, , , , , , , , , ,

RECIPE: 3 Camping Cocktails Worth Packing - for BC Living

, , , , , , , , , ,

Camping Cocktails
for BC Living
July 2026
 
When it comes to camping, most people will likely reach for a ready-made cocktail in a can, but sometimes it’s fun to get a little fancy. 
 
Here are three cocktails worth making from scratch at the campsite. 
(Each recipe makes one serving.) 
 
Maple Syrup Whisky Sour 
 
You’re already among the trees, so why not put some maple flavor in your glass while you’re at it. I used Sortilège, a whisky from Quebec that incorporates maple syrup into the distilling process, and instead of just plain simple syrup, I used a “Plum & Smoke” flavored one from Odd Society here in Vancouver. 
 
- 2 ounces Sortilège (Canadian Whisky and Maple Syrup liqueur)  
- 3/4 ounce freshly squeezed lemon juice 
- 1/2 ounce simple syrup  
- 1/2 ounce egg white * 
- Ice 
- Angostura bitters, for garnish 

Add the whisky, lemon juice, simple syrup, and egg white to a cocktail shaker, and dry-shake for 30 seconds. Then add ice and shake for another 20 seconds until the shaker is chilled. 
 
Strain into a glass, add a few drops of bitters and drag a toothpick (or skewer of some kind) through the drops for garnish. 
 
*Note: Consuming raw or lightly cooked eggs poses a risk, and you can totally skip it if you prefer. 
 
Marshmallow Mule 

The kids won't be the only ones enjoying toasted marshmallows on your next trip as this take on a whisky mule is sure to warm you up.  
Best enjoyed on a spring or fall camping trip or at the end of the day on the lake, you can even toast the marshmallows without a campfire if you bring a kitchen torch with you. 
 
I managed to get a bottle of the limited-edition Burns Bog Peat Smoked Malt Whisky from Odd Society and its smoky character pairs beautifully with the toasted (homemade) marshmallows! 

- ice 
- 1.5 ounces smoked whisky 
- ½ ounce fresh lemon juice 
- ¼ ounce maple syrup 
- ginger beer 
- toasted marshmallows for garnish 
 
Place ice in a rocks glass (or whatever you have at the campsite) and add in the whisky, lemon juice, maple syrup. Give the glass a stir to combine and then top the rest of the glass with ginger beer, giving it one more gentle stir. 
 
Garnish with toasted marshmallows.

 
Cedar Cardinale 

One of my favorite kinds of gin is Tofino Distillery’s Old Growth Cedar Gin and they just so happen to have a negroni recipe on their website. I brought Esquimalt Dry Vermouth with me so instead of a negroni, I ended up making a “Cardinale”, which lets the gin's botanicals shine even more. And if you take out the Campari and add a splash of olive brine, you’ve got a camping martini in your hands. 
 
- ice 
- 1 ounce gin  
- 1 ounce Campari  
- 1 ounce dry vermouth 

 
Mix the gin, Campari, and vermouth in a cocktail shaker or mixing glass with some ice, stirring for 10-15 seconds until chilled. 
Strain into a glass with a single large ice cube, or whatever you have at the campsite! 

, , , , , , ,

RECIPE: Fajitas for BC Living "From Scratch"

, , , , , , ,

Fajitas 
for BC Living “From Scratch” Column
July 2026

Fajitas are definitely one of my go-to camping recipes!  
They’re easily customizable for everyone - from making them vegetarian, to super spicy, and are excellent for leftovers. Depending on how many days into the trip you want to make them, all the prep could be done at home, and you can freeze your chosen protein to help it keep longer (bonus – it keeps the cooler cold too). 
 
You will also want to pre-mix the seasoning before you head out, that way you don’t have to bring a whole bunch of spice jars with you. 
 
I usually make extras, especially of the veggies, because you can heat them up with some scrambled eggs the next day (using the same pan!) and make breakfast burritos. 
 

INGREDIENTS:  

-  2 boneless skinless chicken breasts (or your protein of choice) 
- 1 medium sweet red pepper 
- 1 medium green pepper 
- ½ a medium-sized yellow onion 
- 3-4 green onions 
- 4 tablespoons olive oil 
- juice of half a lemon  
 
- 8-inch tortillas (I prefer flour) 
 
For the seasoning: 
- 1.5 teaspoons salt  
- 1.5 teaspoons dried oregano  
- 1.5 teaspoons ground cumin  
- 1 teaspoon garlic powder 
- 1/2 teaspoon chili powder  
- 1/2 teaspoon paprika  
- 1/2 teaspoon crushed red pepper flakes 
 
Optional Toppings: 
- sour cream 
- cheddar cheese 
- salsa 
- guacamole 

INSTRUCTIONS:  
 
Cut the chicken into thin strips, and store in an airtight container – freeze if desired. 
 
NOTE: If your chicken (or chosen protein) is frozen, make sure it’s defrosted in the cooler by the day you want to make it. 
 
Marinate the chicken by combining two tablespoons of oil, the juice of half the lemon and the prepared seasoning and mix well. Cover and store in the coldest part of your cooler until you're ready to cook. 
 
Seed and cut the peppers into thin strips and slice the onion into thin half-moons.  
Thinly slice the green onions and keep them in a bowl of their own. 
 
If you’d like your tortillas to be warmed, heat them in a second (clean and dry) pan and then cover with a clean tea towel to keep warm. It’s best to do this while the veggies are cooking so your fajitas will be nice and hot! 
 
In a cast iron pan over medium heat, add the remaining two tablespoons of oil and sauté the peppers and onions until tender-crisp. Transfer to a plate and keep warm. 
 
Add the chicken mixture into the pan and cook over medium-high for 5-8 minutes or until no longer pink, then return the peppers and onions to the pan mixing everything together and heat through.  

To serve, spoon the filling down the center of each tortilla, sprinkle with the green onions, and add your favorite toppings! 
 
Kick your feet up and enjoy! 

, , , , ,

RECIPE: Hummus for BC Living "From Scratch"

, , , , ,

Hummus - 3 Ways
for BC Living “From Scratch”
June 2026

With grocery prices rising all the time, there are some staples that I’ve been really into making from scratch – and hummus is one of them! 
 
Rather than reaching for the sub-par, pre-made hummus in the deli section, making your own at home means you can pack it with all kinds of extras. For this recipe I even soaked the chickpeas which will increase the flavor and means it is even less expensive to make. 
 
Once you get the ratios for your basic garlic hummus down, you can start expanding by adding things like roasted red pepper or beets like I did. Each has its own unique pop of flavor, and the colors are to die for on a veggie plate! 

INGREDIENTS:  

Garlic Hummus 
 - 1½ cups cooked chickpeas* (see instructions for canned vs. soaked chickpeas) 
- 1 tsp baking soda 
- 1/3 cup tahini  
- 2 tbsp extra-virgin olive oil  
- 1 lemon – approx. 2-3 tbsp juice, or more to taste 
- 1-3 garlic cloves (start with one and add more to taste) 
- ½ tsp salt  
- water – 1/3 cup, or more to thin 
 
Roasted Red Pepper Hummus 
- Garlic Hummus ingredients plus: 
- 1 small beet 
- optional spices like cumin 

Beet Hummus 
- Garlic Hummus ingredients plus: 
- 3 red peppers 
- optional spices like cayenne and paprika 
 
Garnish Options:  
paprika or sumac, red pepper flakes, chopped parsley, lemon zest, drizzle of olive oil, sesame seeds, or anything else you might desire! 
 
Serve With:  
vegetables like carrots, celery, cucumbers, peppers, or warm pita 
 

EQUIPMENT: 
- high speed blender 
 

INSTRUCTIONS:  
 
I used the soaked chickpea method but if using canned you can skip to below*. 
 
One cup of dried chickpeas will yield about 3 cups of cooked. 
Rinse the chickpeas to remove any debris and place in a pot or large bowl and cover with at least 4 cups of cold water. 
 
Soak overnight or for approximately 8 hours, then drain and rinse the chickpeas and place in a large pot. Cover with fresh water (with 2 or 3 inches extra) and add a pinch of salt, and the baking soda, and if desired you can add bay leaves and garlic, onion and carrot. This will amp up the flavor, especially if you’re making plain hummus. 
 
Bring to a boil and then reduce to a simmer, cooking the chickpeas for about an hour to an hour and a half. You know they are done when they are able to be squished – you want them very soft for a creamy hummus. 

And, for an extra smooth hummus, you can remove their skins – an easy way is to roll them in a clean and dry tea towel. It can be tedious, but it can also be worth the effort! 

*If you’re using canned, be sure to drain and rinse the chickpeas well (or save the liquid for some egg-free aquafaba recipes!) 

Now you’re ready to make hummus. 
If you’re making one of the variants from above be sure to roast your beets and/or red peppers (a quick google search will let you know how to do so) and give them time to cool down. 

 
Place the chickpeas in your blender of choice and add in the tahini, lemon juice, garlic, and a pinch of salt. (This is also when you would add the ingredients for one of the other types of hummus.) 
 
Blend on high and add a tablespoon of water at a time until you reach the desired consistency. Now is also when you want to check for taste. If you want more garlic, or lemon (can use instead of water to thin), or spices. 
Plating is such a fun part as well! A shallow and wide bowl is your best bet and then add any of the garnish you’d like – play around with it. 
 
Serve with veggies, pita, or use it as a spread. 

ENJOY! 

Follow me on Social Media