![]() About 90 percent of the recipes were created specifically for the book, so with over 100 of them, it was a daunting task, but one that I welcomed. I have a wonderful home office/bar where I’m able to experiment. The inspiration was to crack that whole space open and present low-ABV spirits in a new way. However, low-ABV cocktails live in a very narrow framework-we all love an Aperol Spritz but there’s so much more to explore. It’s a style of drinking that’s full of romance and joy. I think these past two years have made a lot of people reevaluate their relationship to alcohol. It’s a way I’ve been drinking for years, and much to my delight, it’s become quite trendy now. It’s about making your vermouths, your sherries, or your Aperol the star of the show. Low-ABV drinking is simply enjoying cocktails with a lower alcohol content than “traditional” spirits such as vodka or tequila. The only thing you should definitely get is a jigger! 3) Keep a bottle of bubbles in the fridge because you can turn anything into a spritz, et voilà you’ve made a cocktail! Give us three tips to be a better home bartender.ġ) Don’t be intimated! 2) You don’t need fancy bar tools-use a mason jar to shake, a chopstick to stir. We just signed on to design a cocktail program at the Little Cat Lodge, Noah Bernamoff and Matt Kliegman’s new project in Catamount which we couldn’t be more excited for: the space, the location, the view-it’s all incredible. We did some really fun slushies at Half Moon in Hudson. Rivertown Lodge is another favorite project-we’ve been fans of that space since it opened. We’ve been fortunate to work on all three of Taavo Somer’s properties up here, including Hotel Kinsley, LOLA Pizza, and Inness. One little project in Brooklyn led to another and through word of mouth we now have a business that keeps us very busy! We’ve been very lucky to find some incredible collaborators in the Hudson Valley. Our beverage and hospitality consulting business, which my husband Jeremy and I launched very unintentionally about 10 years ago. Although drink mixing is very creative, you have to be organized and stay focused. Most of the development process happened during the height of the pandemic while in quarantine with my husband, two small children, and my mom, so life was pretty chaotic. What inspired your cookbook, Drink Lightly? ![]() Red Hook is amazing, and now we have two children, a dog and chickens, and a vegetable garden. And somehow the universe was looking out for us-we all absolutely love it here. It was a big leap of faith, but we decided to just go for it and hope for the best. ![]() But honestly, we didn’t know a lot about the Hudson Valley, and we knew nothing about Red Hook, where we ended up about 4½ years ago. We decided that we all wanted to live together. My mother was living in Seattle and my husband, our son, and I lived in Brooklyn. They took me under their wing and my love for cocktails and hospitality blossomed. From there, I worked in just about every front-of-house position imaginable, eventually managing a café in NoHo where I met some heavy hitters in the cocktail world. I had zero experience but picked up a few tricks. My first gig was bartending at an Irish pub in the East Village. I needed a job, and wound up in hospitality. My mother and I moved to Seattle when I was 12 then I moved to New York City when I was 18 years old to major in drama at NYU. I was born in Germany and then lived in Italy. Since then, she’s built roots, bars, and penned a cookbook all about low-ABV cocktails. Photos by Kristin Teig, Courtesy of Drink Lightly by Natasha David, Published by Clarkson Potter/ Publishers Five years ago, Natasha David moved her family from Brooklyn to Red Hook. ![]()
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