Marlowe Johnson has over 10 years of experience in craft cocktails.
He is part of the Chilled 100. Marlowe has led the beverage programs of award-winning bars in Detroit, Michigan. He currently is a Director of Beverage for Flowers of Vietnam.
Marlowe previously served as Head Barman at Candy Bar at the Siren Hotel, Bar Manager at Gold Cash Gold, and principal bartender at Standby Detroit. He participates in bartender competitions and was the youngest Bacardi Legacy National Finalist in history.
His cocktail is called the Flower Martini.
- 1 1/2 oz. Watershed Four Peel Gin
- 1 1/2 oz. Golden Raisin Genever*
- 1 1/2 oz. Dry Vermouth
- 3/4 oz. Flower Syrup**
- 3/4 oz. Pineau Des Charantes
- pinch salt
Preparation: Combine 200g golden raisin with 1000g genever and cook sous vide at 130 degrees for two hours. Combine 60g osmanthus, 20g marigold 10g rose petal, 10g lavender with 1000g simple syrup and cook sous vide at 130 degrees for two hours.