The summer of 2014 was the summer of motorcycle travel for Michael and I. In May, we traveled 10 days by motorcycle around Costa Rica. In June, we camped with another couple near Huntington Lake and rode to the Mono Hot Springs along the San Joaquin River. In July, we took the bike to Tuolumne Meadows and explored a lesser known and underappreciated part of Yosemite. We rounded out the moto-camping season with a trip up to Austin Creek SRA for the Hipcamp Campout.
The trick to traveling by motorcycle is packing light. Everything’s got to fit in two side panniers and one top box. It’s not unlike backpacking, except maybe you can carry some extra weight, such as a full bottle of whiskey and some real food. But, like backpacking, there is certainly no room for a bag of ice. So where does that leave you for post exploration libations back at camp, aside from a warm whiskey neat?
I present to you the ultimate ice-free campfire cocktail: the Hot Toddy.
This is usually my go-to, middle-of-winter, curl-up-on-the-couch-and-watch-Netflix nightcap, but it lends itself nicely to crisp mountain top evenings in front of a campfire.
one bag black tea – I prefer Irish Breakfast
1 oz(ish) whiskey per serving
Boil a cup of water per serving in a pot over your campfire or stove (or use your JetBoil if you are impatient like I am). Once it’s reached a boil, remove from heat and add your tea bag of choice to steep for 2-4 minutes, depending on how strong you prefer your tea to be. Remove bag and discard.
While your tea is steeping, cut the lemon into quarters and squeeze into each cup (one lemon will make four drinks), being extra careful to avoid dropping seeds into your mug. Drizzle in honey to taste – about 1 Tbsp. per drink. Add a shot of whiskey to each cup, and then top off with tea. Mix if needed and enjoy while recapping the day’s adventures around the fire.