haunts like Jbird, Death & Co, Tailor, BoBo, Crosby Bar and 1534. Marshall has designed drink menus and food and cocktail 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 headlined world-class events from The Hong Kong International Film Festival to The New York Food Film Festival and Taste of the Nation. He has designed flavors for such iconic clients as The Mandarin Oriental Hotel Group and W Hotels and inspired sensory combinations for Victoria’s Secret Beauty Rush and Bath & Body Works.

 

Marshall  has collaborated to create his own brands such as 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 is the Vice-President of the New York Chapter of the United States Bartenders Guild.

Jason Littrell has been behind the bar of some of New York’s top cocktail haunts, mixing up both avant-garde and old school cocktails with a contagious amount of enthusiasm. His bartending career began far away from the hip Manhattan cocktail scene in a dive bar called Shooters in the suburbs of San Diego. It was not until he moved to New York City after attending San Diego State University, and managing a nationally touring rock band, that he discovered his true passion and indisputable skill for bartending.

The San Diego native entered the New York City cocktail scene as a bartender at The Randolph at Broome while recording an album with his band. What started as a way to subsidize his income while pursuing a career in music quickly turned into a passion and paved the way for a stellar career. Indeed, when craft cocktail maven Sasha Petraske joined the team as a consultant, Jason discovered the art of mixology and learned the history and craft of cocktails and the concept of balance. Fueled by his new found passion, Jason quickly came up in the ranks and was promoted to Beverage Director in 2007.  In 2009, Jason was invited to join the cocktail dream team at Death & Co., refining his style and execution under all-star mixologists Thomas Waugh and Brian Miller. In 2011, Jason joined forces with nightlife gurus Jamie Hinojos and Josh Kaiser as Co-Beverage Director of Jbird Cocktails along with Marshall Altier, determined to bring the downtown cocktail scene to the Upper East Side.

Jason has taken his skills well beyond the bar and has become known as a ring leader of New York’s bartender community, serving as President of the New York chapter of the United States Bartenders’ Guild, a non-profit organization dedicated to education and fighting for bartenders’ health insurance options, as well as organizing charity events and fundraising. Not to be idle, participating in various events and panels, at national events including Tales of the Cocktail, The Manhattan Cocktail Classic, San Antonio Cocktail Conference, and Portland Cocktail Week.