Apres ski, or "after ski," is a cherished tradition that began to flourish in the 1950s. This post-slope ritual involves enjoying adult beverages, light snacks, and music while soaking in the beautiful sunset. Although fondue and Irish coffee are still popular, many classic cocktails from earlier decades have fallen out of favor. Here are three iconic drinks that capture the essence of the apres ski experience from the 1950s to the 1970s.
1950s: Vin Chaud
Alcohol-fueled apres ski celebrations took off in the 1950s, with drinks like schnapps, brandy, and mulled wine, known as vin chaud in French, dominating menus from Switzerland to Colorado. Mulled wine’s roots trace back to First Century Rome, making it a timeless staple of the apres ski scene.
In 1956, a review in the Casper Star-Tribune discussed the book "Cocktail Hour in Jackson Hole," which humorously described the locale’s lively cocktail culture. With skies that were over 12 feet long, cocktails in Jackson Hole were less about ceremony and more about enjoyment that lasted until "March or until jail, whichever comes first."
How to make Vin Chaud:
- 1 quart of red wine
- 1 cup of sugar
- 1/3 ounce Cointreau
- 1/3 ounce vodka
- 1/3 ounce brandy
- 1 1/3 ounce orange syrup
- 2/3 ounce lemon syrup
- 1 cinnamon stick
- 4-5 cloves
Simmer all ingredients for 10 minutes, garnish with orange slices and cinnamon sticks, and serve in heat-resistant mugs.
1960s: The Broken Leg
In 1967, the Jackson Hole Guide featured a "Broken Bones Party" that celebrated skiing injuries with a cocktail named The Broken Leg, introduced by Old Crow Bourbon. This drink quickly became a hit, alongside a national safety campaign from the National Ski Patrol.
How to make a Broken Leg:
- 1 part (1.5 ounces) Old Crow Bourbon Whiskey
- 3 parts hot apple juice
- 4 raisins
- 1 cinnamon stick
- 1 slice of lemon
1970s: The Green Hornet
The 1970s saw a blend of fashion and fun, with bars in Jackson and Teton Village fiercely competing for patrons. The Green Hornet, named after a popular television show, became an iconic drink during this era.
A 1972 article provided tips for non-skiers to fit in, suggesting a "fancy sweater" and racing-stripe ski pants. As disco emerged, so did lively bars serving drinks like the Green Hornet.
How to make a Green Hornet:
- .75 ounces whiskey
- .75 ounces vodka
- .75 ounces gin
- .25 ounces creme de menthe
- Sour mix
- Sparkling lemonade
Mix the ingredients over ice in a highball glass, stir, and serve chilled. For a twist, you could add chartreuse, lemon juice, and an egg white, shaking it vigorously before straining into a chilled glass.
These cocktails embody the spirit of the apres ski experience—enjoying good company, delicious drinks, and a little nostalgia. Whether you’re warming up by the fire or out at a festive bar, these drinks are reminders of a time when apres ski was at its peak.