The drink gurus show their stuff, using Grand Marnier as an element in creating delicious concoctions.  Each guest will get one vote with the purchase of a featured cocktail. The bartender with the most votes at the end of the night moves on to the next round. The contest will continue Sundays through March, culminating in a March 26 throw-down with the ultimate victor winning the crown and a trip to “Tales of The Cocktail” in New Orleans to party with some of America’s greatest cocktail creators.

Last week pitted Leah from J-bar against Erin from Jimmy’s, and Erin advanced in the competition! This week we have Nate Harnish of Pacifica “mix off” against Austin Sessions of 39 Degrees at the Sky Hotel. Here’s the stats:

Nate Harnish

What is your strategy for victory in the Iron Bartender Competition? Two a Days.

What is your favorite bar tool? Basic Jigger–and Tim Kurnos

What is something you would never be caught drinking? Decaf 

What is your height? 6 foot 3 inches in heels

What cocktail would best describe your personality? “Old Fashioned” I’m aged, well balanced and like to be muddled.

 Austin Sessions - 39 Degrees

What’s your favorite drink to make? The Sweet and Spicy. It is muddled red bell pepper and jalepeno with lime juice and agave nectar. Then add Milagro silver tequila and Domaine de Canton, shake and serve up in a martini glass. Garnish this with a slice of red bell pepper. It is a very delicious drink, and I take pride in making it.

Who are three people you’d like to have dinner with, alive or dead? I would have a drink with my dad because I always like having a drink with him. I would have a drink with my Great Grandpa who passed away when I was young. He was a very interesting guy and I would have really loved to get to know him. Shane McConkey because he seemed to always be having a good time no matter what.

What’s your strategy for winning? My strategy for victory is to make a good all around cocktail that people can enjoy during apres, and invite as many friends as I can to show up and vote.　

What’s your favorite winter cocktail? My favorite winter cocktail right now is just a simple hot toddy. I like it a little on the tart side. It warms up the body and is good for a cold or anything the winter throws at you.

What would your last supper be? A filet cooked medium rare with crab on it then smothered in bearnaise sauce. Then mashed potatoes and steamed veggies on the side. To finish all that off I would have a good bottle of red wine.

Check out this video from Round 1, or take a look at the full bracket here.

The drink gurus show their stuff, using Grand Marnier as an element in creating delicious concoctions.  Each guest will get one vote with the purchase of a featured cocktail. The bartender with the most votes at the end of the night moves on to the next round. The contest will continue Sundays through March, culminating in a March 26 throw-down with the ultimate victor winning the crown and a trip to “Tales of The Cocktail” in New Orleans to party with some of America’s greatest cocktail creators.

Last week featured the battle of the moustaches, and for Round 2, we have some amazing contenders… these ladies promise to BRING IT!

It’s Erin Harris from Jimmy’s vs. Leah Stroup of J-bar (Hotel Jerome)!

First up: Stats for Erin Harris

What is your favorite bar tool?

I don’t have a favorite bar tool to name. Each tool has its purpose. To be funny, I would say a cocktail straw because that is what I value the most to ensure the cocktail I am making tastes as it should for my guest.  To be really funny, I would say Jimmy, who owns the bar, as I use him whenever needed to make up for any mistakes we make.

What is your favorite winter cocktail?

Just had an amazing one with Hennessy, hot chocolate,  toasted pecan bitters and whipped cream. This was created by Lindsay Michelle Nader of Harvard & Stone in Los Angeles.

What would your last supper be?

Mussels, mezcal, cheesy potatoes and a medium rare steak at a table with my friends and family

What cocktail would best describe your personality?

Bellini- fancy, good at starting a party, bubbly and fun! (And a tad sweet)

If we were to buy you a drink what would it be?

I would like to have a ‘Nochita’ of Del Maguey Mezcal. When I visit the small producers of Del Maguey Mezcal it is traditional to have a Mañanita ( a little morning ) when arriving at apalenque (the distillery) to start the day. Typically, it is a small cup of their village mescal, about a half of an ounce. At Jimmy’s, we have created the ‘little evening’ version of the ritual by calling it a Nochita I love all the single village mescals from Del Maguey, but if I had a preference it would be Pechuga. Pechuga is only made once a year in November in the Village of Santa Catarina Minasby Luis Carlos. I have been there to partake in the making of Pechuga, which is what makes it one of my all-time favorites.

Next up: The skinny on Leah Stroup

In your mind what is one of the most underrated spirits?

Perhaps triple sec… I recently tried “Combier” – The original 1834 French recipe only available in the U.S. since 2009. Such a bright and interesting mixer or just by itself.

What is your strategy for victory in the Iron Bartender Competition?

Yummy drinks + big smile

What is something you would never be caught drinking?

White wine spritzer

What is your sign?

I’m a Pisces & Aries Cusp (probably explains why I’m a lil crazy)

What cocktail would best describe your personality?

Lately, a glass of whiskey, preferably one I’ve never tried… It’s comfortable & always has a story & of course gets the job done.

Who will it be? Check The Little Nell on Facebook and Twitter for results.

What you’ll need for the truffles:
200 g Heavy Cream
8 ounces Trimolene (purchase at specialty store or online)
280 g Chocolate
40 g Liquor of your choice
As needed: Cocoa Powder

Method:
1. Bring the cream to a boil
2. Whisk in the trimoline and bring back to a boil.
3. Pour over the chocolate and liquor.
4. Whisk until smooth and pour into a hotel pan (a long flat-bottomed pan of 12″ x 20″ size) to set overnight with plastic wrap directly on top.
5. Scoop balls (using a melon baller or small scoop) and roll into cocoa powder.
6. Keep airtight and cool in the refrigerator until ready to dip into assorted toppings.

What you’ll need for the dip:
2 bars of dark or white couveture of your preference (couveture is a high quality chocolate that has extra cocoa butter)
36 White Candy Sticks

Method:
1. Melt the chocolate in the microwave
2. Push candy sticks into truffle balls. Prepare a bowl with sugar in it to hold sticks upright.
3. Dip truffle balls into chocolate, let drip, then sick straight up into bowl of sugar so they are standing up straight.
4. Continue to dip all the truffle balls. To decorate, immediately place toasted nuts, coffee beans or chocolate chips on the top of the ball with the chocolate, or stripe them with chocolate.
5. Keep refrigerated until served. Note: Makes 36 truffle pops!

The drink gurus will show their stuff, using Grand Marnier as an element in creating delicious concoctions.  Each guest will get one vote with the purchase of a featured cocktail. The bartender with the most votes at the end of the night moves on to the next round. The contest will continue Sundays through March, culminating in a March 26 throw-down with the ultimate victor winning the crown and a trip to “Tales of The Cocktail” in New Orleans to party with some of America’s greatest cocktail creators.

Up first is a bit of a Little Nell  internal battle… Ajax Tavern’s Erik Wardell will face Montagna Bar’s Strider Devaney. The two will duke it out in the Terrace Bar Feb. 12. (Check here for the full competition bracket.)

To help you with a little backstory (anyone taking bets?), here’s a look at these two fierce competitors:

Erik Wardell

In your mind what is one of the most underrated spirits?

Mezcal

If you could sit down and have a drink with 3 people living or dead who would it be?

Gandhi, Carl Jung and Stephen Hawking

What is your strategy for victory in the Iron Bartender Competition?

Make a cocktail I would not feel awkward ordering in a bar with my friends and work the crowd

What cocktail would best describe your personality?

A double Macallan 12 on the rocks. Young, approachable, just classy enough and ready for some wholesome fun.

What is your height?

Tall enough to reach the top shelf.

Strider Devaney

What is something you would never be caught drinking?

White zin with a side of ice.

What is your favorite winter cocktail?

Negroni

If you could sit down and have a drink with 3 people living or dead who would it be?

Hunter S Thompson, my dad and Jimmy Buffet.

What would your last supper be?

Surf N Turf. King crab legs with a Ribeye.

What cocktail would best describe your personality?  

A Mojito. A pain in the ass but always puts a smile on your face.

Who will it be? Come to the Terrace Bar to vote! 

How did you two meet?

My husband and I met in Lake Placid for a ski weekend in 2005.  At the time, I was a pharmaceutical sales rep in Erie, PA. My friend Sarah asked if I would like to join her and her husband Brett on a ski weekend and also meet his best friend Bubba. I immediately said no, followed by “Does he have another name?”

She said, “Yes, his name is Colin but everyone calls him Bubba.”  I was a little hesitant at first but then agreed.  That was February 2005, and the rest, as they say, is history.  We got engaged in June 2010 shortly after Colin moved to Cleveland, where I’m currently completing my residency in psychiatry.

Why winter, and why Aspen? 

Skiing has been a part of both of our lives since a very young age, and we always knew that we would love to have a winter wedding and have skiing involved in some capacity. However, we weren’t sure if our families would go for a destination wedding.

So, we initially decided to get married in Bethlehem, PA (Colin’s home town) on September 3, 2011.  We had the entire wedding planned and then found out that 2 of my 3 bridesmaids were expecting their first babies and were due on exactly that date.  We thought about it and knew we had to change the wedding.  We decided that we would do the wedding we always wanted, and there was no question that it would be in Aspen.  We love the atmosphere and knew that we couldn’t go wrong.  We knew our guests would love it as well.

Any planning blips or other mishaps? 

The only planning disaster was changing the wedding due to our bridesmaids’ pregnancies, but I would hardly call that a disaster as we had our dream wedding as a result!

Advice for the Aspen bride?  

The only advice I have is to simply enjoy every moment.  If you have your wedding in Aspen, you can rest assured that every detail will be taken care of so that you and your guests are able to enjoy the entire wedding experience.

What was your most memorable moment?

Our most memorable moments were getting our photos taken in the snow.  It was absolutely perfect and so beautiful. We both loved seeing each other for the first time during the ceremony, of course, but getting the pictures in the snow was so much fun.  As we were getting the pictures taken, there were several people who drove by and congratulated us, which made the day even more special.

Were you cold in all that snow?  

We weren’t cold at all.  We were so happy it snowed… we didn’t even notice the temperature.

Vendor List

Photographer – Alison Conklin

www.alisonconklin.com

Florist – Aspen Branch

www.aspenbranch.com

Cupcakes - Elissa Buckley

www.delissiouscakestudio.com

Reception Music – Chris Bank (Duo)

No website

Ceremony Music – Wendy Larson

www.weddingmusicaspen.com

Planner – Jane Floyd

www.janefloydassociates.com/

Dress – Mark Ingram Bridal Atelier (Designer – Monique L’Huillier)

http://markingramatelier.com/

Venue – St. Mary’s Catholic Church (ceremony) and The Little Nell (reception at Montagna Restaurant)

www.thelittlenell.com 

Indulge your Valentine with an unforgettable 4-night stay at The Little Nell, Feb. 11-15, 2012.

Our special Valentine’s Day package includes a romantic meal for two at Montagna, our award-winning restaurant. Enjoy a $50 breakfast credit each morning, valid at Montagna or via Room Service, in case you just don’t want to leave the room.

Local or staying somewhere else in town? Please join us for our special Valentine’s Day Dinner at Montagna Feb. 14. This $95 feast also features live jazz by Steve Peer, perfect to put you and your sweetheart in the mood. For reservations, please call 970-920-6330.

Other romantic ideas for spending Valentine’s Day in Aspen at The Little Nell:

• Have the concierge arrange a private, horse-drawn carriage ride around picturesque Aspen, complete with hot cocoa and treats from our kitchen.
• Get a couple’s massage - A massage shared with your partner is an intimate and romantic experience that refreshes the mind and body—and your relationship. (Available in-room at The Little Nell.)
• Go for a dip in a heated pool or hot tub under the stars (add champagne and chocolate-covered strawberries to put this over the top!)
• Propose. Ever wanted to make a big impression with the big question? We can arrange champagne and a gondola ride aboard the Silver Queen Gondola to the top of Aspen Mountain. Asking the question and saying yes, well, that’s up to you two.

Aside from all the sports drinks floating about town (you could probably live on free neon-colored beverages during the events), there’s lots of alcohol to enjoy. But let’s be choosy shall we? Let’s try and enjoy this Winter X Games responsibly folks!

Here are my tips for a gold-medal sip that won’t have you hung over like a bad run in the half pipe:

Bubbles – It’s a party, so you better be drinking bubbles at some point this weekend. We’re not talking expensive champagne if you’re on a budget.

Try a glass of prosecco or cava — just as fun as champagne, and it won’t break the bank. It’s a great bang for your buck.

A Twist on Margaritas – Try having your margarita made with mezcal instead of tequila. It will bring a nice balance to the drink without being an “uppity cocktail.” (The last thing you want to be caught with over X.)

Our mezcal margarita here at the Montagna Bar is amazing, and I also like Jimmy’s in Aspen as well for a late-night scene.

AND before I forget, we’re throwing you a party tonight X Games people! Head to our Terrace Bar and flash those X Games credentials for $3 beers and $8 specialty cocktails. 7 pm to close. Not officially associated with the games? Come anyway to hang with the athletes, organizers and crew that make this awesome event possible in Aspen.

Long Live X in Aspen!

Carlton

Carlton McCoy is one of the youngest advanced sommeliers in the world at 27. He’s assistant wine director at The Little Nell and loves to enjoy Aspen with a good drink in hand. 

Winter X Games returns to Aspen January 26-29, 2012.  Be there as more than 200 of the world’s best athletes in skiing, snowboarding and snowmobile throw down over four action-packed days of competition for the most coveted medals in action sports.

Winter X Games is completely FREE to the public, so don’t miss your chance to witness legends and Olympians including Shaun White, Gretchen Bleiler, Lindsey Jacobellis and others live at Buttermilk.

In addition to the action at Buttermilk, Aspen/Snowmass will host a FREE Bud Light Hi-Fi concert featuring AWOLNATION at the base of Aspen Mountain on Saturday, January 28th at 5:30pm.

Meet some of your favorite X Games athletes at D&E Aspen on Friday & Saturday, where they will be signing posters while DJ MAJAI spins the tunes.

For complete event schedule click here. For all other event information, visit www.xgames.com

]]> https://thelittlenell.wordpress.com/2012/01/19/x-games-in-aspen/feed/ 0 thelittlenell 12 X Logo https://thelittlenell.wordpress.com/2012/01/12/ever-wanted-to-ski-with-fire-now-you-can/ https://thelittlenell.wordpress.com/2012/01/12/ever-wanted-to-ski-with-fire-now-you-can/#comments Thu, 12 Jan 2012 23:26:56 +0000 The Little Nell http://thelittlenell.wordpress.com/?p=1666 ]]>

Wintersköl, Aspen’s annual “toast to winter,” is being held this weekend, and we wanted to extend a special invitation to our guests to participate in this fun, time-honored tradition.

One of the most fun and unique events at Wintersköl is the Torchlight Descent, which happens Sat. 1/14 on Little Nell, just before the fireworks.  We would love to invite you to participate this year to add another element to your fabulous Aspen experience.  Here are the details:

1.  WEAR OLD CLOTHES (You are skiing with flares that spit sparks)

2.  NO POLES (You are carrying flares)

3.  Load Little Nell lift at 7:30p  (You will be asked to sign a waiver)

4.  12 & under need parent & carry battery torches

5.  Helmets recommended.

Interested in signing up? Call 970-920-0755. For a full line up of other fun Wintersköl activities, click here.

As our cocktail program has evolved, a variety of aperitifs have made their way into our bar program here at The Little Nell in Aspen…  vermouths especially.

We have exiled the Noilly Prats and Martini & Rossis in favor of the more crafted products from Dolin in France’s Jura Region, who makes delightful sweet and dry vermouth that is notably lighter, drier and less pungent than their larger commercial counterparts. We also favor Italy’s Carpano Antica Sweet Vermouth. I mean, it’s a red vermouth with rich flavors. Why wouldn’t you?

A favorite drink of mine is very Italian-based, and I first sampled it in Boulder, Colorado, at Pizzeria Locale.  It blends Carpano Antica with Maraschino and is topped with soda water. So simple.  This is heaven in a glass for me, and it’s my go-to, year-round aperitivo.

Here’s the breakdown to create this lovely drink at home:

• 2 oz. Carpano Antica Sweet Vermouth
• 1 oz. Maraschino
• 3 oz. Soda Water

Fill large wine glass with ice; Pour ingredients over rocks; Top with soda water; Garnish with a Marasca Cherry

And while we’re talking about the importance of a good vermouth, if you have never had a Manhattan with Carpano, you’ve never had a Manhattan.

Mediocre vermouth is the easiest way to screw up an amazing Manhattan.

This fall, I wandered into a local restaurant here in Aspen, and it was the first cool evening in town. I was craving something brown to warm the soul.  They had a delicious rye behind the bar, so I thought a Manhattan would be the perfect call.  I ordered one and specified the type of rye.  Then I watched them make it using the bottle of sweet vermouth in the well that had probably been there for several months.  At first sip, I realized this was not a Manhattan; this was a Manhattan made with low-grade vermouth, or as I now refer to it “A Newark.”

So lesson learned, I now order my Manhattans and always specify the type of rye or bourbon and the type of vermouth. Life is too short to drink anything less than delicious.