in the Public Realm
Cocktails & Conversations

December 12, 2014 Center for Architecture, New York City

The Pairing:
Scott Marble, Marble Fairbanks Architects
David Benjamin, The Living
Kenneth Frampton, GSAAP Columbia University
Cocktail designed by:
Toby Cecchini, Bartender + Author


Scott Marble, AIA, Partner Marble Fairbanks
View Marble Fairbank's Projects

Scott Marble, AIA is a founding partner of Marble Fairbanks and a faculty member at the Columbia University Graduate School of Architecture, Planning, and Preservation (GSAPP). The work of Marble Fairbanks is widely published internationally, has received numerous design awards and is part of the permanent collection of the Museum of Modern Art in New York. In 2008, the MoMA commissioned their project, Flatform for the exhibition Home Delivery: Fabricating the Modern Dwelling. Their most recently completed project, Glen Oaks Library, was selected as both the Public Choice and the Editor’s Choice for American-Architects Building of the Year 2013. Scott recently completed a new book, Digital Workflows in Architecture: Design / Assembly / Industry published by Birkhäuser.

David Benjamin, AIA Principal, The Living
David Benjamin David Benjamin is Principal of The Living and Assistant Professor at Columbia University Graduate School of Architecture, Planning and Preservation. The Living brings new technologies to life in the built environment, integrating design innovation, sustainability, and the public realm. Clients include the City of New York, 3M, Airbus, and Miami Science Museum. Recent projects include the Princeton Architecture Laboratory (a new building for research on next-generation design and construction technologies), Pier 35 EcoPark (a 200-foot floating pier in the East River that changes color according to water quality), and Hy-Fi (a branching tower for the Museum of Modern Art and MoMA PS1 made of a new type of biodegradable brick).

Kenneth Frampton, Hon AIA GSAAP Columbia University
Kenneth Frampton, was born in the United Kingdom in 1930 and trained as an architect at the Architectural Association School of Architecture, London. After practicing for a number of years in the United Kingdom and in Israel, he served as the editor of the British magazine Architectural Design. He has taught at a number of leading institutions including the Royal College of Art, the ETH Zurich, EPFL Lausanne, the Accademia di Architettura in Mendrisio, and the Berlage Institute in The Netherlands. He is currently the Ware Professor of Architecture at the GSAPP, Columbia University, New York. He is the author of Modern Architecture and the Critical Present (1980), Studies in Tectonic Culture (1995), American Masterworks (1995), Le Corbusier (2001), Labour, Work & Architecture (2005), and an updated fourth edition of Modern Architecture: A Critical History (2007).

Toby Cecchini, Bartender & Author
Toby is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008. In 2013 he reopened the shuttered Long Island Bar in Cobble Hill Brooklyn.

New York Christmas Sour By Toby Cecchini

  • 2 oz. Wild Turkey 101 Bourbon
  • .5 oz. fresh lime juice
  • .5 oz. fresh lemon juice
  • 1 oz. ginger syrup (2:1 sugar to fresh ginger juice)
  • .5 oz. red wine mulled with winter spices (allspice, star anise, clove, black pepper, cardamom, cinnamon, grains of paradise)

Shake first four ingredients together over ice and strain into a double old-fashioned glass filled with ice. Float the mulled wine on the top and garnish with a slice of orange and a slice of lemon, pinned together with five cloves and a stick of cinnamon run through the center.