Vail, Colorado has been the epicenter of American ski culture since the first plans were hatched to develop a alpine style resort high in the Rockies in 1962. In honor of the 50th anniversary of Vail's debut on the snowbunny scene, sommelier Jim Lay of Elway's (situated in The Lodge at Vail) created a luxe après-ski cocktail that employs Perrier Jouet champagne, pear nectar, muscatel, and fresh raspberries. A seriously soigné way way to undwind after hitting the slopes.

• 5 oz Perrier Jouet champagne
• 1 oz Pear Nectar
• 1 oz Jorge Ordonez Moscatel

Stir, serve up in a martini or coupe glass. Garnish with fresh raspberries and Chambord caviar.*

*The "caviar" is optional and isn't really caviar in the fishy sense, but, rather, it's the famed French black raspberry liqueur encapsulated in small gelatin capsules. For the ambitious home mixologist who wants to try making it, the Caviar Dropper Kit for Sodium Alginate is the way to go.