Glamping was invented for a reason. Sometimes after a day of hiking or canoeing or napping with your feet in the lake (no judgment here) you need something to sip around the campfire that’s more elevated than a canned cocktail or whiskey from a flask. Cocktails around the campfire don’t have to be without spark or glamor. The campfire cocktails below are easy to pack, fun to make, and pair well with s’mores and a night under the stars.
Blood Orange Campfire Cooler
A Thatcher’s original cocktail that offers a little kick that pairs perfectly with a sweet s’more.
- 1 oz Thatcher’s Blood Orange Liqueur
- 2 oz Coppercraft Rum
- .75 oz lime juice
- 6 rambutans
- 2 jalapeno slices
- ½” ginger knob
- Simple syrup, to taste
- Rambutan, garnish
In a shaker tin muddle jalapenos, rambutans and ginger with lime juice. Add Coppercraft Rum, Thatcher’s Blood Orange Liqueur and ice to the tin and shake vigorously. Strain into a rocks glass with fresh ice and garnish with a rambutan.
Hot Toddy
A camping classic, with a twist of blood orange. The packing list for this cozy cocktail is short, but you can add star anise or slices of orange or lemon to glow up this camping cocktail.
This recipe omits the tea of a traditional Hot Toddy, but black tea can be added for a little extra caffeine or ginger tea for a spice that pairs well with blood orange. Heat water over the fire or a camping stove and pour into a camping mug.
- 2 oz Coppercraft Rye Whiskey
- 1 oz Thatcher’s Organic Blood Orange Liqueur
- 1 tbsp honey
- 12 oz hot water
Heat water and honey in a small saucepan over a fire or camp stove until hot. Stir in Thatcher’s Organic Blood Orange Liqueur and Coppercraft Rye Whiskey and divide evenly between two mugs. Optional: Garnish mugs with blood orange slices and/or star anise.
See the full recipe and instructions here.
S’moretini
All the fun of a s’more, without the sticky fingers. Rim this drink with the marshmallow and chocolate in the recipe, or use a chocolate bar and toasted marshmallow as the garnish.
- 3 oz Thatcher’s Organic Small Batch Vodka
- 3 oz chocolate liqueur
- 3-6 oz half and half (depends on how strong you want drinks to be!)
- 4 marshmallows
- 4 oz milk chocolate
- 2 graham crackers crushed
Melt marshmallows (marshmallow creme) and chocolate chips in a pot over a campfire or camp stove. Roll the rim in marshmallow/chocolate chip mixture and then dip into crushed graham crackers. Set aside to cool. Fill cocktail shaker or pitcher with 2 cups of ice. Pour Thatcher’s Organic Small Batch Vodka, chocolate liqueur, and half and half over ice. Shake well. Pour into cooled, rimmed glass. Spear marshmallows with toothpicks or long skewer; toast marshmallows over flame and garnish the cocktail.
See the full recipe and instructions here.
The Corsican
Greatist.com designed this cocktail specifically for a picnic, but it’s a fun and fancy camping cocktail too.
- 13 oz Lillet Blanc, chilled
- 3.5 oz limoncello, chilled
- 3.5 oz Thatcher’s Organic Elderflower Liqueur
- 1.75 oz freshly squeezed lemon juice
- 1 (10 oz) bottle club soda, chilled
- 6 lemon twists (optional)
Combine the Lillet, limoncello, Thatcher’s Organic Elderflower Liqueur, and lemon juice in a large measuring cup or medium bowl. Using a funnel, transfer to a 3-cup-capacity bottle (or 750-milliliter bottle) with a tightfitting lid and refrigerate for up to 8 hours.
When ready to serve, pour about 4 ounces of the mixture into a chilled cocktail glass and top with about 1.5 to 1.75 oz of the club soda. Garnish with a lemon twist, if desired, and serve. (Alternatively, you can combine all of the ingredients except the lemon twists in a 5-cup punch bowl and serve immediately.)
See the full recipe and instructions here.
Prickly Pear Sangria
Want to keep the mixology super simple for your cocktail hour under the stars? Pre-batch out this sangria recipe at home and bring it with you! Chop up the fruits in your kitchen ahead of time and marinate them in the sangria, or pack them in individual bags to bring to the campfire. While it’s acceptable to drink this out of a mug – it’s a camping cocktail after all – if you’d like a glass for your sangria make sure to pack silicone glasses to keep your campsite glass free.
- 1 bottle of dry white wine (Pinot Grigio is best)
- 2 oz Thatcher’s Organic Prickly Pear Liqueur or Thatcher’s Organic Blood Orange Liqueur
- 4 prickly pears – peeled and cut into four
- 1 lemon cut into slices
First prep the prickly pears by cutting the ends off, cutting a slit down the side and peeling back revealing the juicy pink fruit inside. Remove the fruit and cut into fours. Second, slice the lemon into 1/8” thick wheels. Pour the bottle of wine into a pitcher, add the Thatcher’s Organic Prickly Pear Liqueur, and fruit. Let stand for at least a couple hours. Allowing the sangria to marinate for 24 – 48 hours will give the sangria a much richer, sweet flavorful drink. Fill a camp mug or wine glass with ice if available, top with sangria and garnish with lemon wheel.
See the full recipe and instructions here.
If you want to keep your camping cocktail packing list extra simple, grab our gluten free and certified organic canned cocktails, available in Sparkling Elderflower Lemonade and Blood Orange Spritz. Purchase them individually at our tasting rooms or in a four-pack at your local retailer.
Thatcher’s Organic Artisan Spirits are made using sustainably farmed, certified organic ingredients to bring you a better cocktail around the campfire. Snap a photo of your campfire cocktails and share them with us on social media using #thatchersorganic on Facebook and Instagram. Sip these around the fire and enjoy responsibly!
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