Aspen Times Weekly Libation: The Ricard
MAKE IT
Ricard pastis
Rye whiskey
Sweet vermouth
Chocolate syrup
Bitters
I don’t normally like the flavor of anise in liquor — for those of you who, like I was until recently, aren’t familiar with that term, think of absinthe. But keeping that to a minimum and adding sweet flavors over it, Danielle Becker, of Ricard restaurant in Snowmass Base Village, has concocted something I can get behind. To make the restaurant’s signature drink, Danielle starts by just washing a glass in Ricard pastis, an anise-based spirit. She then mixes rye whiskey, sweet vermouth, chocolate liqueur and bitters and pours it in — a strange combination but surprisingly delicious and easy to drink.
Bar Talk: sway Thai
sway opened its Aspen doors at the beginning of February with nine cocktails on the menu including some options not offered in Austin, such as a Thai coffee martini, fitting in with this mountain town’s espresso martini infatuation.