10 New Ways to Eat Carnitas

If you’re a fan of Mexican food, you’ve probably tasted carnitas—slow-cooked, melt-in-your-mouth shredded pork that’s oozing with south-of-the-border flavor, and a staple on any menu. Traditionally, you’ll find it stuffed into soft corn tortillas, piled atop a crispy tostada shell, rolled into a leaf-steamed tamale, folded into a burrito, or nestled between two halves of a crusty-yet-plush torta roll (and the list goes on). But carnitas, which literally means “little meats,” is a versatile dish that lends itself to plenty of not-so-traditional applications. We asked top chefs to share their favorite out-of-the-box ways to devour carnitas, so you can enjoy them too.

Carnitas Eggs Benedict

Last night’s taco leftovers can easily become tomorrow’s brunch. “The carnitas eggs benedict at Diner 248 in Pennsylvania rocks my world! I’ve always been a salmon girl when it comes to this breakfast dish, but something about the creamy hollandaise with a hint of lemon cascading over succulent carnitas just gets me,” says Sunny Anderson, celebrity chef, cookbook author, and co-host of “The Kitchen” on Food Network.

Dash of Savory

Carnitas Sandwich

Reimagine a classic tuna sandwich by building a cold carnitas sammie. “My mom would always put a layer of spicy barbecue potato chips inside my tuna salad sandwiches when I was a kid. Similarly, I love to add a sprinkling of crispy pork skins on top of carnitas to achieve greater meaty flavor and a crunchy texture,” says Alex Guarnaschelli, executive chef of Butter in New York City, judge on “Chopped” on Food Network, defending champion on Food Network’s “Iron Chef Gauntlet,” and host of Food Network’s online series “Fix Me a Plate.” She also suggests adding a layer of cherry tomatoes tossed with slivered jalapeño and a splash of acidic red wine vinegar. “That would be absolutely sublime here,” she adds.

Indian Carnitas

“Tamarind lends itself well to carnitas. It adds a nice brightness,” says Eric Greenspan, celebrity chef and WW Chef Ambassador. Its sour-sweet taste is often present in Indian dishes and pairs well with other robust flavors like garlic, onion, chilis, and even coconut milk. Add it to your carnitas spice mix during cooking, then pile it on a mound of basmati rice.

Carnitas Barbecue

“The meat is always the star, so enhance it with sweet, spicy, and a bit of tang,” says Anderson. Simmer it in your favorite barbecue sauce, or try Anderson’s easy sweet-and-spicy trick—cola, salt, pepper, jalapeño, and seasonings like cumin, oregano, garlic, or bay leaves.

Orange-Scented Carnitas

“The meat for carnitas is generally slow-cooked in lard, so I like to serve it with some acidity to balance that out. Instead of salsa or a condiment that offers heat or texture, I like to toss the meat in a little bit of reduced orange juice and a touch of lemon or orange zest to give it another layer of flavor,” says Guarnaschelli. “The citrus is almost floral against the heat of the chilis and richness of the meat.”

Carnitas Flatbread

Anything is good in flatbread mode—especially carnitas, says Anderson. Add complementary toppings like fresh cilantro, raw or pickled red onion, corn, peppers, and plenty of cheese.

Spoon Fork Bacon

Steamed Carnitas

If you’re looking for a cooking method that uses less fat, try steaming the meat. “Make a nice, flavorful paste to rub on the pork butt before cooking. This will keep moisture in, and steaming it makes it taste delicious,” Greenspan says.

Carnitas and Grits

Say hello to the landlocked cousin of shrimp and grits. “Pile carnitas on top of a creamy bowl of hominy grits,” says Anderson. Add an optional garnish of chopped cilantro, pickled red onions, or extra jalapeños for an extra kick.

Carnitas Scrambled Eggs

Pump up your morning eggs by scrambling them with some leftover carnitas. “It’s a filling and delicious way to enjoy such a simple breakfast dish,” says Greenspan. For a nod to chilaquiles, a traditional Mexican breakfast, drizzle some salsa verde and sprinkle crushed tortilla chips over the top.

Elevated Traditional Carnitas

“With a dish as sacred as carnitas, I do often lean toward the classical ingredients for cooking them,” says Guarnaschelli. The key is to choose flavors that make the meat really pop—and that means going beyond go-to spices like cumin or chili pepper. “I like infusing the lard with cinnamon sticks and a few bay leaves for a deep base flavor. I also like dropping a cheesecloth sachet filled with mixed white and pink peppercorns into the pot, which is removed at the end,” she says.

Related Video: How to Make Slow Cooker Pork Carnitas

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Everything You Wanted to Know About Sprouted Tofu

A recipe calls for a 14-oz. package of firm tofu. Easy peasy. You head to the grocery, find the tofu section, and scan across the multitude of offerings. Soft. Semi-firm. Extra-firm. Ah! There it is—plain old firm tofu. Mission accomplished.

Not so fast! Suddenly, a slightly different package of firm tofu catches your eye. Anxiety begins to set in as you wonder (ideally, to yourself), “Sprouted tofu? What the heck is that?” Well, glad you asked.

Just like regular fresh tofu, the sprouted variety is produced by curdling soy milk (a process similar to making cheese), and also comes in a variety of firmness levels ranging from the custard-like Japanese-style silken tofu to the sturdy, low-moisture super-firm version.

But while regular tofu consists of whole, intact soybeans, sprouted tofu utilizes sprouted soybeans from seeds that have been germinated for approximately three days. The result are beans that have grown a small tail-like sprout—not a full-fledged bean sprout (the thin off-white strands popular in Asian cooking)—which would take several more days to form.

Gourmet Vegetarian Kitchen

Allowing beans such as soy to sprout dates back thousands of years but the practice has recently spiked in interest. According to some experts, the process provides a number of added health benefits including improved digestion and an increase in nutrient absorption.

Sprouted tofu also contains more protein and a higher percentage of calcium than regular tofu, though it also packs in more calories.

When it comes to appearance and flavor (cue a “Wait, tofu has flavor?” joke), regular and sprouted tofu are virtually indistinguishable. Some people claim that sprouted tofu has a cleaner taste and a more pleasant aroma but most people can’t tell the difference, especially when blended in a smoothie, dressed in a salad, or tossed in a stir-fry.

Though sprouted tofu isn’t quite a supermarket staple yet, it’s becoming increasingly popular and is often available in local organic food retailers and chains such as Trader Joe’s, Whole Foods, and, of course, Sprouts.

So if you’re looking for an extra source of protein in your diet or if you simply want to branch out when it comes your bean curd consumption, consider seeking sprouted tofu out and giving it a try.

Related Video: Inside a Tofu Factory

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9 Reasons Sangria Should Be the Star of Your Labor Day Party

When it comes to celebrations, sangria is a gift to hosts and guests. For guests, it’s the joy of freshness and flavor. For hosts, sangria’s greatest gift is ease. Sangria takes the work out of Labor Day. Everything is done in advance. Make sangria the day before you plan to serve it. Cut, slice, and mix everything in a container you can cover and stow in the fridge. On the day of the party, transfer the sangria from its refrigerated containers to pitchers, fruit and all; dump in ice; and set pitchers and glasses on tables. Your liquid refreshment is balanced, iced, garnished, and good to go.

Sangria is self-service. Your guests can fill their own glasses, or your favorite ever-so-helpful friend or relative can be set to pouring duty.

Because it’s low-alcohol, people can sip it as an aperitif and enjoy it through all  food you’re putting in front of them. With a cocktail, guests can get tipsy on a glass-and-a-half. Sangria is gentler on the system, which makes for a friendlier, healthier party.

Thanks to the fruits and herbs you put in your blend, sangria’s flavorful enough to stand up to dilution. The fussiest guest will sip to the bottom of the glass before going back for more. Like a hot afternoon in Seville, sangria is best appreciated at leisure. Those pitchers will last a while.

Beer goes flat. Cocktails require attention, glass by glass. Sangria’s as easygoing as a liquid refreshment gets. The garnish is in the pitcher. The fruits and flowers you put in the wine are all the adornment sangria needs, and each ingredient contributes complexity and freshness to the taste. Between grill time and dessert, your guests will keep themselves busy picking out slices of wine-soaked fruit. That will keep everyone occupied and contented, so you can work your course-to-course magic unhindered and unseen.

Sangria goes with everything. Far from the sugary substance served in all-you-can-drink restaurants, proper sangria is an adaptable, subtle showcase for wine and the season. In Spain, it comes in red, white, rosé, and sparkling. Serving fish? There’s a sangria for that. Burgers? Sangria has you covered. Shortbread with wild strawberries and mountains of delicate cream? A bubbly sangria will show that off. Who doesn’t delight in strawberries and champagne—even if the champagne’s prosecco?

It’s also budget-friendly. Because sangria is mixed with fruit and herbs, a decent-to-good wine will turn the trick; no need to invest in an excellent vintage for a blend. These wines are cheaper than hard liquor, and you’re going to cut them with fruit, juice, or sparkling water. At that price, you can set out a variety of sangrias, pleasing guests who like red, white, pink, fruity, savory, still, or bubbling to the brim.

To slow dilution, make ice larger than the average cube. Freeze water in a bow or deep pan. Wrap it in a towel and hit it with a hammer—a couple of quick raps, breaking the ice into chunks just big enough to fit into the pitcher. Use a large shaking tin or plastic drinking glass to freeze a tower of ice that slips neatly into pitchers: no breaking required.

Simple, adaptable, and affordable, sangria is will take the cost and labor out of your party’s day. Enjoy your grill and your guests, and let the drinks take care of themselves.

Grilled Sangria

Chowhound

Grilled fruit brings smoky, concentrated sweetness to this red wine and brandy sangria, which is topped off with sparkling wine for festive fizz. Get our Grilled Sangria recipe.

Best White Sangria

Jo-Lynn Shane

With cognac, Cointreau, mint-infused simple syrup, fresh mixed fruit, and Sauvignon Blanc, this sangria is delightful with salads (corn, mixed greens, fruit, whatever you’re dishing), halloumi, fish, prawns, and grilled toast sandwiches. Get the recipe.

Roasted Cherry Sangria

Foodie Crush

Exponentially increase the season’s cherry power by roasting the fruit. This recipe boosts it even more, adding cherry liqueur to the base. A blend of red zinfandel and sparkling brut rosé makes this as rich as it is refreshing. Salads, meaty sandwiches, burgers, grilled lamb, grilled mushrooms…this sangria will support a full cast of menu items and be good company at the after-party, when you and your chosen few are winding down. Get the recipe.

Cherry Peach Sangria

NOLA

This peach and Rainier cherry sangria gets savory notes from fresh thyme, purple basil, and sweet basil. Albariño grapes give this sangria’s wine a dry citrussy backbone that pairs well with fish and grilled vegetables, and holds its own alongside a spicy dish. Peaches and cherries soften the wine’s crisp mineral character. If Rainier cherries are out of season or your budget, then strawberries make a light and colorful substitute. Club soda makes this affordable and relatively low-cal; it also cuts the alcohol content per glass, so you can enjoy drinking more sangria. The herbs form a fine bridge to salads–especially ones with grilled and chilled fruits and vegetables–and garden-fresh seasonings. Get the recipe.

Pineapple Rosé Sangria

The Roasted Root

Pineapple juice makes this rosé sangria a perfect partner for pork, grilled fowl, and classic summer sweets like refrigerator cheesecake and vanilla ice cream. With raspberries, strawberries, and chopped pineapple, it’s also a treat for the eyes. Get the recipe.

White Nectarine Prosecco Sangria with Ginger and Elderflower

The Bojon Gourmet

Put a garden in the glass. Alanna Taylor-Tobin’s white nectarine prosecco sangria has heat from fresh ginger, mellowness from wildflower honey, sweet roundness from St. Germain, and bubbles from dry prosecco. Let Taylor-Tobin encourage you to trust your instincts, and choose yellow peaches, white peaches, or nectarines, picking the best of the market to celebrate Labor Day. Slice the peaches and nectarines into thin slices, setting fans of fresh stone fruit in every pitcher. Get the recipe.

Prosecco White Sangria

The Copper Kettle

Made with cava or prosecco, this edge-of-autumn sparkler has granny apples, dry white port, orange juice, lemonade, cinnamon, mint, and brown sugar. On the hottest, stickiest day, this sangria is a quaffable cool breeze. This is a blend-and-serve recipe, but you can give everything but the cava a chance to settle and blend overnight. Add the sparkling wine, stir, dump it all into the pitchers—dividing the fruit between them— and give your guests a chance to celebrate the season they’re leaving and the one that’s yet to come. Get the recipe.

Summer Berry Sangria

The Kitchn

Built to pair with beef, game, or hearty vegetarian burgers, this robust red sangria appears as rich as it tastes. Allow a night for the cherry brandy, dark honey, blueberries, raspberries, and blackberries time to blend with Pinot Noir. If you want to lighten the depth and add bubbles, pour club soda into the batch,  or set out soda and let guests adjust this ruby-hued sangria to their still or sparkling tastes. Get the recipe.

White Peach Sangria

Chowhound

Find summer’s last hurrah in this white peach sangria. It gets a triple hit from fresh white peaches, crème de peche, peach nectar. Lemon juice and wheels balance sweetness with tartness. This sangria’s wine, Moscato d’Asti, brings its own notes of nectarine and peach, plus floral scents from linalool, a naturally occurring compound found in citrus, mint, lavender, and rose. Serve this lively sangria with vegetables, light dishes, or desserts. Get our White Peach Sangria recipe.

Related Video: Sangria

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Get Your Glamping On with These Portable Foods

Packing up and heading for the wilderness doesn’t have to mean eating jerky and trail mix for every meal. With a little planning, you can bring the makings for gourmet dishes with you wherever you go, and make it easy to cook them once you’re there.

Caveat: we’re thinking more car camping than hardcore backpacking here, and hoping (but not assuming) you’ll have access to a grill or at least a fire pit. Incidentally, many of these dishes will also work well as things to bring to barbecues and most are great for picnics too.

When camping in particular, if you’re able to bring a couple coolers (one for drinks, of course) and have space for some extra containers and a pot or pan, you’ll have lots of options that make dinner in your home-away-from-home both easy and enticing.

And while you can do all your prep work at a picnic table provided you bring along your cutting board and knives, isn’t it nicer to do most of the mise en place ahead of time, so once you get to where you’re going you can relax and enjoy it? (Which is also the theory behind choosing slightly less involved recipes, or at least ones that require less of you once you’re set up at your campsite; more ambitious gourmands can make pizza from scratch beside their tents, but we’re not necessarily up for that.)

Breakfast and lunch can be more basic—if you’d rather not make bacon and coffee in camp, just bring some muffins, granola, or a batch of cookies, then break out simple sandwich stuff at midday. But in the evening, you’ll want something more substantial—yet you’re also ready to chill by the fire (and maybe by the lake, or the ocean, or under the trees). We’ve got you covered with these perfectly portable meals you can bring along with you. You’ll feel like you’re glamping, even if you don’t have pillow-top mattresses and portable air conditioners.

From hearty make-ahead salads that are good eaten chilled or at room temperature, to pre-assembled skewers you just have to throw on the flames, all of these meals are totally do-able outdoors or in.

Just be sure, when bringing these in a cooler, you wrap them really well—like twice over in foil and then individually sealed in zip-top bags just in case—because if your melted ice water seeps in it’ll ruin all your plans, and your appetite!

Muffaletta Sandwiches

Honestly Yum

Yes, we did say sandwiches were for lunch, but certain specimens are hefty and impressive enough for dinner (see our pressed picnic sandwiches guide for more). A New Orleans favorite, muffalettas are stacked with meat and cheese and olive salad, and taste best after sitting for at least a full day. But take these out of the cooler a little while before you want to eat so they’re not too chilled; the flavors and textures will be better for it. And if you want the cheese a little melty and the bread a little crunchy, wrap the sandwiches in foil and toss them on the grill for a few minutes. Get the recipe.

Shooter’s Sandwich

Castello Cheese

A shooter’s sandwich (so called because they were originally packed in saddlebags to serve as lunch during English hunts) is a full meal encased in bread, and traditionally made with steak and mushrooms, though you can alter the filling to suit your tastes. Like a muffaletta, it’s pressed down with weights overnight so everything stays in place and all the juices soak into the bread—so make sure your bread is sturdy enough not to get soggy and fall apart. You can find vegetarian versions too (for instance, this delightfully named Gardener’s Sandwich), but this one doesn’t skimp on the steak, and adds lots of blue cheese for creamy tang. Get the recipe.

Chicken Shawarma Tabbouleh Salad

Jo Cooks

Salads can be great camp food—and full meals in and of themselves. You just pack the multiple components separately (lettuce, herbs, and raw vegetables in one Ziploc bag, protein in another, and dressing in its own small tightly-sealed container), then combine them when it’s dinner time. If you prefer to cook your protein on-site, like this chicken boldly flavored with paprika, cumin, cinnamon, pepper, and garlic, you can still pack it in its marinade or rub so there’s no additional wait time later. Or pre-cook at home and simply warm it up when you’re ready, or even eat at room (or forest) temp. The parsley-packed tabbouleh salad might start to get a little soggy after sitting, but you can just drain off the excess liquid and it’ll be fine. (Of course, you could also try some of these pre-salting steps to cut down on the moisture content to begin with. And you might choose to add the tomatoes at the last minute; just bring a paring knife and you can cut them in half right over the bowl.) Bring some hummus and pita to go alongside and you’ll have a feast. Get the recipe.

Thai Steak Salad

The Defined Dish

Same deal with this Thai-inspired steak salad—the protein is just as good cold as freshly cooked, so you can enjoy this even if you don’t have a way to reheat it. The salad itself is fresh and healthy, packed with lettuce, Thai basil, mint, and bean sprouts; you might want to wait to chop the English cucumber on-site, or if you’re not bringing a knife, pack it separately so it doesn’t make everything else too juicy. Nuoc cham serves as a pungent, sprightly dressing. (You can definitely follow these same principles with meatless salads too, like this vegan and gluten-free grilled portobello salad; if you feel it needs a bit more substance, add some rice, quinoa, or couscous, pre-cooked or made on the spot.) Get the recipe.

Antipasto Pasta Salad

Gimme Some Oven

This pasta salad is bursting with flavor, and with enough mix-ins to fill anyone up—artichoke hearts, olives, peppers, greens, meat, cheese. You won’t need anything else to satisfy you, but you might like stirring in some torn fresh basil and summer-sweet cherry tomatoes at camp for an extra pop of freshness. Get the recipe.

Asian Noodle Salad

Well Plated

Another cold pasta salad that easily makes a meal, this version coats noodles in a peanut sauce with Sriracha, honey, ginger, and rice vinegar. It takes almost no time to throw together beforehand either, but you could add some shredded chicken or baked tofu to bulk it up a bit. More veggies never hurt, either. (If you don’t do nuts, here’s a version with a soy sauce based dressing.) Get the recipe.

Kebabs

Chowhound

If you’ll have access to a fire, kebabs are a no-brainer. They’re infinitely adaptable—from French chicken kebabs, steak fajita kebabs, and shrimp boil kebabs, to Turkish lamb and eggplant kebabs, BBQ seitan kebabs, and halloumi and vegetable kebabs, there’s bound to be a meal-on-a-stick to suit your fancy. Basically, spear well-seasoned chunks of whatever you like on skewers, wrap them well, and grill them up when you get hungry. You’ve got your protein and veggies all in one place, and all you need alongside is some rice or grains, or even just pita bread, warmed for a few seconds on the grate. Get our Lemongrass Pork and Red Onion Kebabs recipe.

Pulled Pork

Chowhound

If you’ve ever made a batch of pulled pork, you know it’s delicious the first night, but also just as tasty every day for the next week as you try to find ways to use it all. This version is made in a slow cooker, so you can spend time sorting through your camping gear instead of tending a stove. (And if you’re not into pork, make slow cooker chicken chile verde, slow cooker chicken mole, or slow cooker BBQ beef brisket. Or pulled eggplant or pulled jackfruit if you’re vegetarian.) Then cool it, pack it up, and reheat it in a pot at your site for easy yet decadent sandwiches or tacos. Get our Slow Cooker Pulled Pork recipe.

Chili

Chowhound

Chili is a campfire classic, but if you’re a fan of shortcuts, make it ahead of time in your slow cooker and re-heat it once you’re there (Dutch oven optional). Enjoy as-is in bowls, maybe with some cornbread, or use it in walking tacos, which are perfect for camping since the clean-up is so quick! Get our Easy Slow Cooker Chili recipe.

Camping Mac n Cheese

Lauren’s Latest

There’s no reason you can’t have mac and cheese while camping—and no reason it has to be made from a box, either. This gooey, cheesy recipe is genius in that it has you tote the pre-made mac in aluminum pie plates, so you can simply reheat them on the fire. (The same idea can be used for lots of other foods too, and is similar in principle to our favorite foil packs.) The secret is to let your pasta cool before mixing in the cheese, so it doesn’t glom up when you try to portion it into the pie tins. When it heats up over the fire, it’ll get melty and crispy in spots. Brilliant. Get the recipe.

Indian Food (like Creamy Coconut Vegetarian Korma)

The Endless Meal

You can easily make a batch of korma or curry at home (ditto a batch of rice, perhaps with some raisins and almonds mixed in after cooking) and simply reheat for a quick meal fireside, but to really make it a breeze, just pick up some Trader Joe’s Indian fare. These foil pouches are ideal for heating in a pot of water, making clean-up a snap, and the contents are surprisingly delicious, from smoky eggplant to spicy tomato-sauced chickpeas and creamy lentils. There are lots of similar brands of Indian food in pouches, but make sure your pouch is safe to immerse in water—unless you’re cool with dumping it out into a pot to heat. Bring rice and/or naan, and maybe a nice chutney or raita and you’re all set. If you want to go the homemade route with the vegetarian korma pictured above, get the recipe.

For dessert, don’t overthink it—just roast marshmallows and make s’mores. And don’t forget to clean up so you don’t get any unwanted visitors in the night.

If you find yourself glamping in the Northeast, check out these 25 Must-Do Outdoor Adventures in New York.

Related Video: How to Make Quinoa Taco Salad

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Eggplant Tart With Goat Cheese, Honey, and Nigella

Get Recipe!

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How to Make Cocktails While Camping

Eating well in the great outdoors just requires a little planning, and drinking well while off the grid is the same. It might be slightly trickier if you’re backpacking, but even then, there are ways to enjoy great mixed drinks on the go. Here are some tips on how to make top-shelf cocktails while camping.

Edit your selection. Car campers can pretty much pack a full bar, though it’s still best to keep things relatively simple. You probably don’t want to deal with 10 different bottles of booze, plus bitters, fat washes, and egg foams at a picnic table (but you do you). Bring just a few bottles of alcohol—like vodka, whiskey or bourbon, and maybe a liqueur—that you can combine in various forms or sip straight. Bring mixers you’ll enjoy on their own too. Unlike pre-made bottled cocktail mixers, soda, fruit juice, lemonade, V-8, apple cider, and iced tea pull double duty during the day.

Go for stirred, not shaken. Since it can be a pain to clean up in camp, you’re generally better off sticking to cocktails that are stirred right in the glass. If you do want to make like James Bond, shake things up in a Nalgene bottle and drink out of it afterward. If you don’t mind washing an actual shaker, though, this speckled enamel one is pretty charming, but you can also get a sturdier stainless steel shaker with nesting cups specially designed for camping.

Camping shaker set, Stanley/Amazon

Choose drinks that are good at room (or forest) temp. If you have a cooler, you can obviously use it to chill your drink components, but space is often at a premium, and the more frequently you open the lid, the less effective it is at keeping things cold. You probably definitely don’t want to use the actual half-melted ice inside the cooler in your drinks, so it’s helpful to choose booze and cocktails that don’t need to be chilled. A Manhattan will work; a daiquiri, maybe not so much. That said, you can always get creative and chill bottles in lakes, streams, and snow if they’re at hand, but it’s worth getting acquainted with intentionally room temperature drinks. If you must have ice, freeze oversize cubes that will melt much more slowly and seal them in a double layer of zippered bags before stashing them in your drinks cooler.

Scale things down. If you’re hiking in, you’ll need to watch your pack weight. One option is to bring along miniature bottles of booze, which also means you can bring a bigger variety. If you don’t want to sip them straight, mixing them with powdered drink concentrates is a classic move, although perhaps not always the tastiest option. You can also decant various alcohols into tightly sealed plastic bags and nestle them in a Nalgene bottle, which will double as your drinking glass, or invest in soft polyurethane pouches with screw caps for more security.

Flask cocktails, GSI Outdoors

Pre-mix. Another good strategy is to craft your cocktails ahead of time and tote them along in flasks or canteens (or insulated growlers if it’s gonna be a long weekend). Choose a cocktail that won’t suffer from being stored and doesn’t need to be chilled (i.e. high in alcohol without a lot of extras). Figure out how many ounces your container holds, then do a little math to determine how many servings you can funnel in there, mix them up in a pitcher, and pour into your portable vessel. NOLA.com has great tips on making flask cocktails, like taking caution when batching drinks with bitters and citrus, which can become overwhelming in larger quantities.

Bring a few fresh extras. Packing a couple lemons or oranges, which don’t need to be chilled, can help enliven simple cocktails; just be sure you have a small paring knife or veggie peeler to zest them. Luxardo cherries might be nice to have (carry them in a baby food jar or snack baggie if you’re short on space). A sprig or two of fresh herbs can go a long way toward fancifying a drink. And if you want to make morning Bloody Marys, assemble mini skewers of garnishes ahead of time; thread olives, pickled peppers, and cubes of cheese on toothpicks and pack them in your cooler, where they’ll take up hardly any space.

Campfire mulled wine, Fresh Off the Grid

Don’t forget the fire. Your campfire isn’t just for cooking food and zoning out in front of in lieu of television. You can make hot drinks too! Campfire coffee, mulled cider, and hot cocoa are all great with a splash of booze, and hot toddies are just the thing for chilly nights under the stars.

Sip responsibly. A little liquid relaxation can greatly enhance your experience, but full-on intoxication doesn’t usually mix well with steep trails, open fires, or bears, so don’t forget to pace yourself, especially since many camping cocktails are undiluted—and drink plenty of clean water to stay hydrated, particularly if you’re exerting yourself and/or are at high altitude.

While beer and boxed wine will always have a place at the picnic table and around the fire ring, next time you want to wet your whistle in the wilderness, try one of these camping cocktails instead.

Pine Cone Punch

Chowhound

Our woodsy camp cocktail mixes a pine liqueur with dark rum and fruity pineapple juice; make it ahead of time and chill it in your canteen for a refreshing post-hike sip. Get our Pine Cone Punch recipe.

Tinto de Verano

Chowhound

Camping sangria is intriguing, but for something a bit simpler, if you’ve got Sprite in your cooler for daytime drinking anyway, doctor it up in the evening with some red wine and a spritz of lemon. Get our Tinto de Verano recipe.

Gold Rush

Colin Price

With only three ingredients (bourbon, lemon juice, and a make-ahead honey syrup), this is a good option for mixing up in advance, or easy to stir together on-site. Get the Gold Rush recipe.

Rob Roy in a Flask

Honestly Yum

Scotch, vermouth, and Angostura bitters diluted with a bit of water can be enjoyed without ice, but this one’s good chilled too if you have the means. Get the recipe.

Rye Whiskey and Marshmallow Simple Syrup

Freckle and Fair

You probably never use an entire bag of marshmallows before they go stale, so set some aside before your trip and make sweet marshmallow syrup to mix with spicy rye whiskey in this super-simple—and appropriate—cocktail. Top it off with a toasted marshmallow by the fire. Get the recipe.

Camping Margaritas

Around My Family Table

If you do have a cooler, you can make frozen margaritas ahead of time and bring them along. Even once they melt, they’ll be good, but they’re definitely best as a first-day drink. Be sure to double-bag the mixture in case of leaks. Get the recipe.

S’mores Hot Chocolate

Sugar & Soul Co

This s’mores-inspired hot chocolate has a touch of honey (for that graham cracker flavor) and a shot of whiskey for extra warmth, plus melted marshmallows, of course. You can also make this with your favorite hot cocoa mix. Get the recipe.

Since you don’t want to drink on an empty stomach, see these 5 Tips for Cooking with Your Dutch Oven.

Related Video: When Should You Shake versus Stir Your Cocktail?

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