Apres ski, a French term meaning "after ski," refers to the cherished tradition of unwinding post-slope with drinks and music, often while enjoying fondue. This culture thrived during the 50s, 60s, and 70s, but many cocktails from that era have since been forgotten. While drinks like Irish coffee and Pabst Blue Ribbon remain staples, some unique cocktails have faded from modern après ski menus. Here, we explore three classic drinks, each representative of a decade from this vibrant period.

1950s: Vin Chaud

According to ski historian Seth Masia, the 1950s saw the emergence of an alcohol-infused après ski culture. Favored beverages across regions included schnapps, brandy, and various mulled wines, known in French as "vin chaud." The concept of spiced wine dates back to ancient Rome, making this drink a longstanding tradition among winter sports enthusiasts.

While its popularity in Wyoming is unclear, a 1956 Casper Star-Tribune review indicated that locals enjoyed cocktails deeply. It described an era when cocktail hours in Jackson Hole began at 5 PM and could stretch indefinitely, fueled by laughter and camaraderie.

How to Make Vin Chaud:

• 1 quart of red wine
• 1 cup of sugar
• 1/3 ounce Cointreau
• 1/3 ounce vodka
• 1/3 ounce brandy
• 1 1/3 ounce orange syrup
• 2/3 ounce lemon syrup
• 1 cinnamon stick
• 4-5 cloves

Simmer these ingredients for 10 minutes, then garnish with orange slices and a cinnamon stick. Serve in heat-resistant mugs.

1960s: The Broken Leg

In the winter of 1967, the Jackson Hole Guide advertised a "Broken Bones Party" at the Seven Levels bar, supporting the National Ski Patrol. This event featured a drink called the Broken Leg, created in partnership with Old Crow Bourbon, which had launched a nationwide safety campaign during this decade.

The Broken Leg cocktail quickly became a trendy choice, marketed for après ski enthusiasts.

How to Make a Broken Leg:

• 1 part (1.5 ounces) Old Crow Bourbon Whiskey
• 3 parts hot apple juice
• 4 raisins
• 1 cinnamon stick
• 1 slice of lemon

This concoction is made by combining the ingredients and garnishing it creatively.

1970s: The Green Hornet

By 1972, the Jackson Hole News encouraged non-skiers to join the après ski scene, offering tips like wearing stylish ski gear and not lingering too long in any single establishment. The competition among bars was fierce, reflected in the variety of offerings during the era.

Among these offerings was The Green Hornet, a drink inspired by a popular television show and characterized by its vibrant green hue, reminiscent of the popular Hexcel skis of the time.

How to Make a Green Hornet:

• 0.75 ounces whiskey
• 0.75 ounces vodka
• 0.75 ounces gin
• 0.25 ounces creme de menthe
• Sour mix
• Sparkling lemonade

Combine these ingredients over ice in a highball glass, stir, and serve chilled. For a twist, adventurous drinkers sometimes added chartreuse, lemon juice, and an egg white, shaking it until emulsified for a creamy finish.

These cocktails are not just nostalgic for their flavors but also serve as a reminder of the social fabric of skiing culture during its peak.