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Heads turn when Craig Witthoeft builds a bloody mary at Ullrhof, the mid-mountain burger joint and bar near the Big Burn lift on Snowmass. “As people are waiting, they’re watching me embellish it,” he says one Friday afternoon, “putting in Sriracha, and horseradish, and cracked black pepper, and freshly squeezed lime…and here comes the bacon!” With theatrical flourish honed over 30 years working behind bars and in restaurants, Witthoeft lays two strips of glossy, crispy bacon horizontally atop the drink. He doesn’t have to tell me that this move is to prevent the dreaded soggy strip, but he does point out that the smoked bacon is dusted with brown sugar, crushed red pepper, and cayenne pepper, then oven-roasted until candied and bubbling.