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Brrrr! Warm up with cocktails from B.C.’s ski hills

- October 28th, 2013
The Gun Barrel Coffee - Courtesy Big White Ski Resort, Kelowna THE STORY: The Gun Barrel Coffee was created by Big White's Senior Vice President, Michael Ballingall, Robie Wylie, and owners of Snowshoe Sam's, Brian and Glenn Spence. The story goes that they were sitting around one night at the Gun Barrel Saloon (Snowshoe Sam's sister restaurant) after an epic ski day, with glasses of wine in hand, reminiscing about a trip to San Fran where they had witnessed a server pour flaming brandy down the edge of a sword onto a dessert. It was then that they noticed two shotguns on the wall and decided to start experimenting. After a few trials and dangerous tests, they created their signature drink – The Gun Barrel Coffee. MAKE IT: 1/2 oz brandy, 1/2 oz crème de cacao, 1/2 oz grand Marnier, fresh coffee, real whipped cream – served in a sugared rim 8oz wine glass.

The Gun Barrel Coffee – Courtesy Big White Ski Resort, Kelowna
THE STORY: The Gun Barrel Coffee was created by Big White’s Senior Vice President, Michael Ballingall, Robie Wylie, and owners of Snowshoe Sam’s, Brian and Glenn Spence. The story goes that they were sitting around one night at the Gun Barrel Saloon (Snowshoe Sam’s sister restaurant) after an epic ski day, with glasses of wine in hand, reminiscing about a trip to San Fran where they had witnessed a server pour flaming brandy down the edge of a sword onto a dessert. It was then that they noticed two shotguns on the wall and decided to start experimenting. After a few trials and dangerous tests, they created their signature drink – The Gun Barrel Coffee.
MAKE IT: 1/2 oz brandy, 1/2 oz crème de cacao, 1/2 oz grand Marnier, fresh coffee, real whipped cream – served in a sugared rim 8oz wine glass.

While winter signals a return to the great indoors and warm escapes to the Caribbean for many travellers (myself included), for ski or snowboard enthusiasts colder weather means speedy runs down the slopes, fresh powder and cozy memories of gathering around the ski chalet’s fire after a long day of skiing.

While unwinding and thawing around the fire with friends, consider serving a festive, warming cocktail right from the ski hills of British Columbia. Each of these three cocktails has a unique story and is the perfect way to get a taste of the ski season in B.C.

Remember, don’t drink and ski!

The Blackcomb Sour - Courtesy Bearfoot Bistro – Whistler Blackcomb Ski Resort, Whistler THE STORY: A twist on the traditional Whisky Sour, the Blackcomb Sour is a winter style cocktail that appeared on the Bearfoot Bistro’s list last season and was a big hit with visitors and locals alike. Essentially it is a spiced whiskey fig sour, and the name is not only attributed the iconic ski hill, but the garnish - a caramelized slice of raw honeycomb harvested from a local bee farmer. MAKE IT: 1.5 oz vanilla infused whiskey, 0.5 oz homemade spiced fig liqueur, 1 oz freshly squeezed meyer lemon juice, 1 oz of caramelized Pemberton honey/tea syrup, 1 egg white, 1 dash vanilla bitters.

The Blackcomb Sour – Courtesy Bearfoot Bistro – Whistler Blackcomb Ski Resort, Whistler
THE STORY: A twist on the traditional Whisky Sour, the Blackcomb Sour is a winter style cocktail that appeared on the Bearfoot Bistro’s list last season and was a big hit with visitors and locals alike. Essentially it is a spiced whiskey fig sour, and the name is not only attributed the iconic ski hill, but the garnish – a caramelized slice of raw honeycomb harvested from a local bee farmer.
MAKE IT: 1.5 oz vanilla infused whiskey, 0.5 oz homemade spiced fig liqueur, 1 oz freshly squeezed meyer lemon juice, 1 oz of caramelized Pemberton honey/tea syrup, 1 egg white, 1 dash vanilla bitters.

The Mogul Smoker - Courtesy Fernie Alpine Resort, Fernie THE STORY: The Mogul Smoker is a drink exclusive to Fernie. Its roots come from the season kickoff party of the same name, where a giant bonfire is built to fuel up the season and keep the Fernie Griz happy. The Fernie Grizz is a mythical creature, seemingly half-man and half-bear, he shoots a giant musket into the clouds to ensure the snowfall each season – so the locals like to keep him content with a good opening party.  MAKE IT: 1 oz rum, 1 oz Kahlua,topped with hot chocolate & whipped cream.

The Mogul Smoker – Courtesy Fernie Alpine Resort, Fernie
THE STORY: The Mogul Smoker is a drink exclusive to Fernie. Its roots come from the season kickoff party of the same name, where a giant bonfire is built to fuel up the season and keep the Fernie Griz happy. The Fernie Grizz is a mythical creature, seemingly half-man and half-bear, he shoots a giant musket into the clouds to ensure the snowfall each season – so the locals like to keep him content with a good opening party.
MAKE IT: 1 oz rum, 1 oz Kahlua,topped with hot chocolate & whipped cream.

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