I’ve been away for a while: from this blog, and also most unfortunately, from camping!
I haven’t been away from adventures though, and I hope to write about some of them soon. But for the time being, to ease back into writing, here’s a super easy cocktail recipe: with just two ingredients.
Whisky is a classic when it comes to backcountry drinks. Many a hip flask has been passed back and forth within a tent or around a campfire. Fireball, a cinnamon flavoured whisky, kicks it up a notch. It’s ridiculously sweet, and dangerously yummy. But after a few camping trips, I found myself craving something different.
I’m not much of a cocktail connoisseur; I just wanted something that tastes great and doesn’t need any complicated ingredients or techniques.
Et voila: cinnamon old-fashioned! Spicy, warming, sweet and citrusy goodness. It’s perfect for this time of the year, with its festive notes, and will keep you warm if you’re planning a backcountry adventure in the snow. (Well not actually, but it will make you feel warm!)
Hope you give it a shot (heheh)!
Full disclosure: the cinnamon old-fashioned was so yummy, no photos were taken. Also it was pretty dark. The photo above is of cinnamon whiskey sour from the Chilcotins trip. I’ll post a recipe for that another time!
Recipe
Serves: 2-3
Ideal for: Backcountry trip, car camping
Type: Drink
375ml Fireball Cinnamon Whisky
1 medium orange*, rinsed
Optional
A few dashes of bitters
- Using a sharp knife or peeler, peel large sections of the orange, trying not to get too much of the white pith.
- Add the peels into the bottle of fireball. If using bitters, add some in too. That’s really all!
Drink up! You can pour it out into cups or pass the bottle around. The peels are not meant to be eaten, as they’ll be a touch bitter (but totally safe if you did get some).
- *Instead of 1 large orange, you can also use 3 mandarins/satsumas or other small citrus fruits
- You can also use dried orange peels. To prepare this at home, slice off sections of the orange peel as before, and then air-dry them by keeping them out on a piece of kitchen cloth or newspaper for 1-2 days, indoors. When they’re hard to touch, they’re ready.
- Doing all the preparation in advance of the trip allows the flavours to infuse, so that it’s ready and perfect by the time you’re setting up camp!