High Camp Flasks

This recipe for a boozy batch tequila cocktail has a unique New Mexican twist. Crafted to share, it’s dangerously delicious. 

This is Campfire Cocktails With Andy Austin

Every year, thousands of people make a pilgrimage to Chimayó, N.M., to pray for miracles from ancient healing spirits. Well, our favorite backcountry bartender, Bozeman, Mont.-based photographer Andy Austin (@andyaustinphoto, has some healing spirits of his own, and it just so happens they combine beautifully in our Fireside Flask® 750 to make a Big Chimayó.

Whether you’re exploring the Land of Enchantment or just hanging out in your own backyard, this Big Chimayó batch cocktail is perfect for clinking a glass to old times, new times, or just the right-here-and-now times. A booze-forward combination of lemon juice (the bright note), apple cider (the unexpected twist), crème de cassis (the secret weapon), and, of course, tequila (the magical elixir), this unique twist on a tequila cocktail makes a nice, seasonal complement to a classic marg. An apple cider-based tequila cocktail...who knew!? As Andy puts it, it's dangerously delicious. 

Crafting the Big Chimayó Cocktail - A Recipe Inspired By New Mexico

Aside from its perfect balance of flavors, the beauty of the Big Chimayó is that it’s designed to share. With its generous tequila pour, this isn't a cocktail to tackle solo (though we won't judge if you try). The Firelight Flask's 750 mL capacity makes it perfect for passing this New Mexican nectar among friends.

There's something deeply satisfying about pulling the magnetic tumbler from your flask, pouring out this ruby-hued elixir, and sharing stories as the sun sets. Just measure, swirl, and pour, and then let the Big Chimayo work its magic.

Ingredients For The Big Chimayó:

• 12.5 oz (approx. 370 mL) tequila (reposado recommended for smoothness)
• 8.5 oz (approx. 250 mL) apple cider (unfiltered works beautifully)
• 2 oz (60 mL) fresh lemon juice
• 2 oz (60 mL) crème de cassis*
• Garnish (optional, pack separately): Lemon wheels or apple slices

*No crème de cassis in your camp provisions or home bar? Don't let that stall the expedition to deliciousness! A good quality raspberry liqueur, like Chambord, makes a fantastic stand-in, bringing its own lush berry notes and a similar ruby hue to ensure your Big Chimayó remains just as magical.

Instructions Making The Big Chimayó:

1. Combine and chill: For the best experience, if you have time, combine all liquid ingredients (tequila, apple cider, lemon juice, and crème de cassis) in a pitcher. Stir well and chill in the refrigerator for at least an hour. This helps the flavors meld and ensures your cocktail is cold from the first pour.
2. Fill your flask: Carefully pour the (chilled or room temperature) Big Chimayó mixture into your Firelight Flask 750. The wide-mouth opening makes this a spill-free process—no funnel needed!
3. Seal and go: Secure the lid, and you’re ready for your adventure!
4. Serve with style: When you reach your destination—be it a mountain summit, a beach bonfire, or your own backyard—simply detach the magnetic tumblers, pour, and enjoy. If you brought garnishes, add a lemon wheel or an apple slice to each tumbler for an extra touch.

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The result is a booze-forward masterpiece that starts with a punch, mellows into fruity complexity, and finishes with a subtle sweetness that keeps you coming back for just one more sip.

The best adventures are the ones shared with drinks that are as great as the company. And with your High Camp Flask filled with the Big Chimayó, you're already halfway there. Salud!