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Master Mixologist: Franky Marshall

<p><strong style="font-size: 13px;">RELATED:</strong><br style="font-size: 13px;" /> <span style="font-size: 13px;">&bull;&nbsp;</span><a href="/master-mixologists/master-mixologist-nate-chung" style="font-size: 13px;">Master&nbsp;Mixologist: Nate Chung</a><br style="font-size: 13px;" /> <span style="font-size: 13px;">&bull;&nbsp;</span><a href="/master-mixologists/master-mixologists-chad-solomon-and-christy-pope" style="font-size: 13px;">Master&nbsp;Mixologists: Chad Solomon and Christy Pope</a><br style="font-size: 13px;" /> <span style="font-size: 13px;">&bull;&nbsp;</span><a href="/top-chefs/master-mixologists" style="font-size: 13px;">See more Master&nbsp;Mixologists</a></p>

While the restaurant industry has gotten increasingly more casual, the folks behind Le Boudoir have rejected that momentum. Their recently opened 75-seat ultra-plush bar in Brooklyn Heights, NY, was inspired by Marie Antoinette’s opulent bedroom chamber. Clearly, someone with refined mixology skills was needed to oversee a bar program sophisticated enough to match the setting. Enter Franky Marshall. 

Not only did Marshall get her groove on at Manhattan’s famed Monkey Bar and The Dead Rabbit, she was named one of the world’s Top 10 Female Bartenders in 2014. The woman is so respected, she’s been asked to present or moderate at Tales of the Cocktail, The Prague Bar Show and The Paris Cocktail Festival. If you want a fine cocktail, Marshall can deNow at Le Boudoir, she has created a beverage list that will appeal to cocktail geeks and lesser gods. Did we mention that she’s a certified cognac educator and holds a certificate with distinction from the Wine & Spirit Education Trust? She can do it all. For our money, though, we want her to shake us something special. Check out one of her cocktails below. 

.25 oz. simple syrup
.5 oz. fresh lime juice
.25 oz. Green Chartreuse
.75 oz. Aqua de Cedro
1.5 oz. Rhum Agricole

Add all ingredients to mixing tin. Gently shake with ice. Strain into crystal stem glass over pebble ice. Garnish with a sage leaf and dehydrated lime wheel.


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