CANYONS MAGAZINE

Above: Rye’s
Indulgence is a
unique blend of
whiskey and wine.
Above right: The
Tuña Margarita,
rimmed with pink
Hawaiian lava salt.
Right: Canyons offers
many spots to
sip your favorite
aprés ski drink.
ELE VATIONS | A PRÉS S KI
6 C A N Y O N S I 2 0 1 3
FIVE GREAT
APRÉS-SKI DRINKS
Sean Marron, director of wine and spirits for both Talisker and
Canyons, works with all the lead bartenders at the resort and
at Talisker on Main. Together, they shake up the finest original
drinks–alcoholic and non-alcoholic–for guests to enjoy at any
time of day. But here are five favorites for that exhilarating time
when you’ve just come o the slopes. Cheers!
The Talisker Hot Toddy
“The traditional hot toddy is a simple drink and
should stay simple,” says Marron. “We make it
our own by using the finest ingredients available,
including the whisky that speaks to our heritage
and Utah’s own high-altitude honey.”
Ingredients: Talisker 10-year single-malt Scotch
whisky, Slide Ridge honey, fresh lemon juice, Mighty
Leaf black tea and sous-vide lemon rind spiked with
cloves and allspice
Canyons Coffee
This hot coee drink harkens back to Utah’s
Southwest roots–with the sweet addition of a
little Irish lilt.
Ingredients: Patron XO Café, Baileys Irish Cream,
agave nectar, fresh-brewed coffee, house-whipped
cream and a house-made brandied cherry on top
Rye’s Indulgence
“Here’s where we go right over the top,” says Marron.
“A decadent Spanish dessert wine, along with a
unique red sparkling Italian wine form the foundation
of this one.” Kudos to Ryan Koemans, bartender
at The Farm, for coming up with the basics of this one.
Ingredients: High West Double Rye Whiskey (made in
Park City), Alvear Pedro Ximenez 1927 Solera fortified
wine, strawberry reduction, Brachetto d’Acqui (a red
sparkling Italian wine) and dark chocolate-infused cream
Tuña Margarita
This unique margarita is named “tuña,” after the
Spanish word for the fruit of the prickly pear cactus.
Serve either frozen or on the rocks rimmed with
Hawaiian pink lava salt and garnished with a lime.
Ingredients: El Jimador 100% Blue Agave tequila,
homemade sweet and sour mix (fresh lime, fresh
orange juice, a touch of simple syrup) and prickly
pear puree and a float of Cointreau
Summit Solstice
“Our chefs do a lot of canning and preserving of local
fruits and vegetables so guests can enjoy authentic
Utah produce all year,” says Marron. “This non-alcoholic
drink is based on our famous Utah peaches.”
Ingredients: An emulsion made by wrapping preserved
Utah peaches and mint in a cheesecloth ball,
then steeping it for an hour with Mighty Leaf White
Orchard Tea and Buckler non-alcoholic beer