Camping Cocktails with Camp Yoshi

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We recently spent time on Oregon’s North Coast with Rashad Frazier, founder of Camp Yoshi, where he shared some tips, tricks, and a couple of cocktail recipes to make and enjoy shoreside. Prepping a few items beforehand, like fresh squeezing grapefruit or making your own honey simple syrup, will make the cocktails come together quick and easy.

Recipe by: Rashad Frazier, founder of Camp Yoshi

Spicy Paloma

Makes 1 cocktail

INGREDIENTS

  • 2 oz Madre Mezcal
  • 3 oz grapefruit juice, freshly squeezed
  • 1/2 oz simple syrup
  • 1/4 oz lime juice, freshly squeezed
  • 2 oz club soda, chilled, to top
  • Jacobsen Salt Co. Habanero Salt, to rim glass
  • Cilantro sprig, for garnish
  • Grapefruit quarter-wheel, for garnish

PROCESS

Wet a rocks glass (or mason jar) with lime and rim half the glass with Jacobsen Salt Co.  Habanero Salt. Add the mezcal, grapefruit juice, simple syrup and lime juice into a shaker with ice and shake until well-chilled. Strain into the prepared glass over fresh ice. Top with the club soda. Garnish with grapefruit quarter wheel and cilantro sprig.

Bee Pollen Sidecar

Makes 2 cocktails

INGREDIENTS
PROCESS
Sugar the rim of two glasses, then fill with ice. Shake all ingredients over ice, and strain into both glasses. Garnish each cup with an orange twist and a pinch of bee pollen and enjoy!

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