Like all good things that must end, my time as the writer of Pique's Epicurious column is coming to a close. For those scoring along at home, you may have noticed I'm reading the morning news on Mountain FM, and as part of the change in my role with Pique, I'll be passing the contents of this space to Brandon Barrett.
With this being my last food column, I thought it fitting that we share a drink — not just any drink. How about an après ski beverage?
We're into April now, so on sunny days patios are filled every afternoon with tired snow sliders sipping a cold beverage, while on the cooler days the very same mountain lovers are hunkering down inside with a warm drink.
So, I take my leave by sharing my top five favourite après ski drinks.
In no particular order, we start with a craft beer. Any craft beer from any craft brewer will do and it doesn't have to be ice cold because many craft beers actually taste best served closer to room temperature.
Beer just tastes better in ski or snowboard boots and the flavour enjoyment goes up by degrees if the friends you just spent the day boarding with are hanging out with you.
Next, is the classic hot toddy filled with honey and whisky. This drink is particularly good if you're fighting a cold, or feeling a little ache from a flu virus threatening to set up shop. The medicinal qualities of a hot toddy are legendary.
Because après ski in Whistler is often a time when families unwind and replay the highlights of the day, good old-fashioned hot chocolate has to be included on this list. If mom and dad spent the day chasing kids all over the mountains, then simply ask the server for a pair of Peppermint Patties. Peppermint schnapps and whip cream go well together after a full day of skiing or boarding behind a group of speed demons who set a pace impossible to maintain for any mere mortal over the age of 25.
Next, on the list is mulled wine. This is hard to find in most establishments, so this option is best served at home following a stormy spring day ended early in the afternoon due to high winds, showers and a freezing level somewhere above 2,000 metres.
And, I'm sending a mug of hot buttered rum over to Brandon as he takes over the enviable job of keeping you posted on what's going on in Whistler's food sector with its huge roster of talented professionals.
A cold, windy spring day with a few flurries, but enough in the way of sunny breaks to make the day on the mountain joyful is best finished with butter, brown sugar, powdered sugar, heavy cream and dark rum. Brandon is open to hearing your column ideas so please send him your inspiration.
Enjoy your après drinks and bon appétit!
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