If you’re looking to continue après-ski in a more relaxed setting—think somewhere in between a bustling night-club and a quiet bar—check out one of these cozy hot spots in town, where craft cocktails and mountain-town ambience meet.
Named for its unobstructed mountain views, Vista Lounge at Montage Deer Valley (9100 Marsac Ave, 435.604.1300) is a slope-side oasis with unmatched service. Warm up fireside with cauldrons of mulled wine and spiced cider (spiked, if you wish!) and Swiss fondue. Ryan Innes, a former contestant and finalist on NBC’s The Voice, is a regular on the piano in the lounge.
Tourists and locals alike flock to No Name Saloon (447 Main St, 435.649.6667) on historic Main Street year-round for its chillax vibe and rooftop patio, which is heated during the winter months. Beat the downstairs crowd and head straight to the roof with your favorite pint of beer to survey the bustling Old Town scene below.
Ski-in, Ski-out Western Hospitality
Indulge in the West’s favorite spirits at High West Distillery & Saloon (703 Park Ave, 435.649.8300). Grab a seat at the cow poke–themed bar and partake in an informative whiskey sampling, or order a signature cocktail like the Western Apple—a spicy blend of High West Double Rye, Calvados, hot cider, honey syrup, lemon juice, and cinnamon tincture. And since it’s the world’s only ski-in, ski-out distillery, wearing ski boots during dinner and cocktails is the norm.
For a nightcap, head downstairs to Fletcher’s Park City’s (562 Main St, 435.649.1111) dimly lit Library Lounge for handcrafted cocktails that feature local spirits and ingredients, all while enjoying the cozy atmosphere. On Fridays from 8 p.m. until midnight, sit back, relax, and listen to DJ Dolph spinning beats—gradually transitioning from lounge to dance music.
Try it Yourself - Vista Lounge’s Mulled Wine
2 bottles (1,500 ml) Wild Vines Blackberry Merlot
½ cup Bird Dog Blackberry Whiskey
8 to 10 cloves
⅓ cup organic clover honey
2 anise wheels
1 tsp fresh ginger
a pinch of allspice
3 cinnamon sticks
1 peeled and sliced orange (keep peel to add zest to taste)
Combine all ingredients in a large stockpot. Heat to just below a simmer and keep at temperature for at least 15 minutes. (The longer the ingredients steep in the wine, the more flavor will be extracted into the brew.) Serve in a hot beverage mug and garnish with cinnamon sticks and an orange slice. Each batch serves
20-plus five-ounce portions. Note: leftover wine can be refrigerated (with all ingredients) and brought back up to serving temperature the next day with even more intense and integrated flavors.