Backpacking is work—fun work, but you still might want a drink when you’re done. A dehydrator isn’t just for meals; it allows for with unexpected ingredients that don’t compromise pack weight. Dehydrate berries and citrus for sunset sangria or limes for margaritas. Experiment with your favorite flavors or try this recipe on your next trip.

Backcountry Old Fashioned

Makes 2 servings

• A few drops of bitters
• 2 sugar cubes
• 4 orange slices
• 4 Bing cherries
• 100 mL bourbon

At home:

1. Add a few drops of bitters to two sugar cubes (enough to saturate but not disintegrate them).
2. Dehydrate the sugar cubes, orange slices, and cherries at 135°F.
3. Pack your cocktail ingredients with two 50-mL nips of bourbon.

At camp: Ìý

1. Divide the ingredients into two cups and add one serving of bourbon to each.
2. Stir vigorously until the sugar mix dissolves, and enjoy.

The post The Secret to a Great Backcountry Cocktail? Your Dehydrator. appeared first on ºÚÁϳԹÏÍø Online.

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Fall is in full swing, and you foodies know what that means. No, not pumpkin spice lattes: It’s time to start cooking the harvest season’s bounty up with this apple crisp. The recipe uses simple ingredients including apples, granola (make your own if you want to go all-in) and nuts to create a sweet-and-spiced concoction that is tasty enough for dessert but hearty and wholesome enough to start your day. Tip: Don’t have a dehydrator? Prop your oven’s door open and turn it on low.

The post Spiced Apple Crisp Is the Fall Backpacking Dessert You Can Eat for Breakfast appeared first on ºÚÁϳԹÏÍø Online.