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.
Bene and the Jets
- 3 dash Angostura bitters
- 1 dash absinthe
- 1/2 oz lime juice
- 1/2 oz grapefruit juice
- 1/2 oz demerara syrup
- 1/2 oz Benedictine
- 1 oz Pierre Ferrand 1840 cognac
- 1 oz Smith & Cross Jamaican rum
- Shake with one ice cube.
- Pour into tiki mug and top with crushed ice.
- Garnish with mint, a cherry, and a paper umbrella.
About the Drink
This is a variation on a classic tiki cocktail called a Jet Pilot. It's not a serious cocktail, it's about fun. "These are complex and really tough drinks to make; there's a lot of ingredients, layering all those ingredients together can be difficult...there's a lot of room for error, but there's also a lot of room for cocktails that really sing...I've never put that drink in front of a person who didn't smile and take a picture of it."