The Marksman is a Ward 8 original spin on a whiskey sour. Very popular in the summer time, Sean describes this as a nice introductory cocktail into whiskey, “for those who are getting into whiskey but not quite ready for a whiskey on the rocks.”
A whiskey cocktail, the Ward 8 is a historic drink created during the Lomasney campaign around the turn of the century. “This campaign kind of changed the face of Boston with how it evolved. So it’s a celebration cocktail for his Ward 8 district, which is the land that we stand on here. It was that voting district that put him over the top.”
A South American cocktail, the Pisco Sour is named for its base liquor, pisco, a type of brandy which Sean describes as a raw and un-finessed alcohol. As a result, this can often times be a bitter cocktail, but it’s perfectly balanced when made right.
This spin on an Old Fashioned is Sean’s favorite winter time cocktail with its smokey mezcal base and earthy, bold flavors. “It’s a smokey, chocolatey, spicy drink to just sip by the fire. it’s winter comfort!”
This cocktail falls in the tiki category which Sean describes as especially important because “tiki brings the fun to cocktails; they always have bold flavors, and bring a smile to the bar.” In Sean’s version, the drink also brings fire to the bar with a flaming lime peel.
The most common question I get with this cocktails was what does the name stand for? The answer is a Damsel in Distress… a reference to Princess Peach, the often imprisoned princess in countless video games. This light and flavorful cocktail features a lemongrass infused genever, one of the most interesting spirits I’ve had the pleasure to work with. Genever, the grandfather of gin, is a unique blend of malty, aromatic and woody that is a lot of fun to play with in creating cocktails.
This cocktail came about from wanting a full flavored and full bodied drink on list. Mezcal and it’s smoky, earthy notes work well with the agave, citrus and egg white. The Peychauds gives the drink a nice spicy note while also imparting a great color on the final product.
This drink has a lot of bold flavors, yet the come together in a delicate balance. Spicy, bitter, flora, citrus, anise.… somehow they come together and create a cocktail I’m quite fond of. They are quite spirituous though, hence the “Slur” in the name.
I wanted to take a classic and bump it up a little bit when I created the B’s Knees. With the same base as the classic Bee’s Knees, (lemon, honey & gin) I added fresh some fresh components, basil and cucumber, as well as the spiced pear liqueur to really have the flavor of the cocktail pop. I changed the spelling of the name in memory of a great man and friend we lost way too soon, Chef B. Feel like he’d enjoy one of these after a long night in the kitchen.
This variation came about while sitting with my parents and wife around a table outside one day. My father had heard of and sampled Caiparinhas with the addition from some of his Brazilian friends. After making us a round, my wife had the idea of adding the maraschino liqueur and after some experimenting the Mariana was born.
Ryan makes a classic Manhattan to demonstrate a stirred drink. He keeps this one pretty standard, because why mess with perfection?
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.
Notoriously a timely drink to make, Ryan explains that New York’s Don Lee, who was a bartender at PDT, broke this one down to a faster way of making it. “You shake it with one cube of really nice ice instead of shaking it for 20 minutes, and then just add more soda water than you typically would, which actually ends up with a much nicer texture.”
This is a variation on a classic tiki cocktail called a Jet Pilot. “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.”
Old Fashioned cocktails are typically made with whiskey or brandy. No. 9 Park’s Old Fashioned uses the cognac variety of brandy for a smooth finish.
“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.