Use these delicious, stomach-warming drinks to burn off your camping stove and avoid the cold in the mountains.

Sharing your flask by the campfire will definitely make you popular with friends, but making handmade cocktails at your campsite will be “wow”, said Adam Dulye, executive chef and consultant chef of the Boulder Beer Association, of the outdoor cookware brand Primus , Its US headquarters is located in Louisville. And it's much easier than you think. Just make sure you have some key products in your campground cocktail kit (see Dulye's recommendations below), prepare as much as possible at home, and allow a little time for the finishing touches. The following are four absolutely impressive wines he created for your next booze outing in remote areas.

Of course, Dulye prefers Primus’ outdoor cookware collection, but no matter what brand you choose, put these essentials in your campsite cocktail kit:

Add a little spice from cider, pear brandy, and black pepper to balance honey or agave. This cup of hug is perfect for sunset walks and campground hugs. Put it in a vacuum bottle for easy transportation.

1 piece of cheesecloth (approximately 8 x 8 inches) and string to tie 4 whole cloves together 2 cinnamon sticks 4 black pepper 2 units star anise 750 ml red wine (preferably Pinot Noir, Camry or other softer Variety) 2 cups of cider and 1 orange, cut into 1/4 inch thick rounds, remove the seeds (about 6 slices of each orange) 3 tablespoons. Honey (or some "honey stix" from Beeyond the Hive) ½ cup Peach Street Distillers Pear Brandy

Lay the cheesecloth flat on the work surface. Put the cloves, cinnamon, black pepper and star anise into the cloth and tie them with a string. Add the bunch to the pot. In the same pot, pour wine and cider, and add two slices of orange. Reserve the remaining four orange slices for decoration. Heat over medium heat and simmer the wine. Don't let the liquid boil. Stir in honey. Boil the mixture again for 10 minutes. Add brandy, remove from heat, and remove cheesecloth. Serve and garnish with orange slices.

Pro tip: If you are using a portable stove, first roast oranges and cinnamon sticks on a pan over medium heat until slightly marked to add a pleasant smoky flavor. Then add them to cheesecloth.

Although you can always buy chai tea from your favorite local chai tea company (we like Sherpa Chai), home chefs who make their own will get serious brownie scores. Save time in the camp by making chai tea bases in advance.

For Chai tea base: 1 cup of water, 3 black tea bags, 4 green cardamom pods, 1 teaspoon. Allspice 3 whole cloves 1 cinnamon stick 1 teaspoon. 2 teaspoons of ginger powder. 2 tablespoons of vanilla sauce or 1 vanilla bean. Honey or agave

Cream mixture: 2 cups and a half 6 ounces Breckenridge Distillery Bourbon cinnamon and nutmeg for garnish

At home: Mix all the chai tea ingredients in a pot, then simmer for 20 minutes. Remove and filter from the heat source through a fine filter or coffee filter. It can be stored for up to 2 days.

At the camp: Heat Chai Cha on medium heat. In a separate pot, bring half and half to a boil over medium heat. Mix the heated half and half with the hot wood base. Place four glasses and pour 1.5 ounces of bourbon into each glass​​. Pour a cup of cream chai mixture into each cup.​​ Garnish with a little cinnamon powder and nutmeg.

Pro tip: Before adding chai tea, use a fork or whisk to beat half of it into a foamy top.

In the morning, noon or evening, the caffeine in this mixture will keep you alive, while the adult-friendly additives will warm you up from the inside. Sweater weather has never met a better friend.

2 teaspoons. 2 ounces of brown sugar. Half and half 2 ounces. Tin glass of whiskey 2 oz. Ballmer Peak Distillery Spiced Rum 2 cups of coffee (decaffeinated or regular coffee) 1 vanilla bean, divided or ½ teaspoon vanilla paste

Put two cups. Add 1 teaspoon of brown sugar and 1 1/2 ounce to each cup. Add 1 ounce of whiskey and 1 ounce of rum to each glass. Brew a batch of fresh coffee on the camp stove, then add vanilla beans or paste to the coffee pot. Pour 1 cup of hot coffee into each cup and stir.

Calories don’t count in remote areas, right? So continue to enjoy this rich hospitality. Be sure to splurge on some exquisite dark chocolate (our choice: some lovely things from Boulder-based Chocolove).

8 ounces. Dark chocolate, chopped 2 cups and half 3 ounces. Leopold Brothers Straight Bourbon Whisky 4 oz. Great Divide Yeti Stout 2 candied cherries and sea salt flakes for decoration

Put the chopped chocolate in the pot and set aside. In a separate pot, simmer half and half over a low heat. Pour half and half on the chocolate and gently stir to combine. On very low heat, bring the mixture to a simmer and continue to stir. Set out two glasses, then pour 1.5 ounces of bourbon and 2 ounces of dark beer in each glass. Pour a cup of chocolate mixture into each cup​​. Garnish with slices of candied cherries and sea salt.

Pro tip: Chocolate and calories don’t always go well together. Pay attention to the burner and keep stirring the chocolate, taking care not to scorch or let it burn to the bottom of the pot.

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