Aspen Peak - Niche Media - Aspen living at its peak
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MOUNTAIN PATROL Chefs Club Executive Beverage Director Anthony Bohlinger often brûlées cherries with a blowtorch to create his signature cocktails. West Son of Bourye whiskey. He tops his Highway with a sprig of torched rosemary. "We start with the cheapest ingredient, then move to the most expensive, in case we mess up," he says. "It's easy to modify a classic cocktail, but to make it your own is difficult. To add something that makes it balanced is the true sign of authenticity." Amid a display of elegant, apothecary-style barware, Bohlinger is akin to a mad scientist. He nods to 27 housemade syrups derived from ingredients such as organic bee pollen (from the Aspen Saturday Market). The Chefs Club touts seasonal ingredients, talent, and a revolving What: The Aspen menu of celebrity chefs. New Jersey native Cocktail Club, Bohlinger landed in Aspen via Miami, founded by where he worked with the esteemed chef Bohlinger. "Each Didier Elena (now executive chef at Chefs week a different spirit is celebrated, Club). Bohlinger was invited this past sumand attendees sip mer to the Food & Wine Classic as a guest new renditions of bartender, and his skill gained notice, earnclassic cocktails." ing him a full-time position. This upcoming When: Thursday May, the Chefs Club hits the Big Apple, and nights, 6 pm Bohlinger, as part of the executive team, will The 411: help position the outpost in New York City's facebook.com/ competitive cocktail landscape. aspencocktailclub "The American palate is moving away from sweet and sour to more bitter, aperitif cocktails—fewer ingredients, high proof, but simpler, which is more challenging," he explains of the trend toward herbs, earthy ingredients, and medicinal-based recipes. "And the gap is shrinking between the bar and kitchen—60 percent of the time I'm with our pastry chef, Katherine Thrope, chef Chris Szyjka, and chef Didier. I get a Michelin-starred chef's take on flavor." Bohlinger has also resurrected a new Aspen tradition with the Aspen Cocktail Club. Held Thursday evenings, an educational barhop begins at Chefs Club, where a specific spirit or region is celebrated. After samMaster mixologist Anthony Bohlinger elevates pling cocktails and learning of its sources, members town's cocktail culture. by ERIN LENTZ walk to Justice Snow's Restaurant and Bar for further concoctions and serving tips from Joshua Peter Smith, culminating with same-spirited nightcaps with Jimmy ith the cocktail recipes created by Anthony Bohlinger, execu- Yeager at Jimmy's An American Restaurant and Bar. Certainly the new Cocktail Club is worth toasting, however, don't miss tive beverage director at the Chefs Club by Food & Wine at the St. Regis Aspen, nothing straddles the norm. Aspen's newest an opportunity to cozy up to Bohlinger's bar as he attempts what he considsculptor of "craft" cocktails brandishes a torch to brûlée cherries and sprays ers to be the perfect drink, which may involve a house-made, Angostura Bitters with sugar to concoct a "West Side Highway," his take bacon-fat-washed bourbon. "It's bacon," he winks. "What can't be good on the classic boulevardier, employing Aperol, Carpano Antica, and High about it?" 315 E. Dean St., 970-429-9581; chefsclubaspen.com AP Toast of Aspen W photography by c2 photography courtesy of chefs club Insight 74 aspenpeak-magazine.com 074_AP_SP_MP_Bohlinger_WIN13_SPR_14.indd 74 10/29/13 4:15 PM