“I don’t think I could have more than one because it was pretty rich,” said the 41-year-old skier from Austin, Texas.
On the other side of the mountains, the Hotel Jerome in Aspen, Colo., has just taken one of the oldest ski town drinks and added a twist.
During Prohibition, the Colorado hotel’s saloon was converted into a soda fountain. But that didn’t stop the alcohol from flowing. Patrons were known to have a few shots of bourbon in their French vanilla ice cream milkshakes. The drink was known as the Aspen Crud. It is still served today at the J-Bar, the name of the one-time soda fountain.
The hotel just reopened after four and a half months of renovations and a new, hot version of the Aspen Crud was added to J-Bar’s menu. No ice cream here. Instead, bartenders take bourbon from Peach Street Distillers and add vanilla tea, cinnamon syrup and then float cream on top with a sprinkle of nutmeg.
Not to be outdone, at the Four Seasons Whistler, in British Columbia, Canada, cups of the ultimate hot chocolate come in large mugs with a chocolate lattice work over top. Skiers can order the drink with a Belgian or Verona chocolate in dark, milk or white. Then they top off the beverage with three “boozy truffles” filled with either mint liquor, Baileys Irish Cream or Kahlua.
“Every resort, most especially ski resort hotels, have their own version of hot chocolate, and all — of course — claim theirs is the best. So, we set out to up the ante and actually create what we believe to be ‘the best’ hot chocolate drink imaginable — the $20 hot chocolate,” said chef Edison Mays. “Ours consists of a number of homemade specialties, including marshmallows truffles filled with liquor. It’s hard to beat.”