Our friend and legendary mixologist Jim Meehan brought two of Takibi’s delicious cocktails to the campsite. An ode to leisurely summer afternoons in the sunshine, the Patio Season features an Oregon sparkling wine and nocino (green walnut-infused amaro). At Takibi, it’s garnished with a candied peach instead of an olive, as the original spritz is garnished in Venice. When enjoying the Patio Season at the campsite, we recommend serving in the Ti-Single 450 Cup and savoring each sip in the comfort of a Low Beach Chair.
- 2 oz. Cameron Spritz Rosé
- .75 oz. Strawberry Infused Aperol
- .75 oz. soda water
- .25 oz. Stone Barns Brandy Works Nocino
- Strawberry Infused Aperol
- 1 cup Aperol
- ¼ cup dehydrated strawberries
Infuse strawberries in the Aperol for 30 minutes at room temperature. We recommend using the Titanium French Press if available! Fine strain and press the Aperol out of the strawberries. Build the drink in a chilled Ti-Single 450 Cup, then add ice. Garnish with a Wakamomo baby peach.
Reclaim the joy of camp cooking! Elevate your outdoor kitchen with the new IGT Camp Kitchen Starter Set, or build out a fully customized setup with the Iron Grill Table system. Don’t miss additional delicious camp recipes by Takibi Executive Chef Cody Auger and another refreshing beverage from mixologist Jim Meehan.