Espresso Martini Wishes And Caviar Dreams Converge At The Snow Lodge Aspen

The top food and drink trends of winter 2023 can be summed up very succinctly: caviar and espresso martinis. While caviar is still firmly placed on the “splurge” list due to the success of Chinese sturgeon farms there has never been such a surplus of this seaside delicacy. Many high end establishments have added caviar to their lists of “must haves” while retaining the air of luxury by leaning into the playfulness of the modern food scene. This includes options like caviar bumps and carefully crafted cocktails made from spiked espresso which seem effortlessly chic. The trend is a must in Aspen known for a clientele of those used to indulging in the finer things in life or simply for guests splurging on a great meal.

Caviar was “once reserved primarily for formal settings and affairs. We are now seeing caviar enjoyed in a more relaxed manner and served with playful and creative food pairings,” Jayma Cardoso, Founder and Creative Director of The Surf Lodge brands explains.

The Snow Lodge’s caviar menu can certainly be described as decadent also offering a caviar baked potato to balance out the blinis. So what is the best way to eat caviar? “It’s all about personal preference.” Jayma says. “Some people like to indulge on its own, while others like to pair their caviar with various foods and accouterments. When in doubt, I feel like you can never go wrong enjoying on a classic roasted potato with a bit of crème fraîche. Our smoked mozzarella sticks with Kaluga caviar have been a highly popular item on the menu this season, along with our traditional caviar service.”

On the cocktail side, The Snow Lodge’s partnership with illy was a natural pairing. “We were very excited to integrate illy into The Snow Lodge menu as part of our partnership this winter season.” Master Barista, Giorgio Milos explains. “The illy Espresso Martini is an ode to the classic cold-weather cocktail favored by coffee fans and cocktail connoisseurs alike. What sets this cocktail apart is the use of illy’s unique blend of 100% Arabica coffee beans, which have a lingering sweetness and delicate notes of caramel, citrus and florals.”

Not to be outdone, the newest addition to the cocktail list could be considered a work of art all on its own. “We debuted “Melting Snow” at The Snow Lodge this year, an incredible blend of our delicious coffee, milk, cocoa and a touch of cold foam. This multi-sensory coffee experience was inspired by the snowy Aspen mountains, blending warm coffee with the cool, sweet foam that pleasantly surprises those who take their first sip. The beverage has done incredibly well and became an instant hit at The Snow Lodge.”

Just like the caviar trends, the Snow Lodge has gone through its own evolutions and has made efforts to keep things fresh and improve over the years. “We are constantly reinvigorating our properties through multifaced culture programming, so every season is unique. This winter, The Snow Lodge partnered with Aspen’s Casterline|Goodman Gallery to display the works of renowned artists, including Alex Katz, Richard Serra, Stanley Whitney, Jim Dine, David Yarrow, Rafa Macaron, Robert Rauschenberg, Frank Stella and Alison Van Pelt throughout the property.” Jayma Cardoso confirms. “Additionally, we unveiled a redesign of the interior space and collaborated with architect Antonio Di Oronzo of Bluarch to bring the vision to life. I wanted to create a vibrant and elegant atmosphere, but one that was still comfortable and fun, a place where people could come straight off the mountain in their ski clothes. Lastly, we refreshed our menu, focusing on Northern and Central Italian dishes, adding several new spectacular items, and amped up our caviar offerings.”

While the ski season may be winding down, sister property Surf Lodge is about to start winding up for a landmark summer season in Montauk. “I am very excited for the summer months ahead as we will be celebrating The Surf Lodge’s 15th anniversary and creating some extra special moments in honor of the occasion.”

Aspen’s Snow Lodge is going still going strong with plenty of time to shine before officially hanging up those ski boots. “I look forward to our continued programming in Aspen and closing out our après ski concert series strong.” Jayma affirms. “We’ve had so many great acts this winter, including some of our favorite returning artists such as Skylar Grey, Sofi Tukker, Bob Moses, The Chainsmokers, and Zedd, along with several new ones like Run-D.M.C., Orville Peck, Lauv, and Polo & Pan.”

Can’t make it to Aspen this year? Illy has generously shared their Espresso Martini and Melting Snow recipes for you continue the celebrations, even while at home.

illy Espresso Martini

Vodka in this cold cocktail meets espresso: the two discover they like each other a lot and together they willingly abandon themselves to the creaminess of the coffee liqueur, creating a perfect harmony of flavors.

Recipe:

• 25 ml of espresso
• 10 ml of liquid sugar
• 10 ml of coffee liqueur
• 20 ml of white vodka
• Ice cubes

Instructions:

1. Prepare the espresso in the cup.
2. Add the liquid sugar, coffee liqueur, white vodka and, finally, the espresso. Cool by mixing the ingredients with the mixing spoon.
3. Pour the mixture into the glass together with some ice cubes and serve.

Melting Snow

Together again, coffee, milk and cocoa enjoy themselves with new variations on the theme: here they create a hot, intense drink, sweetened by a touch of aromatic cane sugar and cooled with soft milk snow. The surprise this drink has up its sleeve is its unusual contrast between hot and cold.

Recipe:

• 1 tbsp. plus 1 or 2 tsp (20-25 ml) espresso
• 2 tsp (10 ml) liquid cane sugar
• 4 tbsp. (60 ml) fresh whole milk
• approx 1/16 oz (3 g) unsweetened cocoa powder, plus some for dusting
• 2 tbsp (30 ml) skim milk

Instructions:

1. Prepare the Espresso in a small cup.
2. In the frothing pitcher, combine the liquid sugar, whole milk and approx 1/16 oz (3 g) of cocoa powder; heat it with your espresso machine’s steam wand, being sure to keep it on the surface
3. Add the espresso to the heated mixture and combine, moving the frothing pitcher with a circular movement. Pour into the glass.
4. Foam the skim milk in the frothing pitcher using the milk frother and add it to the mixture in the glass.
5. Decorate with a light dusting of cocoa powder, and serve.