Camping Cocktails with Camp Yoshi

Posted by on

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


  • 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


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

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!

← Older Post Newer Post →