A margarita on a sunny deck is a ski-town rite of spring. Here’s a list of greats from our highly opinionated testers.
Cut fresh lime into slices. Rub the rim of a chilled glass with lime. Dip rim in coarse salt. In a shaker, add two ounces of tequila (preferably 100 percent agave), one ounce Cointreau, and one ounce fresh lime juice. Shake. Strain. Pour. Sip slopeside (with a satisfied smile) sometime in the spring.
Take an afternoon break this season at these new on-mountain hot spots.
• Garbo’s Grill is a new joint inside the Carleton Lodge, at base of Whistler Mountain, focusing on burgers with 20 topping choices, including sauces, cheeses, and veggies.
• Canyons Resort unveils the new, improved Cloud Dine at the top of the Dreamcatcher and Dreamscape quads. The 300-seat venue boasts a menu of made-to-order salads, sandwiches, and flatbread pizzas plus delicious pastries and coffee drinks.
This Canadian resort might be skidom’s best-kept secret. And with two new expansions, it’s also the biggest.
The “glasses” at Red Mountain’s first annual Beer Goggles Craft Brew Festival hold only three ounces. Which is, apparently, enough. Keri Bascetta, SKI’s staff photographer, and I are standing around in ski clothes in a party tent on a wood-chipped parking lot with, well, pretty much everyone within a 50-mile radius of the place, drinking tiny beers and laughing our butts off. We are freezing, but we don’t care. Snow has started to accumulate outside—a light dust that coats the plastic tent windows and picnic tables.