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Après-Ski Cocktails

Maybe we’ve been watching too much Olympic coverage, but we’ve got winter sports on the brain. And we’ve found that après-ski cocktails are delicious whether you’ve been carving up the slopes yourself or just enjoying the Super-G on television.

So tonight, after your last run of the day (or if you need a break from endless sappy montages), mix up the Quit N’ Time. The recipe was created for the 50th anniversary of the Park City Mountain Resort by its neighbor, High West Distillery & Saloon, which is right at the bottom of the mountain—in fact, at the end of a ski run called Quit N’ Time. The tipple is a combination of rye whiskey and hot spiced lemonade: the perfect way to cap an evening.


For a hot drink with a bit more kick, go with the aptly named Howitzer. This steamy combo of cognac, bourbon and red wine gets an extra jolt from spicy cinnamon syrup. It’s one of several warm beverages on the winter menu at The Rose in Jackson, Wyo., which was launched by Alex Day and David Kaplan, the talented duo from New York’s Death & Company and a host of other notable watering holes around the world.

If you want a beverage with dessert, try celebrity mixologist Kim Haasarud’s decadent S’more Snow Martini (pictured above) that calls for chilled hot chocolate, dark crème de cocoa, Baileys Irish Cream, vodka and toasted miniature marshmallows. Haasarud is, appropriately, one of the producers of the Après Ski Cocktail Classic in Aspen. (This year’s edition takes place next month.)

So come in from the cold and fix one of these concoctions now.

Quit N’ Time

Contributed by High West Distillery & Saloon

  • 1.5 oz High West Double Rye! Rye Whiskey
  • 5 to 6 oz Spiced Lemonade,* hot
  • Glass: Mug
  • Garnish: Cinnamon stick


Add both ingredients to a mug and garnish with a cinnamon stick.

*Spiced Lemonade


  • 4 cups Sugar
  • Half a lemon
  • 10 Cloves
  • 3 Cinnamon sticks
  • 1 Whole nutmeg
  • 1 Vanilla bean
  • About 32 oz Water, divided
  • About 16 oz Lemon juice


Add the sugar, lemon, cloves, cinnamon, nutmeg, vanilla bean and 16 ounces of water to a saucepan over high heat. Bring to a simmer, reduce the heat to low and cook for 1 hour. Strain, and measure the volume of the mixture. Stir in equal volumes of lemon juice and additional water.


Contributed by The Rose

  • 1 oz Marques de Riscal Rioja wine
  • .75 oz Hennessy VS Cognac
  • .75 oz Jim Beam Bourbon
  • .75 oz Cinnamon Syrup*
  • .5 oz Lemon juice
  • 2 dashes Angostura Bitters
  • 2 oz Hot water
  • Garnish: Cinnamon stick
  • Glass: Mug


Add all the ingredients except the water to a mug and stir to combine. Top with the water and garnish with a cinnamon stick.


*To make Cinnamon Syrup, simmer 1 cup water, 1 cup sugar and 2 cinnamon sticks for an hour. Strain before using.

S’more Snow Martini

Contributed by Kim Haasarud

  • 3 oz Hot chocolate, cooled to room temperature or chilled
  • 1 oz Dark crème de cacao
  • 1 oz Baileys Irish Cream
  • .75 oz Vanilla vodka
  • Garnish: Toasted mini-marshmallows
  • Glass: Martini


Add all the ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled Martini glass. Garnish with 3 to 4 miniature marshmallows and toast with a crème brûlée torch if desired.

This recipe was served at the 2013 Apres Ski Cocktail Classic.

Locations: Aspen
Brands: Bailey's
Series & Type: Cocktails
Appears in 1 Collection

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