Negronis for While You Set Up the Tents

A stone-cold classic around our campsites, this version jacks up the gin quotient to keep the sweetness in check, while the splash of water softens the negroni’s boozy edges, even without the usual ice. Batch these in a vacuum-seal bottle, which you can stick in a backpack or a dry bag and it will stay frozen-ish and slushy for at least 24 hours. Just be sure that if you’re using something double-walled or vacuum-sealed, you leave the top off of the container while freezing to allow all the cold from the freezer to get in.

This recipe was excerpted from ‘Cook It Wild' by Chris Nuttall-Smith. Our team selected this book as one of the best cookbooks of 2023. Buy the full book on Amazon.