For après style advice we turned to Alston & Leigh, founders of Habitual Hostess—and our go-tos on all things gathering.
What are your must-haves for an ideal après vibe?
Champagne! It just goes hand-in-hand with skiing. Our mulled mimosa recipe (below) is a favorite cocktail; paired with a classic fondue, it's great way to warm up post-ski day.
As for an après dinner, a crockpot always comes in handy! Get dinner teed up before you hit the slopes. When you get back, your house will smell delicious and dinner will be ready!
How about some essentials for a memorable (and delicious!) hot chocolate bar?
A hot chocolate bar is not just for kids! We love to put out carafes of hot chocolate and bowls of chocolate stirrers, peppermint sticks and marshmallows. Don’t forget all the fun specialty liquors: bottles of peppermint schnapps, Baileys, Kahlua, rum and whisky. Let everyone put a few nips of their favorite liquor in their hot chocolate. And don’t forget the whipped cream!
Favorite Dudleys for a seamless ski-to-après transition?
It’s hard to play favorites with the collection but the Easy Rider turtleneck is such a no-brainer! The pull ties will keep you cozy on the slopes and the fun patterns and sleek fit are perfect for après.
The Mulled Mimosa
Prosecco or Champagne
2 tablespoons mulled cranberry juice
Pour flute half full of Prosecco. Top with mulled cranberry juice. Top with frozen cranberries.
Mulled Cranberry Juice
2 cups cranberry or pomegranate juice
2 thinly sliced blood orange slices
2 thinly sliced lemon slices
1 cinnamon sticks
1 tablespoon brown sugar
Add all ingredients to a small saucepan over medium heat. Bring to a very low simmer and cook for five minutes, stirring occasionally. Turn off the heat and let sit for 15 minutes. Strain the juice in a fine mesh strainer. Keep refrigerated until ready to use, for up to one week.