Welcome aboard, CampGirl. You will likely set a record for first post responses...the QJ'ers will be falling all over themselves... Drink recipes are like.....(you know)...everyone has one.

Personally, although a healthy imbiber at home I often travel to the Q sans alcohol. However, when I do pack the fuel I favor JD or other whiskey/scotch (Lafroig) which delivered via a nip straight or in a cup of coffee never fails to please.

But I suppose you are looking for real recipes....tough when cold beverages are nonexistent in the bush. Vodka (even a very nice Kettel One) somehow disappoints when combined with lukewarm Sturgeon Lake water and Crystal Light.  One year I premixed Capt. Morgan and Coke and froze them...so for the first 12 hours or so we had a relatively cold cocktail.

Vodka seems to lend itself best to the various drink mixes we bring to the bush. Other threads have discussed the relative merits of wine in a box.  I seem to remember Solotripper describing a Japanese freeze dried beer pill.  Like I said you'll get a ton of responses...I just can't really help you unless you can figure out how to get ice air lifted into your site.

The Beaver

Yeah, there'll likely be a fair amount of posts on this one. 
The real issue, at least in July & August, is getting the drink cold. Best I've been able to do is fill a nalgene with water, put it in a net bag weighted with rocks, and get it as deep as I can for about 30 minutes. I can't say the water is truly cold, but it is better than what you can get at the surface.  It's also a lot of work, and you still have to drink it before it gets warm again.
My personal preference is Bombay Blue Sapphire gin with Crystal Light iced tea. I call 'em t-bombs.

I once heard from a guy in Ely (in Cranberry's over a beer) about a guy who used the same technique to sink a 6-pack of beer somewhere between Moose lake and PP, then concealed and tied off the line along the bank somewhere. Days later, on the way out, he would retrieve the libation on the way back to Moose Lake and enjoy a cold one as he paddled in. I'm a little skeptical on this one, but stranger things have happened I guess.

By the way, booze is really cheap at the duty-free shop when I cross the border.

regards,

Wind-in-Face

Quote:

10-4...my spell check fails when it comes to single malts.
Laphroaig is mighty fine.

The Beaver

:exclamationMost lakes have thermoclines at different depths.  If you can get below the thermocline the water will be 4 deg C at all times and can really cool off your drink.  The thermocline will shift with depending on the wind state but can be as shallow as 10 feet if the lake has been cold.  As far as drinks go however most good bar drinks require ice unless you go for the hot drinks like toddy's and buttered rum. I own a nightclub and its amazing the new stuff people keep coming up with.  Some of your cream drinks don't need to be cooled as much.  I enjoy many of the coffee drinks in the evening like Keoke, or Kahlua coffees or coffee with Bailey's also many of your stouter beers can be adequately cooled in the water or by wrapping with a cotton sock and allowing the wind to drop the temp.  Many of the really malty heavier bodied beers are frequently drunk too cold in the US (at least in my opinion) so that the true flavors don't get a chance to come through, a good malty beer really should only be around 40 deg F. One other thought is the chemical freeze packs available at hospital supply houses, they'll get your beverage down a few degrees especially if you place the bag and the beverage in a tight and well insulated container together. There are battery operated devices that will freeze on one side and heat on the other available from some of the electronic supply houses but I've never fooled around with one.  I enjoy a drink socially every once in a while but I am pretty much a teetotaler  when I am out in the wild. I use the experience to cleanse my mind, my body and my soul. Check out the "Old Mr. Boston" bar tender's guide, its still one of the best compilations of drinks in the busiess and always available behind my bar for reference: there is always someone coming in for a drink I've never heard of.

ALso I may want to add, put alcohol in at the end so as not to cook off the booze.

Furball wrote on Jul 31^st, 2006 at 6:18pm:


Is it possible to catch a buzz on fumes?

Ya know, sometimes I wonder if a site that sold freeze-dried ice would fly. It would be great if it worked.

I'll take in a beer or two and drink 'em ~warm. When I get to the take-out I'll pound a room temp (or better) can from the trunk. It's traditional after all.

Cold is never cold enough inside the park unless I'm shivering - and then it defeats the purpose. Every night I've ever spent was cool enough to enjoy a warm drink. 151 and Swiss Miss always hits the spot.

There is nothing better than sipping two of those with my back to a small fire while looking at the Milky Way or even better while the lights are out or loons are calling. Most paddlers are probably sleeping then but that's when the edges of the season provide a welcome opportunity. In summer when it's hot, I'd rather nap mid day. I'd make one right now but it's 99.4 outside and I'd hate to stress the AC knowing the utility can/will cycle it off at any moment.

Damn! As I reread this the lights went out for a second. It's hot out. Ooops, there it goes again.

Haven't had a drink in 10 years....after 2 years I suddenly realized how booze had distorted my perception.....You really can take a canoe trip without sedatives....Hope I don't get censored here like I did for my opinion on another site!
fishguts

PhantomJug,

I appreciate the tolerence of opinion.
I know some can drink with moderation, and that's OK by me, but I couldn't, and 10 percent of the population has the problem. For me the Canoe Country is wonderful without the booze.
Thanks again.......fishguts

Spiced Apple Cider with a shot of Captain Morgans Spiced Rum. The combination is good warmed, aka; a hot tottie in my circle of wilderness travelers. Got to be real careful it goes down quick and then sneaks up on you.

flp

My drinking is only at night as a nightcap and is only one drink which by no means is enough to get me intoxicated. Everything in moderation as they say.

I would not ever suggest to anyone that they drink and paddle. Paddling while intoxictaed (PWI) is a dangerous hobby. Plus I would hate to carry all the alcohol plus other stuff that would be required to get me intoxicated.

If I am going to be out for a few days-I determine down to the ounce how much I will need to have a night cap on a couple of nights and only bring that much. If I happen to run out early so be it. If I have some left on the last night it all gets used up. Even then usually there is never that much left that last night.

fishguts wrote on Aug 1^st, 2006 at 12:09am:


FWIW, that is how I take most trips, so no problem here  .

-aj

We usually take a Platty or two.  One always has Crown Royal.  The other Platty contains another whiskey which various from each trip.   The Platty makes 2-4 trips around the campfire in the evening.  We usually drink it straight up, but sometimes it gets cut with water.

As others have stated, having some adult beverage enhances the canoe experience when done in moderation.

A couple of us like to smoke cigars around the campfire in the evening also.

We don't need the booze or cigars on the trips, but it is our reward at the end of a hard day's work.

I have never been drunk in canoe country and I never will get drunk in canoe country.  Time is too precious up there to waste on being drunk.

Marmot

Usually once per trip we all drink a little more then we should and pay the price in the morning.  The moral debate over alcohol or no alcohol has not yet seriously entered into dicussion for our group.  But most days we drink in moderation.

That being said,  We do try out various ways of creating drink mixes.  This year we tried Bloody Marys.   They turned out very well.   It is a very hardy drink, its sorta like getting to eat and drink at the same time.  

Here is the recipe:
1- 2oz package Demetris Bloody Mary seasoning packet
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1- quart tomato juice -mix from tomato powder
 - Vodka to taste  

Cheers,  BWCA-blues

I guess the best coctail I've ever had in the Bwca has got to a Dry Ice Martini.
It used to be I would eat poorly when in country. But as ideas progressed we figured out how to eat WELL. Dry ice is definately extra weight I don't mind having to carry. Nothing like being able to eat ribeye for supper 4 days in. One small cube or some shavings in a nalgene bottle with some stoli and a little vermouth, well shaken in a coffee cup is all it takes.

I never would drink such a thing at home, being an avid home brewer, but a quality tequila and some lemon crystal light now again is a good thing to me. (all drinking debates aside)

Wow, that brings back some unpleasant memories.  I used to own a beer bar in Lewiston, Maine and every once in a while we'd get a load of beer that had some frozen cases and it turned bitter when it thawed. How do you freeze beer without it getting bitter?

WHAT, no stripper pole and nubile maidens

Pax wrote on Feb 14^th, 2007 at 9:30pm:
nice. the finest vod, IMO.
I cast no stones upon your drinking prowess.
Bottoms up.

The Beaver

Sorry Pax - I still respect you but I have to comment

3 ponies of beer -    Not worth the effort and it taste much better once out of the park.
8 bottles of baileys -    Just how many women do you bring with you?
5 bottles of blue 100 -    What?  Are we still in High School?
2 bottles kettle one vodka -    If you have to have clear liquor at least you picked good stuff.
1 bottle VSOP -   - Brandy?  Not exactly the stuff "Born of Hoary Nights."
1 bottle of Jim Beam -    With there so many more better American Bourbon's out there - why Beam?  (Do they still use rice?)

On quantity I give you a neutral rating - It seems excessive but then, what is excessive anyway?

On quality -   - sorry pal.

No offence I hope buddy.

Quote:

At least you gave a disclaimer.  

Uhhhh, starwatcher, I think that's just Pax's personal beverage supplies.  I think the rest of his group has to pack their own in....

I'm hurt Phantomjug!   Out of everyone here I thought you'd be and advocate of mine.  We use the Baileys like creamer for our coffee in the morning or at night.  I agree that the blue is not very good but it will make you feel good.  The Kettle is MINE (but I do share).  My excuse for the beer is that we are from Wisconsin and we need some to boil our brats in.  (Yes we really do bring in brats).  That is all the defending I can do this morning.

I am your advocate Pax and will defend your right to pack in what ever you can carry.  "Wisconsin" explains a lot though.  

Just don't tell me what's in the keg's.  I'm afraid to know.

Furball & Bogwalker have it down pat. Maker's Mark with a little lake chaser. Smooth!

We usually take about one pint per person per 5 day trip.

We always bring some Saki for a change midweek. Goes well with our Asian meal that night. Of course it's served warm, which makes it the most convenient indulgence possible.

fishinbuddy wrote on Mar 7^th, 2007 at 12:26pm:

I guess Sake is just like many other drinks.  There is good stuff and then there is undrinkable.  Gekkeikan Sake is among the more popular brands you'll find in this country.  However, to my personal palette, I find it drinkable only under duress.  In my opinion it should only be used for cooking purposes.  However, Momokawa Diamond (or better) Sake is more full bodied and has more character.  Even its color suggests a smoother drink.

... and although I prefer my sake atsu-kan (piping hot), this is very much a matter of personal taste and some brands even recommend serving it cold.

Kanpai!

However, for backcountry trips my tastes tend to run more in the direction of sipping than drinking, i.e., liqueurs.  Irish Mist is my current first choice.  A maximum of 2 oz. enjoyed to a setting sun makes a grand end to a perfect day.  If the weather is cold enough, then I'll add 1 oz. to a cup of hot spiced apple cider.  On other trips, I might take Grand Marnier ... again in roughly the same proportions.  However, my side drink of choice here would be black coffee.  (This combination also works wonders is you have a head cold.  If it doesn't open your sinuses, at least you won't care too much!)

dd

Quote:

Nice!

We've found that a small Bloody Mary bar is quite nice on our annual spring, base camp/fishing trip on the S. Kawishiwi River.  Just the essentials though-1.75 of vodka, 2 jugs of Famous Dave's blazing inferno mix, asst. pickled stuff (asparagus, green beans, peppers and pickles), sharp cheddar, venison snausage, dijon mustard, worchestershire and a bit of onion and garlic salt.  Ice would really top things off nicely, but we prefer to keep to our minimalist approach, and leave the non-essential pleasantries at home.

Crystal Light and vodka
Crystal Light and everclear
Hot chocolate and everclear  

The last time we brought "Everclear"  it got used more as a mouth wash each morning-don't bother brushing your teeth this stuff will strip your mouth clean
not to mention the small buzz you get at seven in th morning! LOL

//windsailor

Could always use it as a backup stove fuel alternative.

BWCA-blues wrote on Sep 1^st, 2006 at 7:51pm:


I ordered some of those Bloody Mary seasoning packets and then realized I needed the tomato powder too.  Where do you get the tomato powder?  Is there a cheap source?

flpaddler wrote on Mar 19^th, 2007 at 8:58pm:


Thanks.

Ok.  The Adventure Foods product is $4.95 per 0.25# while the AlpineAire is $3.95 for 38g or 0.084#.  So it would appear that the Adventure Foods, as packaged, is the better deal.

How much tomato powder do you need to make a quart of tomato juice suitable for an on-trail Bloody Mary (when using the previously linked mix)?  Any idea?

bilbo,

Not a bad idea!  However, if anyone else does have an approximate weight to volume ratio I would love to hear it.

lotalota wrote on Mar 19^th, 2007 at 9:23pm:

If you looked at the bulk foods list the stuff is actually $9.30/lb.

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If having 7 bloodys to drink is the downside, you could always mix up 2 bottles.

The classic recipe for is 1.5 oz of vodka (29 ml) to 1/2 cup of tomato juice (118 ml).  6.8 of these will fit in a 1 liter bottle.  So I figure I should add about 200 ml of Vodka, the spice packet, the tomato powder, and then fill it up and shake it good.  That ought to get me pretty close to a standard strength bloody mary.  I'm just not sure how much tomato powder to add.


29.6 ml equals one ounce. yo dont want your drink any weaker than it needs to be

thebutcher

thebutcher wrote on Mar 31^st, 2007 at 12:09am:

You're right!  I only converted for one ounce.  Whoops!  It would be 44 ml of Vodka. The revised recipe for one liter would then be:

1. Add ~270 ml Vodka
2.  Add Spice packet
3.  Add [TBD} amount of tomato powder
4.  Fill to top with water

asmjock wrote on Mar 31^st, 2007 at 8:39pm:

I suppose it might, but I don't think it would taste nearly as good as the straight tomato juice.  Thanks for the idea though!

lotalota wrote on Apr 6^th, 2007 at 4:15pm:

Hey lotalota, Bloody Mary's are a perfect brunch drink, but if you are waiting for 5:00, remenber the immortal words of Jimmy Buffet, "it's always 5:00 somewhere".

Prost!

flp

Good info!

The tomato juice I have lists on its government mandated nutrition statement 680 mg of sodium per 240 ml serving.  One teaspoon of salt contains 6,200 mg sodium chloride, of which 2400 mg are sodium.

I want to make approximately 700 ml of tomato juice.  This would mean I would need to add (240/700) = 2.92, 2.92 x 660 mg sodium = 1986 mg of sodium to add to 700 ml of liquid.  Further to figure total salt  use 1986mg/2400 mg per tsp = 0.83 tsp or 83% of a tsp of salt.

So add just a eyeballed bit more than 3/4 tsp.  Or round it up to a tsp just to make it easy.  An extra 1/4 tsp of salt isn't going to make it overly salty.

Does that sound right?

Thank you for your thank you.  The bloody mary spice packet already includes the pepper and is quite spicy.  How do I know?

I've mixed up experiment one and have been enjoying my first glass.  It is definitely a Bloody Mary and will work well on trail.  The only modification I would make is to add one more tsp of tomato powder to thicken it up.

Here is the perfect recipe:

1.  Put 270 ml of Vodka in your 1 liter water bottle.
2.  Add one 2 oz Dimitri's Bloody Mary seasoning pack
3.  Add 8 tsp of tomato powder.
4.  Add 1 tsp of salt
5.  Fill nearly to the top with water, close bottle, and shake to mix.

Now only if one could find celery, olives, ice, and a swizzle stick in the wilderness!

Good idea!

we need a face for guffaw....................
thebutcher

PhantomJug wrote on Apr 7^th, 2007 at 2:59am:


I DON'T know why that word seems to be a go to word for me
I remember hearing it on some PBS special about the ancient Romans and the host a British guy kept saying it with that accent that made it sound so sexy and mysterious   It just had a certain ring to it and is one of those words that just kind of rolls off your tongue

Late for this thread. After much trial and error my brothers and I developed the quetico martini.

1 500 ml nalgene bottle
1 fresh lime (small and pack well) sliced and squeezed into nalgene and then pushed into nalgene
1 cup premium tequilla
1 cup clear quetico water (preferably from Louisa or its ilk)
Shake violently and share

Rum and tang, Captain to be specific. Mix at 3:1

Any Islay Malt is SO CHOICE Springer.  Nice!  

If you like Laphroaig you might like to try Caol Ila (12 yr) and/or Ardbeg (10 yr).  Of course Lagavulin is the standard (if I have the $$)They don't have these at Duty Free but they should be readily available elsewhere.

I think I'll pour myself a finger or two right now in fact.

The predominant characteristic of the Islay Malts is the phenolic, briney, charred wood flavor, so yes, smokey would qualify; peaty might be a better description.  More note-able is the absence of what the other regions produce, i.e. more nutty, carmel, coffee, apricot or fruity notes on the palettes.

PhantomJug wrote on Mar 28^th, 2008 at 8:03pm:


That would be SMARMY.

After a recent back packing trip I now concur with my canoe partner that rum and tang is fantastic. We decided thats what is coming up to the Q with us this year.