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
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.