Essential camping activities include pitching a tent, taking a hike, and… stirring up a cocktail? That’s right – nature lovers can celebrate National Outdoors Month (June) by shaking up their next camping trip with a copy of Backcountry Cocktails: Civilized Drinks for Wild Places ($28), a book that teaches readers how to make killer cocktails – while not getting killed by a bear.
Applauded by The New York Times, Wine Enthusiast, Forbes, InsideHook, The Manual, and Outside, booze baron Steven Grasse, award-winning food and travel writer, Adam Erace, and several other collaborators challenge adventurers to literally taste the surrounding flora and fauna, with many recipes calling for ingredients found directly in nature. All recipes require relatively few ingredients, making them pack-able, portable, and batachable, ideal for enjoying on-the-go no matter what kind of adventure (or weather) is on the books.
Backcountry Cocktails is split into four sections, each inspired by a different season – outdoor enthusiasts can look no further for summer drink inspo that pairs perfectly with their next adventure.
SUMMER COCKTAILS
- Blue Bee G&T – Featuring Tamworth Garden Apiary Gin, this riff on the G&T is a forest jamboree of aromatic spruce tips, blueberries, and honey.
- Hibiscus Paloma – A batched recipe that makes four cocktails, this riff on the paloma highlights the refreshing cranberry flavor and striking fuschia color from dried hibiscus flowers.
- Blackberry Basil Sour – Foragers, this one’s for you! Pick ripe blackberries and basil, ingredients that go – and grow – together, to whip up this adaptation of a whiskey sour.
- White Port Peach Cobbler – Summer is peak #peachszn – whip up this naturally sweet, low-ABV sipper to celebrate!
- Bark & Stormy – DYK birch trees can be tapped, just like maple trees, for their sweet sap? This variation on the Caribbean classic uses birch syrup (or birch beer!) instead of ginger beer.
- Lavender Mint Lojito – The power couple of the summer meadow, mint and lavender, make up this low-ABV twist on the mojito.
- White Mountain Watermelon Sangria – This sweet and tangy crowd-pleasing sangria is the perfect accompaniment to any camping trip – make it ahead of time to intensify its flavors overnight.
Full recipes are included below. These recipes are just the tipping point of what’s included in Backcountry Cocktails: Civilized Drinks for Wild Places – campers and cocktails enthusiasts alike can purchase a book on Amazon.
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BLUE BEE G&T
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 2 oz. Tamworth Garden Apiary Gin
- .5 oz. Honey syrup*
- .25 oz. Freshly squeezed lemon juice
- 6 Blueberries
- 2 Lemon wheels
- 1 tsp Bee pollen
- 3 Spruce tips or rosemary sprigs
- 5 oz. Tonic water
Glassware: Stemless wine glass
Garnish: Spruce tips or rosemary sprigs, blueberries, two lemon wheels
Instructions: Combine all ingredients in a large glass over ice, briskly stir to combine, and serve.
*Honey Syrup:
Ingredients:
- .5 cup Water
- .5 cup Honey
Instructions: Bring the water to a boil in a small pot on the stove, grill, or campfire. Remove the pot from the heat, add the honey, and stir to completely dissolve. Allow the finished syrup to cool and transfer it to a glass or plastic pint jar or other sturdy container. Store cold until ready to use.
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HIBISCUS PALOMA
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 1 cup Silver tequila
- 4 oz. Freshly squeezed grapefruit juice
- 2 oz. Freshly squeezed lime juice
- 2 oz. Light agave nectar
- .5 oz. Dried hibiscus flowers
- Seltzer
Glassware: Highball
Garnish: Lime wheel
Instructions: Combine the tequila, grapefruit juice, lime juice, agave nectar, and hibiscus flowers in a glass or plastic quart or other sturdy container and refrigerate overnight. Strain out the hibiscus flowers in the morning, return the mixture to the container, and pack it in a cooler. When ready to serve, gently shake and pour a quarter of the mixture into a tall glass filled with ice (or evenly divide it between four glasses). Top with seltzer, garnish, and serve.
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BLACKBERRY BASIL SOUR
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 6 Basil leaves
- 4 Blackberries
- .75 oz. Freshly squeezed lemon juice
- 2 oz. Rye Whiskey
- 1 Egg white or 1 oz. Aquafaba
- .75 oz. Créme de cassis, Chambord, or other dark berry liqueur
Glassware: Rocks
Garnish: Skewered blackberries, basil sprig
Instructions: Thoroughly muddle the basil and berries in the lemon juice in the bottom of a cocktail shaker. Add the whiskey, egg white, and créme de cassis and vigorously shake to whip the egg white. Add ice, vigorously shake again, and strain over fresh ice into a short glass. Garnish and serve.
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WHITE PORT PEACH COBBLER
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 2 Peach slices
- 2 oz. White port
- .5 oz. Freshly squeezed lemon juice
Glassware: Highball
Garnish: Peach slice, lemon wheel, mint sprig, straw
Instructions: Gently muddle the peaches and portin the bottom of a tall glass. Add the lemon juice, fill the glass with crushed ice, and briskly stir to combine. Top up with more ice as needed, garnish, and serve.
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BARK AND STORMY
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 1.5 oz. Rum añejo
- .5 oz. Birch syrup
- 4 dashes Molasses bitters
- 2-4 oz. Seltzer to top
Glassware: Rocks
Garnish: Lemon wedge, mint sprig
Instructions: Fill a short glass with ice. Add the rum, syrup, and bitters and stir. Top with seltzer and stir, garnish, and serve. If you don’t have birch syrup, omit the syrup and substitute birch beer for the seltzer.
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LAVENDER MINT LOJITO
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 6 Mint leaves
- ½ Small lime, quartered
- 1.5 oz. Lillet Blanc
- .75 oz. Lavender syrup*
- 2-4 oz. Seltzer to top
Glassware: Highball
Garnish: Lavender and mint sprigs, lime wheel
Instructions: Vigorously muddle the mint and lime with the Lillet in the bottom of a tall glass. Add the lavender syrup and ice and stir. Top with seltzer and stir. Garnish and serve.
*Lavender Syrup
Makes 1 cup
Ingredients:
- ¼ cup Dried lavender flowers
- ¾ cup Water
- ¾ cup Granulated sugar
Instructions: Place the lavender and water in a small pot on the stove, grill, or campfire and bring to a boil. Remove from the heat, cover, and allow the lavender to steep for 5 minutes. Strain out and discard the flowers, return the syrup to the pot, and add the sugar. Whisk until the sugar is completely dissolved and allow the syrup to come to room temperature. Transfer it to a glass or plastic pint jar or other sturdy container and store cold until ready to use.
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WHITE MOUNTAIN WATERMELON SANGRIA
Recipe courtesy of Lee Noble, Quaker City Mercantile Mixologist
Ingredients:
- 1 bottle Pinot Grigio or other dry white wine
- 1 cup Brandy
- ½ cup Freshly squeezed lime juice
- 1 Lime, sliced into wheels
- 1 ½ cups Diced seedless watermelon
- 6 Strawberries, hulled and quartered
- 1 ½ cups Ginger beer
Glassware: Mason jar
Garnish: Lime wheel, strawberries
Instructions: Combine the wine, brandy, lime juice, lime slices, watermelon, and strawberries in a large pitcher or serving bowl. Stir and chill the mixture for at least 1 hour and up to 1 day. Add the ginger beer right before serving, stir, and serve.
