Natasha David was born in Germany and grew up in an eclectic household with musician parents who had her globetrotting from one opera house to another. By 18, and with a clear creative bent of her own, David was more than equipped to handle the fast-paced cultural hub of New York City. Enrolling at New York University to pursue a theater degree, David supported herself with a job at an Irish pub. What seemed like a fairly unglamorous situation was a mini revelation for David, who began working behind the bar less as a means to an end than an end in itself.
David didn’t stay pub-side for long. Talented and ambitious, she was the assistant general manager and bar manager at The Corner Shop Café in Noho by her senior year. From the opening staff at Woodson & Ford (where she worked with Lynnette Marrero and Jim Kearns), David went on to mix Italian at Maialino and Pulino’s, Scandinavian at Vandaag, absinthe-happy at Maison Premiere, and just happy at Prime Meats. She also has worked with Brian Miller at Diageo’s New York headquarters and taught bartending classes at Haven’s Kitchen.
Following a successful stint at Demi Monde, David partnered with Alex Day’s Proprietors LLC to open rowdy, unassuming Nitecap on the Lower East Side. For her work at Nitecap, she earned a StarChefs Rising Stars Award in 2015. With Nitecap’s closure in 2020, David relocated to upstate New York and now runs a successful consulting company You & Me Cocktails with her husband, Bartender Jeremy Oertel.
Bamboozicle 2.0
Bartender Natasha David of You & Me Cocktails | New York
INGREDIENTS:
Strawberry Purée:
250 grams hulled strawberries
50 grams sugar
1 ounce Campari
Simple Syrup:
Sugar
To Assemble and Serve:
Yield: 1 cocktail
1 ½ ounces Amontillado sherry
¾ ounce blanc vermouth
¾ ounce dry vermouth
¾ ounce orange juice
1 whole frozen banana
Edible orchid (optional)
METHOD:
For the Strawberry Purée:
In a Vitamix blender, combine all ingredients. Blend 1 minute. Transfer to a bottle and refrigerate.
For the Simple Syrup:
In a Vitamix blender, combine equal parts sugar and water by weight. Blend 2 minutes. Transfer to a bottle and refrigerate.
To Assemble and Serve:
In a Vitamix blender, combine sherry, vermouth, orange juice, banana, 1 ounce filtered water, and 1 ounce Simple Syrup. Blend 1 minute. Pour into a double rocks glass and top, then top with 1 ounce Strawberry Purée. Garnish with a paper umbrella or edible orchid.
Sip N’ Slide
Bartender Natasha David of You & Me Cocktails | New York
INGREDIENTS:
Watermelon Juice:
Watermelon, rind removed then cubed
Basil Syrup:
12 sprigs basil
4 cups simple syrup
To Assemble and Serve:
Yield: 1 serving
1 ½ ounces lemon juice
Seltzer
Watermelon slice
Basil bouquet
METHOD:
For the Watermelon Juice:
In a Vitamix blender, blend watermelon approximately 1 minute. Strain through a chinois. Transfer to a bottle and refrigerate.
For the Basil Syrup:
Bring a pot of water to a boil. Add basil and blanch 30 seconds. Strain, then transfer to an ice bath. Pick basil leaves from stems. Place stems in a Vitamix blender and add simple syrup. Blend 1 minutes. Strain through a chinois. Transfer to a bottle and refrigerate.
To Assemble and Serve:
In a cocktail shaker, combine lemon, 1 ounce Watermelon Juice, and 1 ounce Basil Syrup. Fill the shaker with ice. Shake. Strain into a highball glass with ice. Top with seltzer. Garnish with watermelon slice and basil bouquet.
Content and recipes developed in partnership with Natasha David, StarChefs and Vitamix Commercial.