CREATE OUR OWN CAMPSITE COCKTAIL LOUNGE

  1. Focus on Your Favorite 
    Rather than bringing something for everyone, singling out your personal favorite means the right drink is always at the ready. For me, that drink is an Old Fashioned.

  2. Mix it at Home
    Taking your cocktail on the road – already mixed and ready to pour – adds leisure to your life. I use a slick 500 ml travel decanter from Aged & Ore that nests into a protective stainless-steel case. It’s sexy and practical, but a clean Nalgene bottle works great, too.

  3. Crush the Cold 
    Bring a supply of  ice just for drinks. If I have the room, I’ll put cocktail ice in its own cooler. Once in camp, a YETI Rambler bucket keeps the ice cold a good long time. It also doubles as a place to keep canned bevvies cold during those  side trips from camp.Bring a supply of  ice just for drinks. If I have the room, I’ll put cocktail ice in its own cooler. Once in camp, a YETI Rambler bucket keeps the ice cold a good long time. It also doubles as a place to keep canned bevvies cold during those  side trips from camp.

  4. Don't Forget to Finish
    Bring the right garnishes to properly finish your cocktail. Martinis need olives, gin and tonics demand lime wedges, and our Old Fashioneds must have an orange twist and Amarena Fabbri Italian cherries.Bring the right garnishes to properly finish your cocktail. Martinis need olives, gin and tonics demand lime wedges, and our Old Fashioneds must have an orange twist and Amarena Fabbri Italian cherries.
Campsite Cocktail Lounge

"One of the high points in my life was when local cocktail master Michael Bowers, formerly of The Modern Hotel, in Boise, Idaho, bestowed me with a cocktailbearing my name. I’d challenged Michael to create an Old Fashioned with the 'right' amount of sweetness. After a few trips to The Modern, he presented me with a drink that pleased and amazed. Here’s my take on the original recipe. See if you can spot the secret ingredient."

Yasuda Old Fashioned

Yasuda Old Fashioned

Ingredients

• ½ teaspoon demerara sugar
• 4 dashes Regan's Orange Bitters No. 6
• 1 ½ oz. bourbon*
• ½ oz. El Dorado 15 Year Aged Rum
• Orange twist
• Optional: Amarena  Fabbri cherry

Directions

• Add the sugar and bitters into a mixing glass and mix with a muddler or spoon until combined.
• Pour in the bourbon and rum. Allow to rest for 2 to 3 minutes.
• Stir, then strain into an Old Fashioned glass.
• Garnish with orange twist. Michael didn’t believe in the cherry, but I like one in my cocktail.

*The original cocktail used Elijah Craig 12 Year Single Barrel Bourbon. One variation that briefly appeared on the menu was made with Weller Antique 107, and it became my personal favorite. The sweetness of the wheated bourbon combined with the aged rum was amazing.

BACKWOODS WHISKEY TASTING

Many campfires have been graced with a bottle of whiskey, a special addition that is ideal for cool evenings. I enjoy sampling a variety of bourbons in camp, but schlepping four glass bottles can be a bit much, even for the most zealous connoisseur.Many campfires have been graced with a bottle of whiskey, a special addition that is ideal for cool evenings. I enjoy sampling a variety of bourbons in camp, but schlepping four glass bottles can be a bit much, even for the most zealous connoisseur.

whisky-tasters

For short trips, I use this compact Bottle Flight from Aged & Ore that holds four 3-ounce pours. I tend to go with four outstanding whiskeys, but also like to keep them in the same family — for example, four different rye whiskeys. I recently packed Sazerac, High West Double Rye, Whistlepig 12 and Thomas Handy. Or you can try a flight of wheated bourbons, like Weller 12, Weller Full Proof, Old Rip Van Winkle 10 and Van Winkle Special Reserve  Lot B 12. 

whisky-tasters-pour
whisky-tasting-pour

I also like to get further out into the wilds of Idaho, which requires more attention to weight. For  a backpacking backwoods bar, I pack a super light titanium flask from Snow Peak filled with something on the high proof side. Elijah Craig Barrel Proof is always a treat. I know many folks like to drink right from the flask, but I pack a couple titanium shot glasses made by TOAKS that weigh next  to nothing.

whisky-tasting-travel