Whether you like your Bloody Mary made with vodka or bourbon, with tabasco or consommé and a side order of bacon or caviar, in the morning, for lunch or after a thigh burning ski day, North American ski resorts have a glass filled with cocktail goodness with your name on it.
Here’s our pick of the best on offer in North American ski towns.
St Regis Deer Valley at Park City
Come for the conversation, stay for the cocktails. Every St. Regis hotel creates its own signature Bloody Mary and The St. Regis Deer Valley is no exception. In a nod to the resort’s altitude we offer the 7452 Mary, an enticing blend of our famous Bloody Mary mix and fine oat-distilled Vodka 7000 from local High West Distillery-served with a touch of salt on the rim and finished with a Wasabi-Celery foam.
Spago’s Snow Bar at The Ritz-Carlton Bachelor Gulch, Beaver Creek
The Ritz-Carlton’s Green Mary is what the health-minded, or curious, guests go for. The drink is made with kale and spinach, as well as tomatillo peppers to give it some heat. It’s truly a tasty spin and a healthy rendition on the classic cocktail.
Find this green machine at Spago’s Snow Bar, and choose three gourmet garnishes, as well as additional garnishes (for a charge) like bacon and shrimp.
Grab your Green Mary and head outside to sit in the sun and watch the skiers come down. If this isn’t vitality, what is?
Westside Cafe in West Vail, Colorado
This bad boy is served up in a 20 ounce goblet and is filled with two shots of vodka goodness and a sidecar of Fat Tire Beer. Add onions, tomatoes, celery, spicy bacon and a bucket load of olives and thank us later.
Merlin’s at Whistler Blackcomb, Canada
Technically this is a Bloody Caesar, the Canadian take on a Bloody Mary. Just substitute tomato juice with clamato juice (tomato and clam broth combination), add deep friend seafoods, some bacon, chorizo, olives, whatever the bartender desires.
Crespelle creperie, Vail, Colorado
The Saucer Boy Bloody Mary is the signature beverage at this unassuming creperie in Vail. The string mozzarella is a feature on it’s own as are the pickles and mini Corona chaser. As you drink the Bloody Mary down just add the beer for more flavour.
St Regis Hotel, Aspen, Colorado
In 1934, Fernand Petiot, the bartender at The St. Regis New York’s King Cole Bar, perfected the recipe for a vodka-and-tomato juice cocktail he dubbed the Bloody Mary. Deemed too racy a name for the hotel’s clientele, it was rechristened the Red Snapper.
The St. Regis Aspen Resort serves the Downhill Snapper, which is very ‘herbaceous’ with dill and basil galore, and features a local vodka (Woody Creek Distillers) made from organic potatoes grown in Woody Creek, Colorado.