Cocktail Feature: The Bellflower Bear

Created by Nate Pasquale, Bar Manager at Montauk Seafood Grill in Lionshead Village, Vail

Originally from central Massachusetts, Nate Pasquale has always been passionate about snowboarding and spending time outside in the mountains.

Photos by Townsend Bessent

“After leaving college in New Hampshire, I wasn’t ready to give up mountain town living, so I packed my beat up Subaru and moved to Vail on a whim with three friends from college,” shares Pasquale. “Naturally, I’ve been a victim of the classic ‘moved for a season and simply never left.’” Pasquale found a home not only in the mountains but at Montauk seafood grill. He has worked as a busser, server and bartender and is now the bar manager. “I have always learned new skills as I’ve grown into new roles,” says Pasquale.

“I don’t often consider myself a creative person off my snowboard, but I’ve come to love and enjoy the process of creating cocktails that evoke feelings of my home in New England or the travels I’ve experienced through the ‘open schedule’ that mountain town restaurant and seasonal culture allows.” Pasquale says he draws inspiration from the continuous culinary creativity that Chef Dimitri provides with each menu, playing off of his integration of wholesome, fresh, seasonal ingredients. “At the end of the day,” adds Pasquale, “it’s all about connecting with guests and being able to share this incredible valley experience with each of them through libations and quality ingredients.”



The Bellflower Bear


  • 3/4 ounces maple syrup
  • 1/4 ounces Amaro Nonino
  • Bar spoon Wild Maine blueberry jam
  • 2 ounces 291 rye whiskey


  1. Add ingredients to a mixing glass with ice. Stir for 15 seconds.

  2. Double strain over one large ice cube.

  3. Garnish with maple-candied lemon and jam.