Après-ski is an integral part of ski and snowboard culture and some resorts around British Columbia are taking this off-slope activity very seriously. From locally crafted liquors, to creations with a unique history – here are a few of the cocktails that visitors and locals can order to warm up after a day playing hard on the hill.
“The Gun Barrel Coffee”
“The Gun Barrel Coffee” was created by Big White’s Senior Vice President, Michael Ballingall, Robie Wylie, and owners of Snowshoe Sam’s, Brian and Glenn Spence.
The story goes that they were sitting around one night at the Gun Barrel Saloon (Snowshoe Sam’s sister restaurant) after an epic ski day, with glasses of wine in hand, reminiscing about a trip to San Fran where they had witnessed a server pour flaming brandy down the edge of a sword onto a dessert. It was then that they noticed two shotguns on the wall and decided to start experimenting. After a few trials and dangerous tests, they created their signature drink – “The Gun Barrel Coffee.”
The waiter pulls up alongside your table with a shot gun and pours flaming Grand Marnier down the barrel into a glass prepared with brandy, cacao, coffee, and whipped cream. The blue flames shoot down the gun sight. The finished product is a sweet caramel aroma and smooth delicious coffee with a bang.
Ingredients: 1/2 oz brandy, 1/2 oz crème de cacao, 1/2 oz grand Marnier, fresh coffee, real whipped cream – served in a sugared rim 8oz wine glass.
Bearfoot Bistro – Whistler:
“The Blackcomb Sour”
A twist on the traditional Whisky Sour, the “Blackcomb Sour” is a winter style cocktail that appeared on the Bearfoot Bistro’s list last season and was a big hit with visitors and locals alike.
Essentially it is a spiced whiskey fig sour, and the name is not only attributed the iconic ski hill, but the garnish – a caramelized slice of raw honeycomb harvested from a local bee farmer. The literal “Black – Comb” is charred with a culinary blowtorch and lightly blackened, which offers a delicious burnt toffee whiskey finish.
The drink is served straight up, and the ingredients are as local as possible with the whiskey coming from the nearby Pemberton Distillery.
Ingredients: 1.5 oz vanilla infused whiskey, 0.5 oz homemade spiced fig liqueur, 1 oz freshly squeezed meyer lemon juice, 1 oz of caramelised pemberton honey/tea syrup, 1 egg white, 1 dash vanilla bitters.
Fernie Alpine Resort:
“The Mogul Smoker”
“The Mogul Smoker” is a drink exclusive to Fernie. Its roots come from the season kickoff party of the same name, where a giant bonfire is built to fuel up the season and keep the Fernie Griz happy.
The Fernie Griz is a mythical creature, seemingly half-man and half-bear, he shoots a giant musket into the clouds to ensure the snowfall each season – so the locals like to keep him content with a good opening party. Guests to the resort can try “The Mogul Smoker” this winter exclusively at The Griz Bar at Fernie Alpine Resort.
Ingredients: 1 oz rum, 1 oz Kahlua,topped with hot chocolate & whipped cream.
Photo courtesy of:
SnowOnline Editor: Lori Knowles