16 Campfire Cocktails That Make Toasts, Well, Toastier

What makes a cocktail camping-worthy? Well, you don’t want to be fumbling with a full bar’s worth of equipment at a campsite, so a premium is on fully-assembled or at least almost fully-assembled. You want them to be ideal versions of your classics, which should taste extra-good around the fire after a day of hiking, rather than disappointing. Or maybe sometimes they wink at the camping itself, getting an iconic garnish in there — toasted marshmallow, perhaps? You’ll want to include a cooler with a bag of fresh ice to give you options, so factor that in your packing. We love a good campsite, but we think a nice relaxation at the end of a long day is part of the package, so stoke that fire and gather close for an evening of good friends and excellent sips.

This probably wasn’t one of the masculine night caps that all our favorite 70s shows referenced, like a good stiff snifter of brandy. But frankly, this is what we crave to end an evening — a cocktail that’s really dessert in disguise. (Or is it dessert masquerading as a cocktail?) In any case, you’ll have your work cut out for you, since you’ll have to bring the chocolate syrup to squirt into cups fireside; but having the opportunity to toast the marshmallow garnishes in the way they were meant to be toasted makes it all worth it.

This recipe was clearly designed by someone who knows camping, because it is such a good idea. Tons of flavor of fresh basil and lemon is steeped into a simple syrup, which then becomes the ice cubes… you get it now… so you don’t have to worry about it being cold enough! Oh, also, you start with frozen raspberries, too, so you don’t have to worry about washing a million berries or spoilage on the way. A little spike of vodka brings it to the happy hour place, but it’s certainly delicious even without it.

This mule, from Valerie Bertinelli, is far from typical — your usual Moscow mule employs lime juice, vodka and ginger beer. This version, inspired by her love of all things Italian, swaps lemon in for the lime, including a shot of her homemade limoncello! You certainly don’t have to make your own, but either way you will find that these mules are about as bright and bracing as they can be. Assemble at home, combining the lemon juice, limoncello and vodka, and then top off cups with the ginger beer at the last minute.

If you ever find yourself wondering, can’t I invent my own cocktail if I know the right proportions? Well, the answer is yes! This recipe introduces the idea of a 3-2-1 ratio, with 3 parts being liquor of your choice, 2 being something sour, from lemon juice to pickle brine or even vinegar, and 1 being sweetener, whether in the form of a syrup or sweet fruit juice. You’ll be surprised at how well it works — just go crazy with your favorite mixers!

G&Ts are an unassailable summer choice. This version gets additional notes of summer with the add-on of lime juice and fresh raspberry. Pour in the tonic at the last moment; it’s okay to just throw all the raspberries right into the main batch so that you don’t have to pack any separately.

You don’t have to rim a glass for a classic sidecar. What’s important is the Cognac, which makes it almost a warming drink, and orange liqueur, which brings out the floral notes. This one summerizes the drink somewhat, lightening it up with bubbles.

Sign us up for a cocktail that makes a cucumber a main player. Also key to the Pimm’s Cup is Pimm’s, itself a premade, gin-based cocktail from England. What this means is it’s simple to prepare it; just stir in the fruit and prosecco. To prepare in advance, add the fruit to the Pimm’s but save the prosecco to add right before serving.

Okay, this one might be a little fiddly to assemble at a campsite, but we just had to include it because, well, it’s based on a s’more! Consider it for your backyard firepit, at the very least. Graham cracker crumbs rim the flutes for these sweet sips, a mix of chocolate-flavored vodka and Champagne.

When the mojitos come out, it feels like a party. This Cuban drink combines lime juice with rum, sugar and fresh mint and is sweet but bracing at the same time. It will go well with all the classic campsite meals, from baked beans to steak to egg tacos.

A Manhattan tastes like libraries and leather and wood paneling in drink form… in the best possible way. We love one stirred together right before drinking, but it batches well, too, and will bring a touch of civilization to the great outdoors. Spring for the expensive cherries, Luxardos, if it’s a special occasion, and add one (plus a dash of their liquid) to each cup right before serving, to really pump them up. Smooth and old-school.

A Tom Collins might just be king of the refreshing cocktails, so consider these if you’re camping at the height of the hot weather. This gets its flavor from a light combination of gin and lemon juice, sweetened with simple syrup and effervescent from club soda (although you might be in such an old-school mood while you make it that you find yourself calling it charged water). Combine your gin, lemon juice and simple at home in a thermos, then top individual servings with club soda when you’re ready to serve.

In a similar vein is sangria, a Spanish blend of fruit and red wine that tastes smooth, a little sweet and very celebratory. Good news: This only gets better the longer it sits, so go ahead and make it even two days before heading out. It’s a little deceptively strong despite its fruitiness, since it’s fortified with brandy and triple sec, so take care if you’re not pitching tents for the night.

No one will be referring to “white rabbit” here! This margarita gets a hit of smokiness due to the inclusion of mezcal, and what’s more, Bobby Flay includes a trick so that the drinkers really get the most smokiness out of it: Make the drink, and then float the mezcal across the top, so that its aroma hits you at every sip. Batch everything else at home and serve with those last shots of mezcal on-site.

Look, a sexy cocktail like a French 75, named for a French weapon that was newly pressed into service during World War I, can be just as sexy when you’re sweaty and swatting mosquitos by the campfire. By now, you know the drill: Batch it at home, and top off when it’s time to enjoy. This might be a good time to use your reuseable plastic flutes. Tres chic.

Something about that anise-y flavor of the Pernod really brings you back to old New Orleans, where this cocktail is from (some classify it as the oldest American cocktail). In any case, it’s absolutely a delicious way to drink bourbon. You can practically hear the jazz while you’re drinking it.