Cocktail Feature: Big Bend

Created by Anders Willis, Bar Manager at Vin48 Restaurant Wine Bar in Avon

Anders Willis grew up coming out west to ski and fell in love with the sport as much as the area.

After college, he moved to the Vail Valley from northern Florida without a job, housing or acquaintances here — he just wanting to ski. As a red head, the need to tan on a beach in Florida just did not exist. His family is passionate about food, and Willis has worked in many restaurant kitchens as well as on the front-of-house side.

After a friend told him about an opening at Vin48, Willis started as an expeditor to help communicate the needs of the servers to the kitchen. He quickly fell in love with the program’s dedication to fresh, seasonal ingredients and constantly changing menu.

Now a staple behind the bar at Vin48, Willis’s cocktail program shares these same admirable attributes as the culinary offerings at this celebrated and locally owned restaurant.

Big Bend

Ingredients

  • 2 ounces Wheatley Vodka
  • 1 ounce ginger, hibiscus, jalapeño shrub
  • 1/2 ounce fresh squeezed lime juice

Preparation

  1. Pour all ingredients into cocktail shaker. Add ice. Stir for half a minute and then restrain into fresh collins glass over hibiscus-layered ice cubes. Top with seltzer water.

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