The halls are decked, the presents opened, all that’s left to do is sit back and savor the rest of the day with a delicious hot cocktail!
Each of these four drinks was developed by the beverage team at a different resort. So you can travel by cocktail and plan for next year’s (hopefully) post-covid vacations.
Adult Red Velvet Hot Chocolate
On chilly Chicago nights, guests at the Deer Path Inn, a 57-room boutique hotel inspired by English innkeeping traditions, can tuck into the inn’s individually wrapped, Santa-approved turndown chocolate chip cookies and sip on a Red Velvet Hot Cocoa for ultimate #cozyseason vibes.
- 8 oz. Chocolate Chips
- 1 cup Whole Milk
- 1 tsp. Vanilla Extract
- 4 drops of Red Food Coloring (or more if deeper color desired)
- 1 oz. Vanilla or Cream Flavored Vodka
Preparation: In a small sauce pot, on medium heat, add the chocolate chips. Once they start to melt, start adding in the milk, while stirring with a silicone covered whisk. Stir until all melted and smooth. Bring to a low boil, stirring often, and add vanilla or cream flavored vodka, red food coloring. Stir and cook for about a minute. Serve it in a clear cappuccino cup and top it off with whipped cream and more chocolate chips.
The Little Nell Hot Toddy
Exclusive Resorts’ The Little Nell in Aspen, Colorado
The Little Nell Hot Toddy creates a heady floral bouquet to keep the drink light and dangerously drinkable… perfect for daydreaming about your next trip to The Club’s private villas in Aspen, Colorado.
- 2 oz. Hennessey VSOP (or XO) Cognac
- 3/4 oz. Lemon Juice
- 1/2 oz. Anise
- Honey Simple Syrup To Taste
Preparation: Build the cocktail in any insulated glassware and top with hot Rishi’s “chamomile medley” tea. Garnish with a nutmeg-dusted lemon wheel.
The Brass Tag in Deer Valley, Utah Exclusive Resorts’
The Sultan, reminiscent of your favorite winter vacation, is a hot cocktail inspired by snow-laden mountains and ski trips. Whiskey from Park City—combining rye, bourbon, and scotch for extra complexity—is the basis of this drink from manager Josh Hockman at everyone’s favorite local hangout, The Brass Tag.
- 1/2 oz. High West Campfire Whiskey
- 1/2 oz. Utah Honey
- 1/2 oz. Fresh Lemon Juice
- 2 dashes Scrappy’s Seville Orange Bitters
- 3 oz. Hot Water
Preparation: Combine and stir honey, hot water, and lemon juice in a glass. Add the bitters and whiskey. Garnish with cinnamon, an orange peel, and fresh grated nutmeg.
Wolfdale’s in Lake Tahoe, California
Don’t get spooked, but the Wally Toddy is named after the in-house ghost who is a legacy of the historic building—a Comstock mine-era lumberman’s home prior to becoming a restaurant. This simple recipe is the perfect holiday treat and will transport you from your kitchen to scenic Lake Tahoe in no time.
- 1 1/2 oz. Makers Mark Bourbon
- 3/4 oz. Honey Simple Syrup (equal parts water and honey boiled down)
- 1/2 oz. Fresh-Squeezed Lemon Juice
- 4 oz. Hot Water
Preparation: Build the cocktail in a snifter glass and serve with a lemon twist.