Blackberry Smash Recipe

Blackberry Smash

At The Resort at Paws Up there are countless ways to get outside and get active. But after all that horseback riding, ATV touring and hiking, there’s no better way to cool down than with a fresh cocktail. Our bartending team gets inspired by the local, seasonal ingredients and Montana-made spirits. This Blackberry Smash recipe is just one of our many favorite cocktails which we wanted to share with you so you can create a little slice of Paws Up at home.

Blackberry Smash

Ingredients

A handful of blackberries

The juice of half a lemon

3/4 oz thyme simple syrup

1 3/4 oz Willie’s Distillery’s Big Horn Bourbon

Club soda

Directions

  1. Muddle blackberries, lemon juice and thyme simple syrup. Add ice and bourbon, and shake well. Strain into a Collins glass, ll with ice and top with soda. Garnish with blackberries and thyme sprig.

cocktails at the Resort at Paws Up

Get Cozy with Red Wine and Hot Chocolate at The Resort at Paws Up

Red Wine and Hot Chocolate

Move over Irish coffee. Have you heard the buzz about the latest trending winter beverage, Red Wine and Hot Chocolate? The bartenders at The Resort at Paws Up have, and they’re already serving it up this season. Red Wine and Hot Chocolate is easy to make. All you need is milk, red wine, your favorite dark chocolate and cinnamon. Our staff tops the beverage off with whipped cream and ground cinnamon.

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This warming drink is simply hot chocolate spiked with red wine. It is similar to mulled wine but rich and chocolaty! Use three parts hot chocolate to one part red wine. We used Rombauer Merlot. The Rombauer family members are big fans of this varietal’s rich, silky textures and supple tannins, as well as its versatility with food. It is medium-bodied and ripe and plush, with flavors of plums, cherries and figs. It makes a perfect pairing with melted dark chocolate.

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After a day of cross-country skiing, horseback riding, skijoring or snow tubing at Paws Up, take a sip of Red Wine and Hot Chocolate, and you’ll be feeling warm and cozy in no time. We love drinking it fireside. So if you’re visiting us this season, come by Tank and try one (or two). Otherwise, make one at home, and let us know how you liked it.

The Resort at Paws Up Takes Bitters to the Next Level

paws-up-bittersBitters are the spice rack of the cocktail world. Some bartenders will even tell you that a drink isn’t a cocktail without them. While we don’t take that notion too seriously at The Resort at Paws Up, we are excited about the possibilities of our brand-new, made-from-scratch bitters program. Our bartenders and food and beverage manager raided Chef Ben Jones’s pantry and took advantage of Montana’s natural floral bounty to produce a cache of infusions with unique flavor profiles.

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One of The Resort’s concoctions uses caraway seeds and powdered mace to enhance the characteristics of a locally made Aquavit. Another includes spruce tips that are grown here on the ranch (they pair well with gin). See our cocktail recipe for The Spruce Moose below.

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“The options are truly endless, and our infusion library is expanding right along with our imaginations. We aim to create drink experiences that are unexpected, adventurous and gratifying. It’s the Montana way,” says Paws Up bartender Derick Smith.

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The Spruce Moose Cocktail

1 ounce gin

1 ounce vodka

1/4 ounce spruce-infused housemade bitters

1/2 ounce bitters

1/2 ounce fresh lemon juice

1/2 ounce honey

Garnish: Maldon sea salt

1. In each of four old-fashioned glasses, combine gin, vodka, bitters, lemon juice and honey. Garnish each glass with Maldon sea salt.

Bison Tenderloin with Cherry Demi-Glace

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The Resort at Paws Up is hosting its first-ever Thanksgiving celebration with plenty of options to satisfy everyone’s tastes. Bison Tenderloin with Cherry Demi-Glace is just one of our main course options. Of course, there will be plenty of turkey and an amazing crab-stuffed rainbow trout option, plus an array of sides, desserts and, of course, wine and spirits. Enjoy the recipe for our bison tenderloin, and feel free to pass it along to your family and friends.

Bison Tenderloin with Cherry Demi-Glace

If you can’t find fresh cherries, purchase cherries in the freezer section of your grocery store. Thaw before using.

Ingredients

1 pound bison tenderloin, sliced into 4-ounce portions

2 tablespoons grapeseed or canola oil

Salt and pepper to taste

8 ounces ruby red port

4 ounces fresh cherries, pitted (*see note above)

Directions

  1. In a large skillet, sear tenderloin in hot oil over medium-high heat. Season bison with salt and pepper; cook until medium-rare, turning bison on its sides to keep the cooking even, about 7 to 8 minutes or until desired degree of doneness.
  1. Simmer the port and cherries 45 minutes to 1 hour over medium-low heat, until the port and cherry sauce takes on a syrupy consistency. (Don’t overcook as the sauce can scorch very quickly.) Serve bison and demi-glace over roasted asparagus and potatoes, if desired. This recipe serves four.

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From a petting zoo with pony rides and family game nights to owl watching, hayrides and concerts, plus football and parade watching, there are plenty of options to satisfy everyone’s tastes. Take a hike, horseback ride, ATV ride or enjoy a spa treatment.

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Here’s our schedule for November 23—27th:

Wednesday November 23, 2016

  • Cookie decorating in homes
  • Petting zoo visits and pony rides
  • Lighter, leaner lunch options available
  • Game night in the Bull Barn
  • Fireside s’mores on The Yard at the Cook Shack

Thursday, November 24, 2016

  • Extended breakfast hours
  • Macy’s Thanksgiving Day Parade watching in the Village
  • NFL game watching with snacks in Tank
  • Petting zoo visits and pony rides
  • Owl Prowl bird watching excursion to Jones’ Pond
  • Hayrides through the Wilderness Estates
  • Lighter, leaner lunch options available
  • Thanksgiving Day Festival with apple bobbing, sack races, archery and more on The Yard at the Cook Shack
  • A grand and glittering Thanksgiving Dinner at Pomp or a private feast delivered to your home and whisked away afterwards
  • Cookie decorating awards ceremony
  • Family movie night and wildlife presentation in the Bull Barn
  • Fireside s’mores on The Yard at the Cook Shack

Friday, November 25, 2016

  • Resort tour, with visits to the Morris Ranch House, Blackfoot River Lodge, Elk Creek and Cliffside Camp
  • Petting zoo visits and pony rides
  • Hayrides through the Wilderness Estates
  • Tie-dying T-shirts on the Bull Barn patio
  • Lighter, leaner lunch options available
  • Black Friday sale at the Wilderness Outpost
  • Happy hour and whiskey tasting and demonstration with the Rattlesnake Creek Distillery
  • A special dessert menu including pumpkin pie flambé, an ice cream station with toppings such as flambéed cherries, Bananas Foster and house-made goat cheese pumpkin cheesecake
  • Pajama party and movie night in the Great Angus Hall
  • Live musical performance from the Beargrass Bluegrass Band in Tank
  • Fireside s’mores on The Yard at the Cook Shack

Saturday, November 26, 2016

  • Resort tour, with visits to the Morris Ranch House, Blackfoot River Lodge, Elk Creek and Cliffside Camp
  • Petting zoo visits and pony rides
  • Owl Prowl bird watching excursion to Jones’ Pond
  • Kids crafts and photo center family fun projects
  • Lighter, leaner lunch options available
  • Sale at the Wilderness Outpost
  • Happy hour and hard cider tasting and demonstration with Brewmaster Lee McAlpine at the Wilderness Outpost
  • Mini Rodeo at the Equestrian Center
  • Appetizers and cocktails in the Saddle Club
  • Show in the Arena
  • Campfire music jamboree and s’mores on The Yard at the Cook Shack

Sunday, November 27, 2016

  • NFL game watching with snacks in Tank
  • Lighter, leaner lunch options available
  • Family movie night in the Bull Barn

To make reservations for Thanksgiving, please call 877-758-8644 or chat with us.

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