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.
When characterizing Bar Mezzana’s cocktail program, it can be easy to assume a synthesis of its creators’ working backgrounds. Both Ryan Lotz and Jenna Rycroft have roots in renowned Boston craft cocktail programs: Drink, The Hawthorne, and, most notably, a shared experience at No. 9 Park. However, it’s their bond of friendship as well as their goal to channel the Italian cultural identity of their establishment that truly empowers Bar Mezzana’s cocktails.
- 2 oz soda water
- ¾ oz Campari
- ½ oz Combier Crème Pêche De Vigne
- Moscato d’Asti
- orange wheel garnish
- mint sprig garnish
- Build first three ingredients over ice in a highball glass.
- Top with Braida Moscato d’Asti.
- Garnish with orange wheel and mint sprig.
About the Drink
“This cocktail is the only cocktail that has stayed on every menu that we’ve had. We named it after the restaurant. It’s a cocktail I started making at No. 9 as a total joke, because we had gotten a sample of this really awesome peach liqueur. It was a kind of bastardized ingredient, because it’s typically so fake, saccharine, and gross. This one peach liqueur from Combier we really loved, so I wanted to make use of it. One of the tasting notes you always hear about sparkling Moscato is peach, so I wanted to riff off of that. I wanted to do this bitter dessert wine cocktail with peach liqueur and different amaro.
“We were opening the restaurant and we wanted to have a spritz on the menu. We actually wanted to have a whole section of spritzes, because they are so iconic. What we decided to do was to take that cocktail I was making and add some Campari to balance out all the sweetness from the peach liqueur, and then top it off with some soda and Moscato.”
*Individually crafted cocktail brought to Bar Mezzana from previous location.