The Boutique Chalet Company

With temperatures plummeting, pistes powdery and long days spent at altitude,
a post-piste tipple is not only important, it’s well deserved.

We asked the BC staff to tell us about their favourite cocktails after a day spent tearing
through powder across the epic Portes du Soleil.

Ben Ellis responded quickly. A little too quickly.
With a cheeky number he’s been mixing up for lucky guests staying at Boutique’s Twenty26

The Shopping List

  • 50ml Absolut Vodka
  • 50ml Apple Juice
  • Juice of half a Lime
  • 3 Bar spoons of local Raspberry Jam
  • Half a Bar spoon of ground Cinnamon
  • Honey
  • Brown sugar
Cocktails, The Boutique Chalet Company

The Instructions

Pour the vodka, apple juice, lime juice, raspberry jam and cinnamon in a cocktail shaker. Shake Vigorously.

Take a glass that has been cooled on ice. Coat the rim of half the glass in a thin layer of honey and brown sugar. Leave the other half of the glass rim clean.

Pour in the contents of the cocktail shaker. Garnish with a slice of lime and a sprinkle of ground cinnamon.

Cocktails, The Boutique Chalet Company

The reason

Ben says that ‘the lime and cinnamon give the cocktail a nice wintery feel with flavours of Christmas; but there is also great depth to the drink especially as it is mixed with an incredible local raspberry jam’. 

We say, ‘We agree!’

Cocktails, The Boutique Chalet Company

The consumption

Ben services this to guests and asks that they try drinking the cocktail from both sides of the glass, the clear rim, and the honey covered rim to see which they prefer.

Cocktails, The Boutique Chalet Company

The verdict

Ben’s verdict …

‘It’s definitely one for people with a slightly sweeter tooth! But all the guests have enjoyed it so far. And I have been asked to make quite a lot of them!’

Let us know your favourite winter post-piste cocktails or if you are coming to visit us maybe there is something you would like to try while you are here? Let us know!

Cocktails, The Boutique Chalet Company

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Andy Ashwin

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