While ski hills and après ski bars may remain closed in many parts of the country, there’s nothing stopping you from busting out that bar cart and ending the day with a ski chalet-worthy cocktail from the comfort of home. To help your cause, we asked four mixologists from top Toronto restaurants to share their best après ski-themed cocktail recipes. So, get that fire started (or turn on the fire channel), zip-up that cozy and ridiculous onesie, and enjoy one (or all!) of these comforting wintery cocktail recipes like you would on the après ski scene.
See also: Non-Alcoholic Spirits That Need To Be In Your At-Home Bar
“The Cure” from Duncan Montgomery at ONE Restaurant
Click here for the recipe!
Ingredients:
- 2oz Ballentine’s Scotch Whisky
- Spritz of Laphroaig
- ¾ oz lemon juice
- ½ oz ginger and honey syrup
- Candied ginger for garnish
Method:
- Stir lemon juice and honey & ginger syrup together
- Add 2oz Ballentine’s Scotch Whisky
- Add ice
- Spray cocktail with Laphroaig
- Garnish with candied ginger, sip and enjoy!
Honey & Ginger Simple Syrup Recipe:
Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup water
- Honey to taste
- Sliced ginger
Method:
- Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved.
- Add as much honey as desired as well as peeled and sliced ginger.
- Let simmer for 10 minutes.
- Strain out ginger from the mixture and let cool.
- pour into a glass jar and seal tightly with a lid. Simple syrup will keep, refrigerated, for about one month.
“Espresso Martini” from Manuel Contreras Palma of Lavelle
Click here for the recipe!
Ingredients:
- 1oz (30ml) Vodka
- .75oz (30ml) Coffee liqueur
- .25oz (7.5ml) Vanilla liqueur
- 2oz (60ml) Fresh brewed espresso
- A little pinch of sea salt
Method:
- Add all ingredients into a Boston shaker and add ice
- Shake vigorously for 10 seconds.
- Double-strain into your favourite chilled glass
“Yamanashi” from Nick Meyer at Minami Toronto
Click here for the recipe!
Ingredients:
- 20ml Dillon’s Pear Brandy
- 20ml Marie Duffau Bas Armagnac Napoleon
- 20ml Kraken Dark Spiced Rum
- 20ml Spiced honey syrup
- 1 Cinnamon Stick
- Sliced pear for garnish
Method:
- Assemble in mixing glass with ice
- Give it a quick stir
- Strain into the carafe and add the cinnamon stick and warm in sake bath for five minutes. To make it more accessible, you can simply warm up the cocktail in a hot water bath but it’s not recommended that you microwave it.
Spiced Honey Syrup Recipe:
Ingredients:
- 1 bottle honey
- 1 litre water
- 4 cinnamon sticks
- 1 inch ginger (peeled and sliced)
- 2 star anise
- Zest of 1 orange
- Zest of 1 lemon
- 8 whole cloves
Method:
- Toast spices in a pot and add water.
- Bring to a gentle simmer and add honey and zest.
- Stir well and simmer for 10-15 mins.
- Remove from heat and strain through cheesecloth.
“Lit Cigar” by Farzam Fallah of The Cloak Bar
Click here for the recipe!
Ingredients:
- 1.5 oz The Glenlivet Founders Reserve
- 0.15 oz Green Chartreuse
- 0.25 oz Cynar
- 0.25 oz Ginger Black Tea Syrup
- 9 drops Stir Crazy Spirited Orange Bitters
- 1 oz Hot Water
- Flamed orange peel for garnish
Method:
Stir all ingredients in a snifter glass and dilute with water.
The Cloak Bar Tea Syrup Recipe:
Ingredients:
- 400g Raw Sugar
- 15g Fancy molasses
- 10g Black Tea
- 20g Ginger
- 200g Hot Water
Method:
- Mix all ingredients together and blend using an immersion blender.
- Let the mixture sit until cooled and strain through a fine strainer slowly.
- Ensure that no solids are passed and that your syrup is clear.
Feature Image: Minami Toronto
