Obviously, you should judge where to ski this season based on who has the craziest après-ski food and drinks. Here are our favorites.
The Woodstock Inn near Loon offers you up chili, slathered in melted cheese, chock full of braised beef and cooked with a not-at-all-secret ingredient: their own Red Rack Ale. For a little synergy, the whole dish comes served in a huge bread bowl made with grains from the brewery. Pair it with their new 8% Wassail Winter Ale, which is like beer chili, without the chili.
When you need a pick-me-up after a day in North Conway, head over to Delaney's Hole in the Wall for a supremely daring cup of coffee. Upon ordering, a cart is wheeled over to you, a mug is rolled in brown sugar and set on fire with the help of some rum, the flames are extinguished, and the mug is loaded with Baileys and more rum. We hear there's even some coffee in there too.
Drop by Coslin's Pub in Stowe for a little fireside cheddar and Emmentaler fondue and take it down with a fresh-brewed hard apple cider—it comes in a beer stein spiked with rum and cinnamon. Bonus: the place has a cool hobbit-house vibe, but if you see a bearded wizard come through the door, you've probably had too many ciders.
If you have your fill of fondue in Stowe, head to the Shed Restaurant (note: it looks like it sounds) and order up their locally infamous growler, filled with their 7% Mountain Ale. It holds half a gallon of beer and goes for 12 bucks a pop—but just focus on the beer...
The Coleman Brook Tavern in the base lodge of Okemo mixes up some 17 martinis for your toe-warming pleasure. Topping the list: the Blue Bear, made with the chilled vodka or gin of your choosing, some sweet Blue Curacao and topped with jelly beans. Note: this "martini" is only to be enjoyed in the company of sweet-toothed ski bunnies. Or Willy Wonka.
