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Backpacker Magazine – Online Exclusive

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6 Trail-Ready Summer Cocktails

Hand-picked summer refreshments from our Backcountry Bartenders.
By Crystal Sagan & Michael Cerretani.


Celebrate a hike well done with these classic cocktails, all of which can be modified for the trail. 



Cucumber Mojito
2oz Rum, (try Oronoco but other white rums will work)
½ oz simple syrup (equal parts by volume of hot water and sugar, cooled)
1 thick cucumber slice 
3-6 mint leaves
 
AT HOME
Slice the cucumber and pick 3-6 of your best mint leaves. Put mint, cucumber, simple syrup, and rum into a zip-top bag, and then into a well-sealed wide mouthed water bottle. These ingredients should infuse for at least 24 hours, but it is not an exact science. The longer they are married, the stronger the flavors will become (e.g. jalapeno-infused vodka. After 3 days of infusing, just looking at it will make you eyes water.).
 
IN CAMP
While hanging out in your zip-top bag, the rum will pick up the flavors of the cucumber and mint, and the cucumber and mint will become saturated with alcohol. When cocktail hour nears, secure the baggie in a cold stream to chill. Once chilled, pour it into a glass, and strain out the cucumber if it’s been infusing for more than two days.   —CS
 

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