Master Mixologist: DAVID PERRINE of Wild Horse Tavern in NYC

Broadwayworld.com interviewed Mixologist, David Perrine of Wild Horse Tavern, the newest hotspot bar and restaurant on the Upper East Side.

When did you first become interested in the cocktail culture?

I've been slingin' em without a care for my first thirty years of bartending and for the last 15, at JG Melon which is affectionately known as a "shot and a beer" joint. I heard the first rumblings of the "cocktail culture" about five years ago from my great and cultured friend, Cullen. He told me about "Milk and Honey" and "Death and Company", how the Bartenders were reviving old school cocktails like the Pisco Sour, and inventing interesting drinks to order. It was so foreign to me, being that the only things muddled at Melon's were a few of the regulars.

What innovations in mixology and bartending do you find fascinating?

I love what appears to be an explosion of a profusion of bitters, also the very interesting use of amaros in Manhattans.

How do restaurant and bar guests encourage your creativity?

Once I get a read on the customer, I give them a choice of the many great drinks on our menu.

What are your preferred "classic cocktails" and why?

I prefer making and drinking the classic Manhattan. First, it's named after the best place to live in the greatest city in the world, secondly, It's ingredients speak to an old world sensibility, and it is the color of Autumn in New York.

What are some of your favorite infusions and how you like to use them in drinks?

My favorite recently is rosemary infused gin. Add the appropriate amount of dry vermouth and rim with truffle salt and you have a Wildwood Martini.

Tell us about a few of your signature cocktails and why they are distinctive.

Our most popular drink is the British Invasion: gin, cucumber, mint, agave and lemon juice. It is simply very refreshing, and a nod to a great cultural upheaval thank you. Another favorite is the Smoke and Mirrors: Silver tequila, ginger syrup, honey syrup, lemon juice, simple syrup then finished with two sprays of coca tea infused mezcal. It is a perfect balance of the sweet bite of ginger and tequila with a smoky finish.

Give us your perfect pairing for a cocktail and a culinary selection.

Kentucky Bourbon Barrel Ale and our BBQ Tete du Cochon. The smooth vanilla and oak flavors of the ale blend nicely with the slightly picante, curry style, chili BBQ sauce of the slow roasted pig head.

Tell us a little about your company or restaurant.

The Wild Horse Tavern is a Rock and Roll redoubt with a modern take on the comfort of a Tavern menu.

Wild Horse Tavern is located at 1629 Second Avenue (between 84th and 85th Streets) New York, NY 10028. Call them at (212) 300-4132 or visit http://wildhorsetavern.com/ for more information.

For Broadwayworld.com's "Bar of the Week" piece on Wild Horse Tavern visit: /bwwfood-wine/article/Bar-of-the-Week-WILD-HORSE-TAVERN-on-the-Upper-East-Side-of-NYC-20150629.

Photo Credit: Liz Clayman

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