Once was, a thermos of hot cocoa, a couple granola bars, and a can of beans would cut it for sustenance on a camping trip. But now the bar has been raised, so to speak. “People are taking more care with their food and drinks, and are more invested than ever in planning and prepping for outdoor trips,” says Emily Vikre, co-owner of Vikre Distilling in Duluth, Minnesota, and author of Camp Cocktails. “Plus, things just taste better after a long day outdoors.”
In her book, Vikre repurposes a frozen Negroni that she was already making in her distillery taproom, but with a camping trip in mind. This Sbagliato Slushie is premade and frozen at home in gallon-sized zip bags, and the recipe smartly factors in travel time so the drink’s texture and consistency is perfect once you arrive. And to lighten it up for the post-hike sipping, Vikre subs the usual gin for prosecco. “I developed this before Sbagliato had its viral moment,” Vikre says. “This style is certainly more than just a flash in the pan; these are classic flavors that I continue to come back to again and again.”
Though her book came out in 2020, Vikre continues to receive photos from around the world — from Colorado to Scotland — of people showing off their campsite cocktails. “This is the perfect drink for night one of camping,” she says. “It sets the tone for a very special trip.”
12 ounces (360 ml) sweet vermouth
12 ounces (360 ml) Campari
24 ounces (720 ml) prosecco
2 cans (12 ounces [360 mil]) Italian orange soda
Step 1: In a pitcher, mix the vermouth, Campari, prosecco, and soda until they’re fully combined, then pour the mixture into a gallon-sized, heavy-duty zip-top freezer bag and seal carefully.
Step 2: Place the bag into another zip-top freezer bag and seal this one as well. The double bagging makes for safer transport. If you prefer, you can use a freezer-safe container.
Step 3: Freeze for at least two days, taking the bag out and gently sloshing the contents around a couple of times over the course of the freezing time to make sure all the ingredients are staying well mixed. Because of the alcohol content, it won’t be frozen solid but more of a thick slushie consistency.
Step 4: Pack the cocktail in the coldest part of your cooler. It will melt as you travel, so it is best served your first night in camp.
Dina Ávila is a photographer living in Portland, Oregon.
Recipe tested by Ivy Manning
