Camp Cocktails: Easy, Fun, and Delicious Drinks for the Great Outdoors

Harvard Common Press

Regular price $26.99

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Learn how to plan, pack, and whip up great drinks in the great outdoors.

Cabin trips, hikes, patio parties, camping adventures—however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn't mean you're limited to a bottle and a mixer. With Camp Cocktails, you'll have a variety of options for simple and tasty drinks that are ready to go wherever you go.

Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider.

Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there's a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.


From the Publisher



Summer in a glass. The cool bite of gin is a perfect foil to jammy berries, so nothing is too sweet nor is it too strong. And it’s so pretty! The traditional recipe calls for blackberry liqueur, but gin has such an affinity for berries that I have found you can use any berry syrup or liqueur that you like and it will be delightful. The crushed ice is important for diluting the drink properly, and it’s easy to make your own crushed ice by folding ice cubes into a clean dishtowel and whacking them with a mallet, rolling pin, or other heavy utensil—I have used everything from a jar of salsa to a bottle of wine. If you use regular ice cubes instead of crushed, you’ll want to add a nice splash of water or soda water.



Northwoods Sidecar


Maple Syrup Old Fashioned


Penicillin Toddy


Editorial Reviews

About the Author

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distiller’s Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily has been a regular columnist for Food52, and has written for Lucky Peach, Minnesota Public Radio and Norwegian American Weekly.