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 dashes angostura bitters
- 3/4 oz Carpano Antica sweet vermouth
- 2 3/4 oz rye whiskey
- Garnish with a cherry.
- Pour into chilled cocktail glass.
About the Drink
Ryan makes a classic Manhattan to demonstrate a stirred drink. He keeps this one pretty standard, because why mess with perfection?
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