This time of year when closing time rolls around, Bostonia Public House’s Ryan Mahoney reaches for something quick and refreshing. The Beverage Director and AGM marries Nautical Gin and a summer shandy for an end-of-shift drink that’s easy to stir up and even easier to swig down. Here he shares his recipe for winding down the workday (whatever time it ends) with one last grasp at summer and a bright pop of color…
The weather is still warm – I know we’re going in to fall, but let’s remind everyone that it’s still summer.
Punch cocktails are pretty hot right now, so we took what’s trending and really made it our own with our spin on a Tom Collins that we call the Collins Punch. We got the Nautical and the Narragansett shandy in at the same time; it was a match made in heaven.
I think this particular drink works well as a shift drink because it’s not a ton of ingredients that you might already have wrapped up. If you’re working on the bar, it’s just a quick gin, a little simple, the shandy and you’re done. Just for the aesthetic of it, we put some maraschino cherries on the bottom.
Moving into fall, Negronis are a really good thing and that’s something you can kind of make your own. And I’ve been playing around with the Nautical in one of our original drinks called the Happy Boss, with St. Germaine, grapefruit juice and sparkling rose. That’s probably going to be the direction we’ll go in for fall.
1.5 ounces Nautical Gin
0.5 ounce simple syrup
2.5 ounces Narragansett Del’s Shandy
maraschino cherries, to garnish
In a Collins glass, add four (or more) maraschino cherries and fill with ice. Shake together the gin and simple syrup, then strain into your glass and top with the shandy.