When No. 9 Park opened just off of the Boston Common 1998, one of its most popular cocktails was the Palmyra. Twenty-three years later, it’s still on the menu.
The Boston craft cocktail scene was almost nonexistant in 1998, and guests at Barbara Lynch’s debut restaurant were far more likely to order wine. But Tom Mastricola, the restaurant’s first bar manager, took inspiration from his culinary background to work fresh juices, herbs, and syrups into the restaurant’s cocktail program, which eventually became one of Boston’s most famous.
The Palmyra hits all the right notes for inexperienced cocktail drinkers (and veteran ones, too). This herbal vodka gimlet is wonderfully accessible. It’s elegant, delicious, and incredibly simple to make. You don’t even need a muddler; the fresh mint is incorporated into the drink while shaking. As such, it’s just as appropriate on your kitchen counter as it is upon No. 9 Park’s elegant bar top.
History: What I said above just about covers it; the Palmyra was created by Tom Mastricola for Boston’s No. 9 Park in 1998. For more on the drink and the influence it had on the Boston cocktail scene, check out this article from Boston.com.
Palmyra
2 oz. vodka
3/4 oz. lime juice
3/4 oz. simple syrup
6 mint leaves
Combine all ingredients in a shaker with ice and shake until chilled. Double-strain into a coupe glass. Garnish with fresh mint if desired. Alternatively, for a more refreshing take, strain into a rocks glass filled with crushed ice and garnish with a large mint bouquet.
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