Aspen’s five-star, ski-in hotel includes restaurant Element 47, a recipient of the Grand Award from Wine Spectator since 1995 for their 20,000 bottle wine selection. Element 47 refers to silver, the metal that put Aspen on the map, and its luster extends to the adjacent Element 47 Bar and The Living Room, with its two-sided fireplace and bar menu. Sliders made with Wagyu beef, locally raised at Emma Farms, find a perfect match in an à la minute Root Beer Float with whiskey. “The idea behind this drink is to take us back to our childhood. Aspen is our playground and we wanted to create a cocktail that reminds us we are here to have fun after an exciting day on the slopes,” says bar manager Ricky Leyvas, who created the drink with wine director Carlton McCoy. Looking for more serious stuff? The list includes Colorado spirits like Woody Creek vodka and Spring 44 gin, and luxuries like Pappy Van Winkle 23 year old ($200).
INGREDIENTS
- 2 oz. Jack Daniel’s Tennessee whiskey
- 1½ oz. root beer syrup (see recipe below)
- 2 Tbsp. fresh whipped cream
- 8 oz. soda water
- 1 spray cocktail bitters
DIRECTIONS
In a tall pilsner glass, add Jack Daniel’s and root beer syrup. Top with soda water, leaving enough space for whipped cream. Stir gently and top with whipped cream. Spray with cocktail bitters from an atomizer.
For root beer syrup:
- ⅓ oz. vanilla paste
- ⅓ oz. simple syrup (equal parts water and sugar)
- ⅔ oz. Zatarain’s Root Beer Concentrate
Combine ingredients in a small squeeze bottle. You can create a larger batch to easily make multiple drinks.
