The nicest solution for a frigid night is alcohol. Just add some heat—and we mean that in two ways.
Bacon Bloody Mary
6th Alley Bar and Grill, Arapahoe Basin, Colorado
Step out to the 6th Alley deck after a powder day and you’ll encounter dozens of folks toasting the snow gods with this fiery red concoction. Follow food and beverage director Chris Rybak’s lead and cook your bacon strips on wooden skewers in the oven so they stand tall in the glass.
- Coat the rim of a 20-ounce glass with kosher salt and chili powder, then fill with ice.
- Add three ounces of Bakon vodka, five ounces of Red Parrot bloody mary mix, a couple dashes of Worcestershire sauce, a couple dashes of Tabasco, and a dash of seasoning (celery salt, pepper, and the like), and stir aggressively.
- Garnish with a stuffed olive, a pepperoncini, and a strip of bacon.
Perky Pear Punch
Kask, Portland, Oregon
On soggy days, Kask bar manager Halley Connelly mixes up a big batch of this and keeps it warm (but not hot) in a CrockPot, ladling it into five-ounce glasses. “It’s great for a whiskey enthusiast or a novice to whiskey cocktails,” she says. This recipe serves eight.
- In a saucepan or CrockPot, stir together 15 ounces of Buffalo Trace bourbon, ten ounces of fresh lemon juice, eight ounces of Rothman and Winter Orchard Pear liqueur, six ounces of ginger simple syrup, and four ounces of honey simple syrup.
- Heat and serve.