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Cooking

Camp Cocktails

Four recipes for camp cocktails on different occasions.

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Cold nights: Hot Toddy

1.5 oz. High West* whiskey
2 oz. hot water
.75 oz. honey
1 lemon slice, squeezed

TIP Honey straws are mess-free, light, and come in flavors like blueberry and raspberry ($6 for 50; betterbee.com); use 3 or 4 per toddy. 

*Different liquors can have very different flavor profiles. These picks work especially well in each cocktail.

Predinner cocktails: Trail manhattan

1.5 oz. small-batch bourbon
.5 oz. Leopold Bros. Michigan Tart Cherry liqueur
3 dashes Angostura bitters

TIP Premeasure ingredients for your desired number of cocktails and pack them in one water bottle.

Hot weather: rum gimlet

2 oz. Montanya Platino rum
.75 oz. fresh lime juice
.75 oz. simple syrup

TIP To make simple syrup in camp: Combine equal parts sugar and hot water by volume and stir until sugar is dissolved.

Big groups: alpine punch

Per drink

1.5 oz. CapRock vodka
1 oz. pomegranate juice
.75 oz. fresh lemon juice
.75 oz. agave nectar
2 oz. Sofia sparkling wine

TIP Combine ingredients in a water bottle. Fill glasses with clean snow and add punch and a splash of wine.

Measure Up: The flexible Sea to Summit X-Shot ($6; .9 oz.; seatosummit.com) holds 2.5 oz. of your choice drink, is calibrated as a measuring cup, and collapses flat for easy packing.