Cocktails for Camping
Heading to your favorite campsite, music festival, or out on your next river trip doesn’t have to mean giving up happy hour or settling for sips out of a flask (although we do have a canvas flask in our online store perfect for the job). You can enjoy Montanya artisan cocktails by “batching” them ahead of time and transporting them in a thermos or container that won’t break. No cooler? No problem. Mountain streams and cold lakes make for a nice alternative.
3 of our favorite camping cocktails
These cocktails are simple to make and never short on flavor. You’ll be living the life of luxury no matter how far from civilization you might be!
Ex Gratia Manhattan
Our founder and owner Karen Hoskin came up with this tasty treat for her 50th birthday celebration. When she and her husband Brice had cocktail leftovers, they packed them up in a stainless steel vessel and put them in their camper. They never go bad and don’t need to be refrigerated. Plus, so tasty on a cool Colorado evening!
The cocktail recipe:
1.5 oz Montanya Oro Rum
1/2 oz Golden Moon Ex Gratia (also made in Colorado)
1/2 oz of Carpano Antica Vermouth
1/2 oz of water
The flavor profile is really complex but goes down smoothly thanks to the water. These can be made individually or ahead of time as a batch. Try adding an amarena or Luxardo cherry as an infusion.
This can be a great recipe to make “on trail” because limes travel well while backpacking. The ingredients are also simple.
Ti’ Exclusiva Recipe (serves one)
1 Fresh Lime, juiced
.5 oz Simple Syrup
2.5 oz Montanya Exclusiva Rum
Mix together, and if you’re feeling fancy, garnish with a lime twist.
(to be made ahead)
2 cups water
2 cups sugar
Bring to a boil, stirring occasionally. Let cool. Refrigerate for up to two weeks (in a cooler or a mountain stream works too!).
Karen and Brice’s river running friends love to take batches of the Caldera on river trips. It lasts 3-4 days in a thermos or storing it in a creek at night, or up to 30 days in a cold cooler for a longer trip, like the Grand Canyon.
Caldera Recipe (batched to serve four):
2 squeezed limes
5 oz honey lavender syrup
12 muddled mint leaves
1.5 cups cucumber-infused Montanya Platino Rum
Shake and strain. Take along a jalapeño and garnish cocktails with a floating jalapeño slice or two.
Honey Lavender Syrup
3 cups honey
1 cup water
1 cup dried lavender blossoms
Bring honey and water to a light simmer, stirring often. Turn off heat. Add lavender and stir until mixed. Let cool. Jar. Let sit for 3 days. Strain.
Remove all peels and seeds from one cucumber. Cube the cucumber flesh and add to one bottle of Montanya Platino Rum. Infuse for 4 days.
Have a rum cocktail you like to enjoy while camping? Let us know in the comments below!