St. Regis Deer Valley

In need of a midday tipple (or something to relax your nerves for the first ski of the season)? Pop on over to St. Regis Deer Valley, a ski-in, ski-out resort that’s nothing short of extravagant. (You’ll take a funicular and glide over the mountain just to reach its entrance.)

Grab a Bloody Mary at St. Regis Bar. Every St. Regis hotel has its own spin on the classic—and Park City’s is as lavish as you’d expect: local oat-distilled Vodka 7000, a housemade Bloody Mary mix, and wasabi-celery foam.

If you’re bopping in around 3p.m., go straight to the lobby for a decadent hot chocolate. You can top your cocoa with freshly made whipped cream, chocolate shavings, even toffee.

And if you’re more apt to stay on the slopes till sundown, head to the hotel’s Mountain Terrace (pictured). Fire-side Adirondack chairs provide the perfect respite for aching legs. Plus there’s a nightly 5:30p.m. champagne sabering ritual, so you can pair some effervescence with your s’mores.

Goldener Hirsch Restaurant

Is there anything more comforting after a stellar powder day than cascading ribbons of cheese fondue over crusty bread? (The answer’s no.)

The Goldener Hirsch Inn (the “golden deer”) is less splashier than the palatial resorts in Park City; the boutique hotel’s inspiration comes from Austria. And that goes for its menu, too.

You can feast on classics like schnitzel, porcini mushroom soup, and apple strudel. But the communal fondue is a must. Appenzeller, Emmentaller, Vacherin, and cave-aged Gruyere cheeses meld with dry white wine, garlic, nutmeg, and apples to melty perfection.

No Name Saloon

Get your fill of Utah’s untracked powder, then head to Park City’s most raucous local bar, No Name Saloon.

You can marinate in some local craft draft beer and whiskey, then soak it all up with the saloon’s famed buffalo burger. The walls are packed with rugby team portraits, taxidermy, outboard motors, and sleds that lend some authentic, rustic charm to the watering hole.

One thing’s for sure, you’re in for a rip-roaring good time you might not remember.

The Spur

Strip off your ski gear and sip on a Hot Buttered Spur (Alpine Spur whiskey, butterscotch liquor, spiced butter, hot water) or a Spur Whiskey Sour (Alpine Spur whiskey, lemon, lime, egg white) and enjoy some live music at The Spur. Local musicians and national artists come out to play blues, rock, and country music. You can refuel with jambalaya mac and cheese, maple jalapeño wings, and brick-oven pizzas (try The Goat: Italian sausage, black figs, goat cheese, rosemary, and white sauce).

Boneyard & Wine Dive

If your après-ski appetite involves Riesling and an ahi poke tower but your buddy fancies an IPA and a classic American burger, head to Boneyard Saloon & Wine Dive.

This dual restaurant lets you choose which side you’d like to sit in, but offers selections from either menu—many of which are made in the custom wood-fired charcoal grill.

There are daily desserts and sweet treats done in partnership with local vendors. And you can even hunker down and catch a few games; there are 65- and 75-inch big screens for your viewing pleasure.

The Brass Tag

Whether you want to warm up with a little High West “Campfire” whiskey, local Utah honey, lemon, and hot water à la The Brass Tag’s Sultan or chill out with its signature White Bear (Outlaw Distillery spiced rum, hazelnut liqueur, demerara syrup, cream, and nutmeg), you’ll find a libation that suits your needs.

The laidback atmosphere is prime for a pre-dinner treat: The ginger cake with apple-brandy caramel and browned butter ice cream and the chocolate chip cookie skillet with vanilla ice cream are intoxicating. And if you find your après-ski social hour turns into three or four, stay for dinner.

Get the avocado fries as an appetizer, and Mary’s Organic Chicken or Obsidian Ridge Cabernet boneless short ribs entrées with caramelized shallot and parsnip mashed potatoes. These hearty, robust meals are quick to satisfy.

High West Distillery and Saloon

You can get quite a few experiences at High West Distillery and Saloon après-ski. Opt for a tour or a pour of rye, bourbon, or other limited-release spirits in the contemporary tasting room in Wanship, UT.

Or mosey on over to the rustic Saloon for a grilled pork tomahawk and wet your whistle with the specialty cocktail Dead Man’s Boots (Rendezvous Rye, El Jimador Reposado tequila, lime juice, and Fever Tree Ginger Beer) in the Park City saloon. We also recommend the High West’s 101 flight with all their shining glories: American Prairie, Double Rye!, Rendezvous Rye, and Campfire.

High West Distillery and Saloon is just a stone’s throw away from the bottom of Quittin’ Time ski run at Park City Mountain Resort, making it the world’s first (and only, so far) ski-in, ski-out distillery in the U.S. Consider saving this for the end of your ski day, though; you might ski in, but odds are good you’ll stagger out.

Note: If you’re not privy to Utah’s strict liquor laws, know that cocktails can only have 1.5 fl oz of a primary liquor; patrons must be eating, depending on the place and license; and for tastings, liquor served at one time can’t exceed 5 oz of wine, 2.5 oz of spirits, and 16 oz of beer.