6 creative ways to enjoy whiskey while camping

We’re always looking for new and interesting ways to improve our camping game. And since whiskey is the official unofficial spirit of the campsite, we tried almost every opportunity to enjoy it by the fire. Here are six creative ways you can incorporate whiskey into your next camping adventure, from refreshing cocktails to infusions that enhance the camp’s staple food.

The wild mule

This crispy cocktail is easy enough for beginners and uses local foliage for character.

4-8 oz. TINCUP rye
4 oz. Ginger ale
eaten white pine needles
Lime wedge

Directions: Pluck a handful of white pine needles (they will be in clusters of five at the end of the branch) and soak them overnight in a mason jar containing 4 to 8 ounces of TINCUP rye. The whiskey picks up a citrus note from the needles, which is perfect for that summer sipper. When you’re ready to make the cocktail, strain the whiskey through a metal strainer and pour 2 ounces of the pine needle infused whiskey into a tall glass over ice. Add the ginger beer, stir, and squeeze in a wedge of lime. Add a sprig of white pine to garnish and drink.

Whiskey steak

Whiskey helps break down the fibers in the meat and acts like an emollient. You can prepare the marinade in advance and store it in the refrigerator – separate from your steaks, until it’s time to start marinating. Don’t forget to pack a cast iron pan.

⅔ c. TINCUP American whiskey
½ c. soy sauce
½ c. Brown sugar
3 TBSP. Worcester sauce
2 TBSP. Lemon juice
1 teaspoon. garlic

Directions: Put all ingredients in a strong plastic bag or leak-proof Tupperware, stir and add two steaks. Let marinate for a few hours. After you’ve got hot coals around the campfire, put two tablespoons of butter in a cast iron pan and cook the marinated steaks to the desired temperature. Remove the steaks, pour the marinade into the pan, add a little more butter and simmer until a sauce is formed that you can pour over the meat as you serve.

S’more old fashioned

You can also drink your dessert with this campfire-friendly variant of the classic cocktail.

2 ounces. TINCUP rye
¼ ounce. Cocoa cream
4 dashes of Bittermens Xocolatl Mole Bitters
Chocolate syrup
½ ounce. toasted marshmallow syrup (see below for instructions)
roasted marshmallow side dish

Instructions for marshmallow syrup: Fry 12 marshmallows over the fire, place in a saucepan with 1 cup of sugar and 1 cup of water and cook while stirring until a creamy sauce is formed. Pass through a metal sieve and allow to cool.

Instructions for the cocktail: Edge of a stone glass with chocolate syrup. Combine the marshmallow syrup with TINCUP rye, crème de cacao and mole bitter in the glass. Stir and add a piece of ice. Serve with a toasted marshmallow side on the rim of the glass.

The better hot toddy

The Hot Toddy warms you up after a cold, wet hike or makes your evening easier. There are simple versions that use only hot tea and alcohol, but this one is far more complex and rewarding.

Ingredients (makes two drinks)
4 oz. TINCUP American whiskey
2 c. unfiltered apple juice
¼ c. orange juice
3 cinnamon sticks
Glow spices
Orange slices

Directions: Combine the juices, glowing spices and one of the cinnamon sticks in a saucepan and heat them over a stove. Cook them for 10 minutes until the flavors of the spices permeate the juice. Divide the TINCUP into two cups and pour the hot mixture on top. Garnish with orange slices and the additional cinnamon sticks and drink hot.

Cold whiskey flip

A flip is a milkshake-like cocktail that creates a creamy texture from a beaten raw egg. You can “boil” the egg by stirring the concoction (without ice) with a piping hot poker before shaking it and cooling it with the ice.

3 oz. TINCUP American whiskey
1 whole egg, raw
1 teaspoon. Fine sugar, simple syrup or agave syrup
2 TEA SPOONS. Whipped cream
½ c. crushed ice
1 cinnamon stick
a pinch of nutmeg

Directions: Combine all ingredients except spices in a shaker with ice and shake like hell. Strain into a glass and add a few dashes of nutmeg and a stick of cinnamon to garnish.

Hot cocoa with whiskey cream

The perfect dessert by the fireplace is an interpretation of a childhood classic for adults.

Instant cocoa
1 c. Whipped cream
1 TBSP. TINCUP 10 years
2 TBSP. powdered sugar

Directions: Place the whiskey, whipped cream, and powdered sugar in a mixing bowl and whisk until mixture thickens. Immediately add cocoa powder to a mug of hot water and stir. Then add a healthy portion of whiskey cream to the hot cocoa and serve.

TINCUP® is a classic American whiskey that has been tested with water from the Rocky Mountains and bottled at an altitude of 5.251 ‘. TINCUP® is a reference to Tin Cup, CO, an old mining town in the Rocky Mountains, named for the tin whiskey tumblers the miners drank from. Try the three expressions: American whiskey, straight rye, and 10 year old. Find out more @tincupwhiskey and tincupwhiskey.com

© 2021 TINCUP Whiskey, Denver, CO

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