Camp Awesome Cocktail Hour
Cocktail hour. A daily adult ritual in Camp Awesome that generally occurs between the hours of 3 and 6pm, although it has definitely been known to start earlier and finish later!
With cocktail hour in mind, we’ve included three essential cocktail components in our Camp Awesome pack: Four Pillars gin, Campari and Dolin vermouth. And while together these three will create the foundations for an epic Negroni, the possibilities for creating a range of classic cocktails using just one or two of these components is huge. In the event you’re on holidays for longer than a week, we’ve included basic recipes for seven of our favourite cocktails below, in order to keep things interesting – and don’t worry if you need to swap out the glassware for disposable cups. Bottoms up!
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The Negroni Pack, consisting of Four Pillars gin, Campari and Dolin Vermouth is now a permanent fixture in our online shop, meaning you can always have these key bottles on hand to put together our cocktail hour favourites below. You can order The Negroni Pack here.
NEGRONI
30 ml gin
30 ml Campari
30 ml sweet vermouth
ice
Glass: old fashioned
Garnish: orange cheek
Pour the gin, Campari and vermouth into a glass half filled with ice. Stir well and garnish.
AMERICANO
30 ml Campari
30 ml sweet vermouth
soda water
ice
Glass: highball
Garnish: orange cheek
Pour the Campari and vermouth into a glass. Fill with ice, top with soda and garnish.
BICICLETTA
60 ml Campari
45 ml Pinot Grigio
soda water
ice
Glass: wine glass
Garnish: lemon cheek
Pour the Campari and Pinot Grigio into a glass. Fill with ice, top with soda, stir well and garnish.
GIBSON
60 ml gin
30 ml Riesling
ice
Glass: martini glass
Garnish: pickled onions on a cocktail stick
Add the gin and Riesling (a Gibson is usually made with dry vermouth, but Riesling works really well, and there’s some in the Camp Awesome pack) to a shaker with ice and stir well. Strain and garnish.
BRONX
30 ml gin
20 ml sweet vermouth
15 ml Riesling
25 ml blood orange juice
ice
Glass: martini glass
Garnish: blood orange twist
Add the gin, vermouth, Riesling and blood orange juice to a shaker with ice and shake well. Strain and garnish.
TOM COLLINS
60 ml gin
30 ml lemon juice
20 ml sugar syrup
soda water
ice
Glass: highball
Garnish: lemon cheek
Combine the gin, lemon juice and sugar syrup in a glass. Fill with ice, stir well, top with soda and garnish.
SALTY DOG
45 ml gin
90 ml pink grapefruit juice
sea salt
ice
Glass: highball
Garnish: lime cheek
Place the salt on a small plate. Run the lime cheek around the rim of the glass, then roll in the salt to crust the rim. Add the gin and grapefruit juice to a shaker with ice and shake well. Strain over fresh ice and garnish.
