Parents: The kids have gone to bed and you want to treat yourself! Liquid Chef Kim Haasarud, the author of  101 Shots and 101 Martinis, and guest judge on Iron Chef America has pulled together the must-try trendy apres-ski libations that will heating up this year’s Apres Ski Cocktail Classic, voted 2013 Best Cocktail Festival by Fodor’s!

Bacon, Eggs & French Toast Martini

1 oz bacon-infused vodka

3/4 oz Wild Turkey American Honey bourbon

1 egg yolk

1/2 oz agave nectar

1 oz half & half

ground nutmeg

maple sugar rim, for garnish

crisp bacon strip, for garnish

 

  Wet rim of cocktail glass with lemon wedge and dip into plate of maple sugar.  Set aside.

  Combine all the ingredients in a cocktail shaker with ice.

  Shake vigorously for a good 15 count.

  Strain into rimmed cocktail glass.

  Dust with grated nutmeg.

  Top with crisp bacon strip.

Recipe by Kim Haasarud from the Apres Ski Cocktail Classic. Experience it March 2014.

 

 

S’more Snow Martini

3 oz homemade hot chocolate, cooled

1 oz dark Crème de Cocoa

1 oz Bailey’s Irish Cream

3/4 oz Vanilla Vodka

3 to 4 miniature marshmallows

 

  Combine the chocolate, dark crème de cacao, Bailey’s, and vanilla vodka in a cocktail shaker filled with ice

  Shake moderately

  Strain into a chilled martini glass  

  Drop 3 to 4 miniature marshmallows in the glass and roast with a crème brûlée torch, if desired.

Recipe by Kim Haasarud from the Apres Ski Cocktail Classic. Experience it March 2014.

 

 

 

T-Lift Hot Toddy

6 to 8 ounces apple cider, heated

1 ounce Spiced Pear Infusion (see below)

cinnamon stick, for garnish

pear slice, for garnish

 

Fill a coffee mug with the hot apple cider and add the Spiced Pear Infusion.  Garnish with a cinnamon stick and pear slice.

 

Serves 1

 

Spiced Pear Infusion

This infusion can be used in a variety of rum drinks, both hot and cold, or served with just a simple mixer like ginger ale or juice.

 

4 pears

1 liter 10 Cane rum

3 cinnamon sticks

2 whole anise stars

2 vanilla beans, split lengthwise

1 tablespoon whole cloves

1/2 cup raisins

 

To roast the pears, core and halve them and wrap them in aluminum foil.  Roast in a preheated 350 F oven for about 25 minutes, or until the pears start to soften and sweat.  When cool enough to handle, cut into slices.

In a clean, dry jar, combine the sliced roasted pars and the remaining ingredients.  Let sit for at least 48 hours.  If a stronger pear flavor is desired, let sit for another 48 hours.  Strain and bottle.

S’more Snow Martini

3 oz homemade hot chocolate, cooled

1 oz dark Crème de Cocoa

1 oz Bailey’s Irish Cream

3/4 oz Vanilla Vodka

3 to 4 miniature marshmallows

 

  Combine the chocolate, dark crème de cacao, Bailey’s, and vanilla vodka in a cocktail shaker filled with ice

  Shake moderately

  Strain into a chilled martini glass  

  Drop 3 to 4 miniature marshmallows in the glass and roast with a crème brûlée torch, if desired.

Recipe by Kim Haasarud from the Apres Ski Cocktail Classic. Experience it March 2014.

 

 

Spiced Pear Infusion

This infusion can be used in a variety of rum drinks, both hot and cold, or served with just a simple mixer like ginger ale or juice.

 

4 pears

1 liter 10 Cane rum

3 cinnamon sticks

2 whole anise stars

2 vanilla beans, split lengthwise

1 tablespoon whole cloves

1/2 cup raisins

 

To roast the pears, core and halve them and wrap them in aluminum foil.  Roast in a preheated 350 F oven for about 25 minutes, or until the pears start to soften and sweat.  When cool enough to handle, cut into slices.

In a clean, dry jar, combine the sliced roasted pars and the remaining ingredients.  Let sit for at least 48 hours.  If a stronger pear flavor is desired, let sit for another 48 hours.  Strain and bottle.

AnnaWatch Kim in action here: http://vimeo.com/11905851
 MORE ON KIM: Kim Haasarud is the founder of Liquid Architecture, a beverage consulting firm that creates specialty cocktails for clients such as the OMNI Hotels and Resorts, PF Chang¹s, Wyndham Worldwide Hotels, Moet Hennessy, SKYY Spirits and dozens of other hotels and restaurants around the country. Her cocktails have appeared in hundreds of publications ranging from the Wall Street Journal, Saveur, The New York Times and VOGUE. Haasarud has appeared on the TODAY Show, FOX & Friends, has served as a guest judge on Iron Chef America.