For part two of The Endless Horizon series, members of the Snow Peak team traded the greenery of Portland for the rugged and majestic desert landscape of Moab, Utah. Don’t miss a detailed travel journal of their excursions, plus a few tasty recipes like Chicken Burritos and Roadside Palomas.
Sometimes the best camp cocktails are the simplest. These Camp Micheladas that required only a handful of ingredients and were a creative way to spice up our Modelos! Enjoy this full-flavored beverage at brunch or dinner.
- 12 ounces light Mexican beer, we used Modelo
- 12 ounces Clamato juice or tomato juice
- 1/4 cup freshly squeezed lime juice rinds reserved
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or Maggi sauce
- 2 teaspoons hot sauce
Cut your limes into wedges. Add the Tajin and salt to the Tableware plate. Rub the rim of the Shimo Tumblers with the lime wedges. Dip the rim of the tumbler into the mixture until covered. Fill the glasses with ice - unless you’re in the desert – then save your ice! Next, add Worcestershire sauce, soy sauce, hot sauce, lime juice, beer and Clamato juice to each tumbler and mix well using the Spork. Garnish with a lime wedge, sip and enjoy!