Winter Warmers
frontside
taste
Winter Warmers
The après-ski cocktail scene heats up.
I
t’s time to trade your ice-cold gin and tonic for something a little toastier—and we’re not talking about the insipid Irish coffees of yore. Thanks to a new wave of inventive bartenders, there are plenty of hot spots to take a sip. Consider the Scottish Toddy, a smoky take on the classic hot cocktail, served at Kalani’s in South Lake Tahoe. “The drink was created by mixologist Manny Hinojosa, who travels the world sharing his unique cocktails,” says bar manager Rebekah Huitema. “There’s a rising interest in whiskey and scotch, so it’s a great fit for us.” Down the road in Truckee, Chris St. Martin of Cottonwood Restaurant dresses up coffee with tawny port, Cointreau Noir,
40 epic life winter 2013/14
F1_toddy_ebk.indd 40
Scottish Toddy By M a n n y H i nojo s a 1 ½ ounces Dewar’s scotch 1 teaspoon honey 3 ounces very hot water
1. Stir ingredients together in a snifter. Garnish by dropping 4 cloves, a star anise, and an orange twist into the glass.
and whipped cream laced with Van Gogh Dutch Chocolate vodka. Butterpecan-infused bourbon is the star of Mandi BenderVan Der Vaart’s Nutter Butter Cider, served at Ski Tip Lodge in Keystone. And at Beaver Creek Chophouse, general manager Suzy Melson handcrafts hot buttered rums using a blend of vanilla, nutmeg, allspice, cinnamon, sugar, butter, and honey. “As a restaurant located slopeside in one of the best ski towns in America, we take our aprèsski responsibilities very seriously,” Melson says. “Part of that is having a delicious and warm cocktail awaiting skiers and riders at the end of their day on the hill.”
epiclifemag.com for more hot cocktail recipes
photography by jody horton
8/28/13 4:08 PM
taste
Winter Warmers
The après-ski cocktail scene heats up.
I
t’s time to trade your ice-cold gin and tonic for something a little toastier—and we’re not talking about the insipid Irish coffees of yore. Thanks to a new wave of inventive bartenders, there are plenty of hot spots to take a sip. Consider the Scottish Toddy, a smoky take on the classic hot cocktail, served at Kalani’s in South Lake Tahoe. “The drink was created by mixologist Manny Hinojosa, who travels the world sharing his unique cocktails,” says bar manager Rebekah Huitema. “There’s a rising interest in whiskey and scotch, so it’s a great fit for us.” Down the road in Truckee, Chris St. Martin of Cottonwood Restaurant dresses up coffee with tawny port, Cointreau Noir,
40 epic life winter 2013/14
F1_toddy_ebk.indd 40
Scottish Toddy By M a n n y H i nojo s a 1 ½ ounces Dewar’s scotch 1 teaspoon honey 3 ounces very hot water
1. Stir ingredients together in a snifter. Garnish by dropping 4 cloves, a star anise, and an orange twist into the glass.
and whipped cream laced with Van Gogh Dutch Chocolate vodka. Butterpecan-infused bourbon is the star of Mandi BenderVan Der Vaart’s Nutter Butter Cider, served at Ski Tip Lodge in Keystone. And at Beaver Creek Chophouse, general manager Suzy Melson handcrafts hot buttered rums using a blend of vanilla, nutmeg, allspice, cinnamon, sugar, butter, and honey. “As a restaurant located slopeside in one of the best ski towns in America, we take our aprèsski responsibilities very seriously,” Melson says. “Part of that is having a delicious and warm cocktail awaiting skiers and riders at the end of their day on the hill.”
epiclifemag.com for more hot cocktail recipes
photography by jody horton
8/28/13 4:08 PM
