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.
- 2 dashes Angostura bitters
- 1/2 oz agave syrup
- 1/2 oz lime juice
- 2 1/2 oz Pueblo Veijo tequila
- Strain into chilled cocktail glass.
About the Drink
A margarita variation, the name is Italian for the "Skinny Owl." “It’s a bit of an inside joke...another bartender here used to make margaritas with agave nectar instead of orange liqueur which is a little sweeter. When she left, I wanted to put a cocktail on the list for her. We used to take Italian classes together, and she used to wear a lot of owl jewelry for her sorority. Our Italian teacher used to yell at her because in Italian 'una civetta' is a lady of the night."
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