Warm it up: Chef Michael Mina's recipe for a rockin' après-ski

December 16, 2015                 2m read time
Michael Mina


ZOZI Guru and acclaimed chef Michael Mina knows a thing or two about how to get a shindig cooking. Here the master party-starter shares his favorite après-ski cocktail recipe and surefire hosting tips.

  • Always have a great playlist to set the vibe. Winter get-togethers should be lively and fun—I love classic rock.

  • For cocktails, have a mix of the darker spirits and a signature warm drink—a hot toddy or hot buttered rum. Try Bourbon Steak D.C. bartender Duane Sylvestre’s hot buttered rum recipe. 

  • I really like making chili. It tastes great and allows guests to make it their own. Set up a toppings bar with hot sauce or fresh jalapeños, shredded cheese, sour cream, Fritos, etc. I love playing with heartier meats. For instance, try the Rocky Mountain Chili with elk meat we serve at The Handle Bar in Jackson Hole. It’s a dish that warms you from the inside out.

  • A great gathering place after dinner is around a fire pit or fireplace. Stack up cozy blankets for everyone to wrap up in, set up a hot cocoa bar and a s’mores station, and let guests go to town! My favorite cocoa extras? Extra marshmallows for the kids and salted caramels and Bailey’s for the adults.   

  • Have some entertainment on hand like ping pong, Cards Against Humanity, or even old school darts—those are always crowd-pleasers.

  • When it comes to location, I’m partial to the Four Seasons Jackson Hole. It's just the best. The services and amenities are bar none with boots heated overnight and access to the best ski gear around. You will never get bored either. When we go with the family, we all find something to do—whether it’s a snowmobile tour, Nordic skiing, or even extreme sports like heli-skiing.

Hot Buttered Rum

by Duane Sylvestre of Bourbon Steak D.C.

Brown Buttered Broth

  • 1 pound butter
  • 1 pound dark brown sugar
  • 6-8 3-inch cinnamon sticks
  • 60 whole allspice berries
  • 5-6 star anise pods
  • 3-inch piece of fresh ginger, sliced thin
  • 70 whole cloves
  • 1 vanilla bean, split and scraped
  • 1/2 teaspoon salt
  • 10 cups water

Brown the butter in a saucepan over medium-low heat. Fry the spices and ginger in the butter. Add the water and sugar. Stir until the sugar dissolves. Simmer for 10 minutes, then remove from the heat. When the liquid is room temperature, pour into a bowl or container and place in the refrigerator until the butter solidifies. Strain out the solids, discard and reserve the broth in the fridge. Next combine this broth to make hot buttered rum. 

Hot Buttered Rum

  • 1 1/2 ounces Mount Gay Black Barrel rum
  • 1/2 ounce Gosling’s Black Seal rum
  • 5 ounces brown buttered broth, heated
  • Whipped cream

Pour everything into a latte glass. Top with a dollop of whipped cream. Serve!

Michael Mina

Born in Egypt, Michael Mina showed an unrelenting passion for cooking and entrepreneurship at a young age. One of the most decorated chefs of all time, his many accolades include 2013 James Beard Foundation “Who’s Who of Food and Beverage” inductee, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year. Michael currently owns 26 concept restaurants, including the Michelin-rated Michael Mina in San Francisco and Michael Mina Bellagio in Las Vegas.

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