Hot drinksforsnugglingup to cozyville
Sure, a beer or glass of wine taste great after a day on theslopes. But if it’s cold and windy out and you had to windmillyour fingers, nothing beats a hot drink to fire up theinnards.Behold:a sampler of hot sippers to warm you up after Mt.Werner’s wrath.
Truffle Pig: Hot Buttered Miso Rum
A warm and savory twist on a classic, this drink is acomforting blend of Truffle Pig’s ‘Single Barrel Select’Saint James rum, orgeat, and a homemade cinnamonmiso butter. The earthy umami of the miso meets thewarmth of cinnamon and the complexity of rum in aperfect balance of sweet, savory, and spice.“A cinnamonstick garnish adds an aromatic touch to every sip, makingthis an unforgettable indulgencecomewinter,”saystruffle Pig’sLily Petersen.
Slopeside: Fat Elvis
Slopesideon the mountain hasan entire menu of hot drinks—its”Winter Warmers,”featuring 13 winter concoctions to warmyouup after hitting the slopes.If you can’t try all 13in onesitting, owner Collin Kelley’s preferredonepays tribute to aniconic rock star. “My favorite is the‘Fat Elvis,’” he says,touting it asone of theirtop-sellers. “It’s banana-infused Kentuckybourbon, peanut butter bourbon, and extra creamy hotchocolate.”
Primrose: Hot Toddy
Downtown’s Primrose is known for its bourbon, so you might as well use it to warm your innards with aHot Toddy. OwnerCollin Kelley recommends their classic made with their Primrose Single Barrel Select Rye.“It’s a six-year rye, bottled at cask strength (115.7 proof) and finished with local bourbon barrel-aged honey, and fresh orange,” he says. If, for some reason, that doesn’t do the job, try theirPrimrose Cider, made from Leopold Bros. Colorado Apple Whiskey, Big B’s SpicedColoradoCider, Chai Liqueur, and Fresh Whipped Cream.“Youcan’t go wrong either way,” he says.
The Laundry: Ryes & Swine HotToddy
Tod “JJ” Johnson, barkeep at TheLaundry and Creekside, knows his hot drinks like he does his shaker. One of his faves: their Ryes & Swine Hot Toddy, made of Redemption Rye, honey, candied local bacon.“It’s my favorite,” he says.“Not just for the clever name, but it’s a unique variation of a hot toddy incorporating the candied local bacon.”Two others include The Winter Russian, with French vanilla Kahlua, espresso, steamed milk and the Creekside Chai (Irish Cream, chai, steamed milk): “They can be attributed to former Creekside bartender Tim Meadows,”he says; as well as the Apple A Day, with apple-cinnamon-infused bourbon, hot apple cider, whipped cream.
E3 Chophouse:Heavenly Daze Hot Toddy
Made with cinnamon whiskey, lemon juice, honey, hot water, and served with a cinnamon stick and lemon wedge, E3 Chophouse’s Heavenly Daze Hot Toddy is guaranteed to get your temperature up.“People love it,” says bar manager Brittany Uris. “We blow through an awful lot of them. You gotta’ have the right hot toddy.”If that doesn’t work, she suggests warming up with a mulled wine.
How to Make the Perfect Hot Toddy
For this classic cocktail, you’ll just need hot water, whiskey, honey, and lemon.The secret to making it is simple—just tinker with the amount of lemon juice and honey until it suits your taste buds.What You Need:
- ¾ cup water
- 1 ½ ounces whiskey(we recommend Steamboat’s Mythology)
- 2 to 3 teaspoons honey, to taste
- 2 to 3 teaspoons lemon juice, to taste
- 1 lemon round
- 1 cinnamon stick (optional, for garnish)
Directions: In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.Add the whiskey, 2teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.Garnish with a lemon round and cinnamon stick.
