This isn’t Ryan’s first foray into managing a beverage program. Originally from Staten Island, NY, Ryan would make the move north to attend Boston University. Getting his start behind the bar at Jeremy Sewall’s now-closed restaurant Lineage, he since developed his bartending skills under some of the best mentors you could possibly find in Boston ranging from Scott Marshall and Jackson Cannon to Ryan McGrale and Ted Kilpatrick. Taking over No. 9 Park’s program after Ted Kilpatrick made his move to New York City, Ryan would manage the fabled program there for four years, until making the move to be part of the opening team of Bar Mezzana. Read his latest Bar Mezzana interview with BevSpot or his original No. 9 Park interview with BevSpot from 2015.
No. 9 Park is a Zagat-rated restaurant known for its regionally-inspired French and Italian cuisine. Launched by James Beard Award-Winner and Relais & Châteaux Grand Chef Barbara Lynch, it has set the standard for fine dining in Boston since its opening in 1998.
- 3/4 oz lime juice
- 3/4 oz simple syrup
- 2 oz Privateer Silver Rum
- Strain into cocktail glass
About the Drink
"You talk to any chef and they'll say 'make an omelette,' You talk to any bartender and they'll say make a daiquiri,'" says Ryan of his favorite drink to make. The simple cocktail is all about the perfect balance of 3 ingredients.
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