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No 9 Park Drink

Does anyone know the special cocktail of the house at No 9 Park and has anyone had success in making one at home?

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  1. I'd rate most of the cocktails on their list as "special" -- few bars in town approach their level of cocktail cheffery -- but I'll guess you are referring to the No. 9 Number Ten, a very nice drink. Recreating it would be a fun home experiment.

    I'm guessing it's something like 2 oz of Tanqueray Ten, 2 oz of fresh grapefuit juice, 1 oz of Camapari and maybe 1 oz of Cointreau (not sure about this last one, I just don't see many three-ingredient cocktails here), shaken over ice and strained into a chilled cocktail glass, maybe garnished with a grapefruit twist.

    The bar staff at Eastern Standard, which includes several former No. 9 people, also knows how to make this drink, though it is not on ESK's official cocktail list. Maybe you could coax one of them into revealing the recipe.

    1. Hey, I wasn't too far off! Here's the actual No. 9 Number Ten recipe, as published in the Herald last January:

      2 1/2 oz Tanqueray Ten gin
      1/2 oz Campari
      1 1/2 oz grapefruit juice
      Lime wedge

      Fill a cocktail shaker with ice. Add gin, Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge. Makes one cocktail.

      1. MC Slim JM is probably right that you were thinking of the No 9 Number Ten. However, I figured I'd add my two cents about my own favorite No. 9 cocktail: the "Palmyra." I've successfully made it at home. It's 3 parts vodka, 2 parts mint simple syrup*, 1 part fresh lime juice. Shaken and served in a martini glass with a mint sprig.

        * Mint simple syrup -- bring equal parts water and sugar to a boil (say, a cup of each). Disolve sugar completely and turn off heat. Add handful of mint. Let steep for 5 min. Strain and discard the mint.

        1 Reply
        1. re: JBM

          Oooh, those palmyras are soooo good. Back when I was money (ah, the good ol' dotcom days) I used to valet the car to spend another $12 on those drinks. 'Course, now I'm on my bike and looking for a cheap caipirhina somewhere, but whatever.

          Thanks for the recipe JBM! I can re-live the good ol' days!

        2. I think the Palmyra is the one most people think of when they think of No. 9's "house" cocktail.

          They've recently added a couple drinks which are variations on the Negroni. Both excellent and actually better than the Negroni, I thought! I forgot their names; I'll have to go tonight and remind myself.

          3 Replies
          1. re: Alcachofa

            Lucky! I went recently and had their flight of house cocktails: Palmyra, Pear Martini, and No. 10 (I think). All very different and all delicious. They do a wonderful Pym's Cup as well, with thick cut English cucumber. So cold and so refreshing.

            1. re: mhoffman

              Boston Magazine's "Best of Boston" issue is out and said the Palmyra is the No. 1 cocktail.

              1. re: mhoffman

                and the BEST Mint Julep.

                FWIW, the recipe for the Palmyra is on their website.

                http://no9park.com/home.php?area=table

            2. But do they still make that one with velvet falernum? That's awesome...unusual, probably not to everyone's liking, but it packs a wallop.

              6 Replies
              1. re: tatamagouche

                What, pray tell, is velvet falernum?

                1. re: tatamagouche

                  Oh wow - never had that one. You're causing trouble again.

                  1. re: tatamagouche

                    Yes, that is still on the drink menu. I'm not sure if they have any of the homemade maraschino cherries remaining which they were using to garnish it.

                    1. re: Alcachofa

                      Hi Alcachofa! Did you go last night, and do they still have that Negroni-like drink you mentioned earlier? I haven't been in a while so am living vicariously. It may be time for another tasting lunch!

                      1. re: Rubee

                        Yes, it's not listed on the menu anymore, but it's called the Contessa (since Negroni was a Count, they've deemed it his "sister" drink). I'm embarrassed to say I've already forgotten its ingredients, even though I asked again. The two Moscow Mules I ordered must have kicked the ingredients out of my head.

                        In other #9 bar news, Andy is now bar manager at the Federalist, and he has been replaced by Courtney, previously of Eastern Standard.

                        1. re: Alcachofa

                          Great, just great. Now I have to add the Fed to my circle of bar-haunts.

                  2. It's a sugar-cane liqueur, flavored w. lime/almonds/cloves, from Barbados.