Après-ski translates literally as 'after ski' and is a term commonly used to refer to after skiing activities, typically parties, drinks, or just hanging out at the lodge. Personally, my favourite après ski pastime is heading back to the bach with friends, cranking the fire, and mixing up some drinks for a few rounds of board games or cards. Here are some perfect, manageable après ski cocktails for your next ski trip.
Yes, it's old school, but don't mess with a classic. And it couldn't be easier to make with limited supplies available at the bach. I suggest this for the first drinks back from the skifields for it's speed and warmth.
- ¾ cup water
- 45ml whisk(e)y (I like bourbon, but any non-smoked dark spirit will do)
- 2 to 3 teaspoons honey, to taste
- 2 to 3 teaspoons lemon juice, to taste
- 1 lemon round
- 1 cinnamon stick
Bring the water to a boil in the kettle or, if you're a heathen, in the microwave. Add whisk(e)y, honey and lemon juice and stir until combined. Garnish with lemon and a cinnamon stick. Bask in the warmth of your cup.
Another easy, if modern, classic. Simply mixing coffee liqueur, vodka, and espresso, you can create a velvety smooth cocktail with some caffeine to keep you energized for the evening. Simply replace with decaf and it becomes a wonderful nightcap. This recipe makes two serves, so share responsibly.
- 1 tbs caramel sauce
- 50ml espresso, cooled
- 50ml coffee liqueur
- 100ml vodka
Combine caramel sauce and espresso in a shaker and shake until combined. Add coffee liqueur and vodka, top with ice and shake again. Strain into a martini glass (or Arcoroc mug). If you're feeling really fancy you can dust with cocoa powder or shaved chocolate, but let's not over complicate things.
You heard that right; beer, campari, and vermouth. Most beers will do within some general guidelines. Keep the bitterness down, and stick to something with American, European, or Australian hops. While we love our homegrown NZ hops, the tropical sweetness, just won't mesh well in this application. Suggested styles are pale lager, European pilsner, or American pale ale.
- 30ml Campari
- 30ml Rosso Vermouth
Add the campari and vermouth to your glass with some ice. Shake the beer in a cocktail shaker until nice and thickly foamy. Top your glass with the shaken beer.
Hot Buttered Rum
Yes, it's decedent, but think of all the calories you burned on the slopes. Treat yourself.
- 2 teaspoons packed brown sugar
- 1 tablespoon unsalted butter, softened
- 1 splash pure vanilla extract
- 1 dash ground cinnamon
- 1 dash ground nutmeg
- 1 dash ground allspice
- 60ml dark rum
- 120ml hot water
- Cinnamon stick, for garnish
Add the sugar, butter, vanilla, and spices to the bottom of your mug and muddle together. Add the rum and stir to combine. Top with hot water and garnish with a cinnamon stick. You can also make this ahead in a large batch before you leave home. Figure out how many servings you need and mix all the ingredients except the rum and water in a Systema container or ice cream container, seal it up and bring it with you. For serving just add a heaping spoonful to the bottom of your mug and add the rum and water as above.
Classically a Negroni would use Campari and vermouth with gin in equal parts and garnished with orange, but we make some modifications here to make a more warming wintery version using the heavier Amaro Montenegro and sherry. The optional thyme garnish adds a smoky aroma to deepen the warmth of the drink.
- 44ml gin
- 44ml Amaro Montenegro
- 22ml sherry
- 1 lemon twist, for garnish
- 1 sprig fresh thyme (optional)
In a rocks glass, combine the gin, amaro and sherry with ice. Stir 10 to 15 seconds. Garnish with the lemon twist. If using thyme, briefly ignite the sprig, blow out the flame and float the thyme on the drink.
The Beer Library can get you sorted for your next ski trip. With next business day delivery to urban south island addresses, you can order before you leave home and have it waiting for you when you arrive, giving you the maximum time on the slopes.