ICONIC CREATIVITY

Iconic Creativity Coloring Banner

Adventure is anything but black & white. Color your own story by downloading exclusive Ikon Pass artwork, designed by Adam Haynes & Dylan Fant.

Want more coloring action? Download one – or all – of these friendly faces from Ikon Pass destinations across the country. Color them up your way – and don’t be afraid to go outside the boundary lines.

Iconic Creativity Recipes

We’re craving on-mountain après treats. Journey with us virtually as we share some the most delicious food and drink recipes from Ikon Pass destinations. Join in on the culinary fun and concoct your own from your kitchen.

Deer Valley Resort Snickerdoodles

Makes: 12 Jumbo Cookies

Assemble:

  • 3/4 cup + 2 tbsp butter
  • 1.5 cups sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp real salt

Adventure:

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs and vanilla. Scrape three times, mixing after each scrape.
  3. Sift flour, baking soda, baking powder, and salt.
  4. Add to butter and eggs, then scrape.
  5. Scoop to desired size (Deer Valley uses a 1/3 cup size scoop to make 12 jumbo cookies). At this point the cookie dough can be frozen for a week, covered, or chilled for a day.
  6. Before baking, roll cookies in a sugar/cinnamon mixture (4 to 1 ratio).
  7. Bake 18-21 minutes until a little color appears around the edges and puffed up in the middle. Bake at 275 degrees in a convection or 300 degrees conventional.
Stack of Deer Valley Snickerdoodle Cookies

Winter Park Resort Lunch Rock Double Bloody

Assemble:

  • 20 oz. mixing glass filled with ice
  • 3 oz Finlandia Vodka
  • 4 oz Bloody Mary mix of choice
  • 1 oz Pepperoncini juice

Adventure:

  1. Mix all ingredients together until thoroughly combined.
  2. Put a pepperoncini, green olive, and 1″ cube of Muenster cheese on a skewer.
  3. Garnish glass with the skewer and a lime wedge.
Image of Winter Park Bloody Mary in front of mountain backdrop

Sunday River Fish Bowl Bloody Mary

Assemble:

  • 1/4 tsp fresh garlic, peeled whole cloves
  • 3 cups tomato juice
  • 1 tbsp horseradish
  • 1/4 tsp Cholula hot sauce
  • 1 tbsp Sriracha hot sauce
  • 1 tsp fresh lime juice
  • 1 tsp fresh lemon juice
  • 1 tbsp Peppadew Sweet Chili Peppers, pureed
  • 1 tsp olive juice
  • 1 tsp pickle juice
  • 1/2 tsp ground smoked black peppercorns
  • 2 dashes Worcestershire sauce
  • 1.5 oz bacon-infused vodka

Adventure:

  1. Combine all ingredients except vodka into blender and blend.
  2. Pour vodka into pint glass over ice, add bloody mix, and shake to combine.
  3. Garnish with a strip of bacon, peppadew peppers, lemon slice, and a pickle spear.
Sunday River Bloody Mary in a fish bowl

Tremblant’s le Nomade Brandy Poutine Sauce

Assemble:

  • 2 peeled garlic cloves
  • 2/3 cup dry shallots
  • Fresh thyme
  • 1/2 cup denatured brandy extract
  • 2/3 cup veal stock
  • 1/4 cup cornstarch
  • 1/2 cup soft butter
  • 2 tbsp apple cider vinegar
  • 1 tsp fine iodized salt
  • 3 tsp honey
  • 1 tsp liquid smoke
  • 2/3 cup water

Adventure:

  1. Sautée garlic, shallot and thyme.
  2. Deglaze with apple cider vinegar and denatured brandy.
  3. Add veal stock and water and let reduce by half.
  4. Pass through a sieve.
  5. Add butter and starch (dilute in water), and put back on the heat.
  6. Whisk until a nice, homogeneous and smooth sauce is obtained.
  7. Add salt and honey.
  8. Serve over French fries and cheese curds!
Basket of poutine from Tremblant

Deer Valley Resort Blueberry Mojito

Assemble:

  • 1 handful mint + 1 sprig of mint for garnish
  • 1 tsp granulated sugar
  • Quarter wedge of lime + 1 slice of lime for garnish
  • 1/2 to 3/4 cup fresh lemonade (preferably not from concentrate)
  • 1 oz premium light rum (Barcardi Silver brand suggested)
  • 2 tbsp fresh or frozen blueberries (1 tbsp smashed to create some juice)
  • Splash of soda
  • 1/2 oz premium dark rum (Myer’s brand suggested)
  • Ice

Adventure:

  1. In a tall 16oz. glass, add mint leaves and sugar.
  2. Squeeze in juice from the lime wedge.
  3. Mash the ingredients with the back of a spoon or a special wooden “muddler” until the mixture is fragrant.
  4. Fill the glass with ice.
  5. Add lemonade until the glass is 3/4 full.
  6. Add splash of soda, then add a light rum, blueberries, and stir.
  7. Slowly pour the dark rum into the drink so it floats on top.
  8. Garnish with a sprig of mint and wedge of lime, then serve.
Blueberry mojito from Deer Valley Resort

Squaw Valley Rocker Nachos’ Pico de Gallo & Guacamole

Pico de Gallo Assemble:

  • 1 handful mint + 1 sprig of mint for garnish
  • 2 large tomatoes (small diced)
  • 1 small red onion (small diced)
  • 1/2 bunch cilantro (finely chopped)
  • 1 serrano chili (finely chopped)
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1 lime (juiced)

Adventure:

  1. Combine all dry ingredients and mix well.

Guacamole Assemble:

  • 4 large avocados (ripe)
  • 1 large tomato (diced)
  • 1/4 cup yellow onion (diced)
  • 1/2 bunch cilantro (finely chopped)
  • 1 tbsp Cholula Hot Sauce
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1 lemon (juiced)

Adventure:

  1. In large bowl, mash avocados.
  2. Combine all dry ingredients and mix well.
  3. Add lemon juice, mix well.
Squaw Valley Alpine Meadows Nachos

CMH Zilmer Zip

Assemble:

  • 1 oz grapefruit vodka
  • 1 oz St. Germain Elderflower
  • 0.5 oz 1800 Tequila
  • 2 oz grapefruit juice
  • 0.5 oz lime juice

Adventure:

  1. Combine all ingredients in a cocktail shaker.
  2. Then fill the shaker with ice, cap and shake for 8 seconds.
  3. Fill a large lowball glass with ice rocks.
  4. Using a strainer, pour the cocktail in your glass.
  5. Garnish with a lime wedge and serve.
CMH Zilmer Zip cocktail
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