First ski, then a beer float

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First ski, then a beer float

Resorts spruce up cocktail menus
The bloody mary served at Moonlight Basin Resort in Big Sky, Mont., is made with vodka from Montana’s Vigilante distillery, topped off with a bit of locally sourced elk jerky.
A martini served at the Montage Deer Valley in Park City, Utah, is named for s’mores, the classic childhood treat of melted chocolate and marshmallow on a graham cracker. The cocktail includes Baileys Irish cream, vodka, cocoa and a graham cracker.
The beer float served at the Park Hyatt Beaver Creek in Avon features local beers and ice creams and sorbets made in house at the hotel.
The drink known as the Aspen Crud served in the Hotel Jerome’s J-Bar in Aspen, Colo. was first served clandestinely during Prohibition when bourbon was added to milkshakes, but today’s version is served hot, with bourbon added to vanilla tea, cinnamon syrup and cream.

First ski, then a beer float

The bloody mary served at Moonlight Basin Resort in Big Sky, Mont., is made with vodka from Montana’s Vigilante distillery, topped off with a bit of locally sourced elk jerky.
A martini served at the Montage Deer Valley in Park City, Utah, is named for s’mores, the classic childhood treat of melted chocolate and marshmallow on a graham cracker. The cocktail includes Baileys Irish cream, vodka, cocoa and a graham cracker.
The beer float served at the Park Hyatt Beaver Creek in Avon features local beers and ice creams and sorbets made in house at the hotel.
The drink known as the Aspen Crud served in the Hotel Jerome’s J-Bar in Aspen, Colo. was first served clandestinely during Prohibition when bourbon was added to milkshakes, but today’s version is served hot, with bourbon added to vanilla tea, cinnamon syrup and cream.
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Durango ~ Events
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