There is something delightful to be had when opposites meet and wonderfulness ensues. Can we say the same when chilly meets toasty? How about when cold-to-the-core seeks a warming rescue?
Whether you’re making your way down a local slope or flying out to more elevated climes, the end of a ski day is not complete without an appreciative nod to après-ski, the welcome notion of enjoying social time post time on the hill or mountain. The same could be said, in our minds, for any outdoor winter activity—be it a Nordic ski through well-groomed trails or parts unknown, a toboggan slide down a snow-frosted hill or graceful turns around the ice rink.
Whatever your wintry endeavor, extend the experience with warming sips and toasts to time well spent. We’ve gathered recipes to prepare at home, or tuck them away for a special request at your favorite ski lounge.
Aperol Hot Toddy
Courtesy of Harbor Wine and Spirits, Mound
- 2 1/3 oz. whiskey
- 2 oz. Aperol
- 2 tsp. honey
- orange slice
- cinnamon stick
- 10 oz. water, boiled
Combine Aperol, whiskey and honey in a heatproof container. Pour in fresh boiled water, and stir. Divide among four glasses or mugs. Add an orange slice and a cinnamon stick. Serve hot.
Empress Hot Toddy
Courtesy of Delano Wine and Spirits
- 1 1/2 oz. Empress 1908 Gin
- 4 oz. hot hibiscus and elderberry tea
- dash of peach bitters
- honey, to taste
- lemon slice or twist
Use one teabag for two cups of boiling water, and lightly steep (two-three minutes) with two or three lemon slices. In a glass, add the tea, gin, lemon slice and a dash of bitters. Stir to combine. Add honey to taste.
Le Chocolat Chaud
Courtesy of Spencer Olson of thewoodenspoonchefs.com
- 4 cups whole milk
- 1 cinnamon stick
- 1/2 tsp. vanilla paste
- pinch of salt
- 1 Tbsp. brown sugar
- 2 tsp. cocoa powder
- 7 oz. bittersweet chocolate
- crushed peppermint candy, garnish
- whipped cream, garnish
Pour milk into a small saucepan with a cinnamon stick, vanilla paste, salt and brown sugar. Bring to a boil over medium heat, turn to the lowest heat, and simmer for about 10 minutes. Stir occasionally. Add the cocoa powder, and stir until combined. Remove the cinnamon stick, and strain through a cheesecloth or very fine mesh strainer into a clean saucepan. Add the chocolate. Stir until its melted and combined.
Tuaca Apple Pie Cocktail
Courtesy of Harbor Wine and Spirits, Mound
- 1/2 oz. Tuaca*
- 1 oz. brandy
- 5 oz. hot apple cider
- whipped cream
- cinnamon, freshly grated
- cinnamon stick
Pour liquids into a heatproof mug. Top with whipped cream and grated cinnamon. Add a cinnamon stick for stirring.
* Tuaca is blend of Italian brandy, Mediterranean citrus and vanilla spice. Its recipe has remained nearly the same since the Italian Renaissance. It can also be enjoyed neat—by a roaring fire!
