Resorts spruce up cocktail menus for skiers

By SCOTT MAYEROWITZ Modified: January 4, 2013 at 12:18 am •  Published: January 6, 2013
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“Every resort, most especially ski resort hotels, have their own version of hot chocolate, and all — of course — claim theirs is the best. So, we set out to up the ante and actually create what we believe to be ‘the best' hot chocolate drink imaginable — the $20 hot chocolate,” said chef Edison Mays. “Ours consists of a number of homemade specialties, including marshmallow truffles filled with liquor. It's hard to beat.”

Other launches

Several other resorts across North America have also recently launched some creative winter cocktails. Here's a sample of them:

Colorado's Tommyknocker Brewery has taken a bit of the slopes and turned it into a new beer to celebrate the 75th anniversary of Loveland Ski Area. The Pine Bough Pale Ale is copper in color, medium in body has a malty sweetness. But the real secret here is the spruce pine needles, hand-picked from Loveland's slopes and used to provide a bit of an herbal finish to the beer.

The Montage Deer Valley, in Park City, Utah, offers a s'mores martini inspired by the classic childhood s'mores treat of chocolate and marshmallow melted on a graham cracker. The drink includes Baileys, Stoli Vanil vodka, cocoa and the quintessential graham cracker. It is topped off with a marshmallow created by pastry chef Ray Lammers.

The Handle Bar restaurant at the Four Seasons Resort Jackson Hole, in Wyoming, has put its own unique spin on the traditional hot toddy. It offers three modern takes on the drink: one with Bols Genever, a Dutch gin-like liquor, and camomile tea; another with Hakushu whisky, raspberry tea and honey and a third with Spanish brandy, coffee, and Vov Zabaglione egg liqueur (similar to eggnog).

Moonlight Basin Resort in Big Sky, Mont., offers a bloody mary with vodka from Montana's Vigilante distillery, topped off with a bit of locally sourced elk jerky. “We think our Montana-version of the classic bloody mary is the perfect cure for too much apres-ski fun,” said general manager Greg Pack. “What's more appropriate than pairing locally-sourced vodka with locally sourced elk?”

The 1930s Parisian-themed Sweet Spot sits at the base of Colorado's Crested Butte. Inside, skiers will find an arcade, candy counter and locally produced ice cream. But the real gem here is the martini bar and the establishment's signature martini: European sipping chocolate mixed with Godiva vodka, a touch of Grand Marnier topped with mini marshmallows, lightly torched.

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“This is a perfect way to end a day on the slopes. Parents will order a float and enjoy it outside next to the fire while their kids take part in the Hyatt's free, post-skiing tradition: making s'mores.

Christian Apetz,
Executive chef at the Park Hyatt Beaver Creek in Avon, Colo.

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