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Anthony Bohlinger's gentleman's ridge cocktail: après-ski ou après le boulot

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Anthony Bohlinger, executive bar director at Chefs Club by Food & Wine in Aspen, Colo., created this cocktail recipe named after one of Aspen Mountain's popular black diamond runs. Its bracing combination of whiskey, housemade "milk jam," half-and-half, and bitters is the perfect palliative after a long, hard day on the slopes.

Apparently, it also does wonders after work.

Whatever the occasion though, this is one winter cocktail that's sure to lift the spirits and get you in a festive mood.

One more thing: This recipe makes plenty of milk jam. It keeps for up to a month in the refrigerator, so once you make a batch, you should be good for awhile.


For the milk jam:

  • 2 qts whole milk
  • 1 ½ c granulated white sugar
  • 1 t baking soda
  • 1 t kosher salt
  • ½ cup water

For the cocktail:

  • 2 fl oz whiskey
  • ¾ fl oz milk jam
  • ¾ fl oz half-and-half
  • 4 dashes of bitters
  • Freshly grated cinnamon, for garnish
  • 1 sprig mint, for garnish


For the milk jam:

  1. In a large pot, combine the milk, sugar, baking soda, and salt, and boil until the mixture reaches 225°F.
  2. Reduce to a simmer and stir constantly until the mixture turns golden.
  3. Remove from the heat and let cool to room temperature.
  4. Transfer the mixture to a blender. Add the water and blend until you get a shiny consistency.

For the cocktail:

  1. In a cocktail shaker, combine the whiskey, milk jam, half-and-half, and bitters. Shake and strain into a rocks glass. Garnish with grated cinnamon, to taste, and the mint sprig.

Makes: 1 cocktail and about 2 qts milk jam

Editor's note: Keep any extra milk jam in the refrigerator for up to 1 month.



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