David-Natasha

Natasha David

Biography

Natasha David was born in Germany to musician parents with a hectic, globe -trotting itinerary. At 18, David moved to New York City to attend New York University. While a freshman, she got her first restaurant job—bartending in an East Village Irish Pub. By her senior year at NYU, David was the assistant general manager at the Corner Shop Café. During this time, she was offered an opening bartending position at Woodson & Ford. The cocktail bug took form. From there David has worked behind countless bars including Danny Meyer’ Maialino, Keith McNally’s Pulinos, Maison... READ MORE

Natasha David was born in Germany to musician parents with a hectic, globe -trotting itinerary. At 18, David moved to New York City to attend New York University. While a freshman, she got her first restaurant job—bartending in an East Village Irish Pub. By her senior year at NYU, David was the assistant general manager at the Corner Shop Café. During this time, she was offered an opening bartending position at Woodson & Ford. The cocktail bug took form. From there David has worked behind countless bars including Danny Meyer’ Maialino, Keith McNally’s Pulinos, Maison Premiere, Mayahuel and Donna. She opened Nitecap, where she is a co-owner, in 2014 with partners David Kaplan and Alex Day. Her cocktails have been featured in many publications and online journals such as the New York Times, Wine & Spirits Magazine, Nylon, Vogue, Time Out New York, Punch, Playboy, Tasting Table, Food & Wine, GQ. Details and Travel & Leisure. Her cocktails have also been featured in numerous books including Sherry: A Modern Guide to the Wine World’s Best Kept Secret, Spritz, Amaro and How to Drink French Fluently. Natasha was awarded Zagat’s 2014: “30 Under 30”, Eaters “2014 New York and National Bartender of the Year” and was named a 2015 Star Chefs Rising Star. In addition to bartending, Natasha runs bar consulting company You and Me Cocktails with her partner Jeremy Oertel. Some of their projects include the Soho Grand Hotel, MADE Hotel, Ferris, The Saguaro Hotel Palm Springs, The Roxy Hotel and Paul’s Baby Grand.

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What is your favorite NYC restaurant? And what is your go-to dish? Recently had an incredible meal at Ferris. The Broccolini was perfect! What is your ultimate meal? The ultimate meal starts with an Aperitif in the garden, followed by a family style dinner from the grill and ends hours later with little nip of Amaro. What three things are always in your pantry? Food Pantry: Pasta, Whole peeled canned Tomatoes, Capers Booze Pantry: White Wine, Vermouth, Campari If you weren't a chef, what would you be? A full time mom. If you could cook with anyone, who would that be? I wish I could go back in time and cook with my grandmother and have her teach me how to make her tsukemono. What’s your favorite NYCWFF memory? I'm fortunate to have participated over numerous years. But my favorite memory is from last year, bartending an event celebrating women in our industry.

Cruise Control

Ingredients:
1.5 oz Lemorton Pommeau
1 oz Salted Lemon-Lime Cordial
0.5 oz St. Germain
0.5 oz Salers
1 drop Eucalyptus Tincture
Top Seltzer

Directions:                                                                                                                        Combine all ingredients, expect for Seltzer, in a shaker with ice and shake, Strain into a Highball glass filled with ice. Top with Seltzer and garnish with a lemon & lime wheel.