Camp Cocktails and Crème Brûlée: 15 Chef-Approved Recipes for Bonfire Season, But Make It Gourmet

A camp classic reimagined, these bacon-wrapped Medjool dates from Lil Ba-Ba-Reeba Executive Chef, Eric Jorgensen are the smoky-sweet combo that feels right at home next to the fire, only now it’s wearing its party clothes. As easy to make as a s’more (and served on sticks, too), they’re the perfect savory bite to pass around before the chocolate and toasted marshmallows. Pro Tip: Pass them around like s'mores near the fire, they pair perfectly with bourbon or a chai cocktail recipes from this list.

Ingredients for 12 pieces:

• 4 Tbsp Spanish Extra Virgin Olive Oil
• 12 Medjool dates, pitted
• 6 Applewood Smoked Bacon Slices, medium cut
• 12 Unwrapped Wooden Toothpicks 

For Apple Cider Vinaigrette:

• ½ Gallon Apple Cider
• 6 oz. White Wine Vinegar or Champagne Vinegar
• 1 Cup Blended Oil (80% Canola Oil, 20% Olive Oil)
• 1 Tsp Kosher Salt
• ½ Tsp Ground White Pepper
• 1 Gala or Honeycrisp Apple
• Chopped Parsley, for garnish

“Preheat the oven to 450°F. Pit the dates by slicing lengthwise and pushing the pit out. Cut each bacon slice in half and wrap it around a date. Secure with a toothpick at the top. Deep-fry at 350°F for 1 to 2 minutes, or roast in a 450°F oven for 6 to 8 minutes, until the bacon begins to crisp. To make the Apple Cider Vinaigrette, bring the apple cider to a boil and reduce to 1 cup, then cool. Combine the reduction, vinegar, salt, and pepper in a bowl and whisk. Slowly mix in oil while whisking to create an emulsion. Garnish the dates with the vinaigrette, large diced apple pieces, and chopped parsley.” – Eric Jorgensen, Executive Chef at Lil Ba-Ba-Reeba.

Equal parts cozy and caffeinated, this spiked pumpkin cold brew from Martha My Dear's, Alex Howard is a love letter to fall flavors. Best enjoyed fireside when your night needs a little pick-me-up and a pour-over. Pro Tip: Set up a fireside “spike your latte” bar with pumpkin syrup, cold brew, and liqueurs so guests can play mixologist. Serve this as a post-dinner pick-me-up while the logs crackle and playlists slow down, this is the transition drink that keeps the night glowing and going.

Ingredients:

• 1 oz Vodka
• 1 oz Cold Brew Concentrate
• 0.5 oz Spiced Pumpkin Syrup
• 0.25 oz Coffee Liqueur
• 0.25 oz Faretti (Biscotti Cookie Liqueur)

“To make the spiced pumpkin syrup, boil 2 cups of water with 5 cinnamon sticks, 3 allspice berries, 3 cloves, and a pinch of ground ginger. Simmer for 10 minutes, strain, and weigh. Add an equal weight of white granulated sugar, then stir until fully incorporated. Pour into a blender with a heaping scoop of pumpkin puree and blend until smooth. For the cocktail, stir ingredients together in a mixing glass filled with ice, then strain into a rocks glass filled with fresh ice. For the cream, combine about 1.5 oz of heavy cream, a bar spoon of demerara syrup, and 3 dashes of Angostura bitters into a shaking tin and dry shake until the cream thickens. Slowly pour the Angostura-infused cream over the drink and garnish with grated cinnamon.” – Alex Howard, Co-founder of Martha My Dear.

Silky, aromatic, and layered with nutmeg crème fraîche and basil oil, this soup from Made by Meg's  Executive Chef Meg Walker is autumn in a bowl. Warm enough for the fire pit, elegant enough for fine china. Pro Tip: Serve in handled mugs or small bowls so guests can sip fireside without juggling spoons. A drizzle of basil oil and a crispy sage leaf on top turns it from comfort food to conversation piece.

For the Soup Base:

• 1 Spanish Yellow Onion, diced
• 2 Cloves Garlic, minced
• 2 tsp Fresh Ginger, grated
• 4 lbs (about 60 oz) Acorn Squash, peeled and cut into chunks
• 2–3 sprigs Fresh Sage
• 1 tsp Dried Thyme
• Salt and Black Pepper, to taste
• 6–8 cups Vegetable or Chicken Stock 
• 1 cup Heavy Cream

For the Nutmeg Crème Fraîche:

• ½ Cup Crème Fraîche
• ¼ Tsp Ground Nutmeg
• ⅛ Tsp Ground Cinnamon
• 1 Tsp Sugar to taste

For the Basil Oil:

• 1 Cup Basil Leaves
• ½ Cup Oil (grapeseed or vegetable)
• Salt, to taste

Garnishes:

• 12 Sage Leaves
• 2 Tbsp Unsalted Butter
• ¼ Cup Pepitas (pumpkin seeds)

“In a large pot, sauté onion, garlic, ginger, sage, thyme, salt, and pepper in a drizzle of oil over medium heat until softened and fragrant, about 5 minutes. Add the acorn squash and stir to coat. Pour in enough stock to just cover the squash. Bring to a boil, then reduce to low and simmer for 45–60 minutes, until squash is very tender. Stir in the heavy cream. Remove sage sprigs. Blend the soup with an immersion blender until smooth. For extra silkiness, pass through a fine-mesh strainer. To prepare the nutmeg crème fraîche, in a small bowl, whisk together crème fraîche, nutmeg, cinnamon, and sugar until smooth. Chill until ready to use. 

To make the basil oil, bring a small pot of salted water to a boil. Blanch basil leaves for 10 seconds, then transfer immediately to an ice bath. Pat basil dry and blend with neutral oil until smooth. Strain through a cheesecloth-lined fine strainer. Set aside. Preheat the oven to 350°F. Spread pepitas on a baking sheet and toast for 3 minutes, until golden and fragrant. In a small skillet, melt butter over medium heat. Add sage leaves and cook until they're just a little crispy but still green, then remove. Ladle hot soup into bowls. Add a dollop of nutmeg crème fraîche in the center. Drizzle with basil oil. Sprinkle toasted pepitas on top. Garnish with a fried sage leaf.” – Meg Walker, President and Executive Chef of Made by Meg Catering.

Sweet, spiced, and just the right amount of cheeky, this chai-infused whiskey cocktail from BearLeek's, Carlos Hugo Mesa is what happens when campfire night meets craft bar. Pour it into your favorite camping mug and call it fireside mixology.

Ingredients:

• 2 oz Chai-infused whiskey
• ¾ oz Honey syrup
• ¾ oz Fresh Lemon Juice

For the Chai-infused Whiskey:

• 750 mL Bottle of Whiskey
• Celestial Tea Company’s Decaf India Spice Chai Tea

“To make the Chai-infused Whiskey, infuse a 750 mL bottle of whiskey with Celestial Tea Company’s Decaf India Spice Chai Tea for 12 hours. Strain whiskey through a mesh strainer and bottle. For the cocktail, combine all ingredients in a shaker tin. Shake with ice. Strain into a rocks glass over fresh ice. Garnish with an expressed lemon twist.” – Carlos Hugo Mesa, Beverage Director at BearLeek.

Dark, smooth, and a little rebellious, this tequila espresso cocktail from La Panthera’s Chef Manuel Olveira is made for the tequila lover who likes their nightcap with a kick that warms from the inside out. Pro Tip: Serve it in coupe glasses or vintage espresso cups by the fire so guests can sip something bold while the night winds down.

Ingredients:

• 1.5 oz Reposado Tequila
• 0.5 oz Amaro Montenegro
• 0.5 oz Salted Caramel Syrup
• 0.5 oz Allspice Dram
• 1.5 oz Fresh Espresso

“Add all the ingredients into a shaker with ice. Shake well, strain, then perform a dry shake to create a smooth, frothy finish.” –  Chef Manuel Olveira at La Panthera.

Equal parts cozy and couture, this dish from Omni La Costa Resort & Spa's  Emily Brubaker turns humble squash into a dinner party centerpiece, the kind of fireside fare that proves camp classics can, in fact, go gourmet. Pro Tip: Pass it family-style on enamel trays near the fire so guests can help themselves, a rustic move that keeps things casual but still feels curated.

For the Squash:

• 3 Honeynut Squash
• ¼ Cup Olive Oil
• Pinch of Salt

For the Pepitas Pistou:

• ¼ Cup Olive Oil
• ½ Cup Toasted Pepitas
• ½ Bunch Parsley
• 2 Cloves of Garlic
• Salt to taste

For Plating:

• Tahini, as needed
• Pomegranate molasses, as needed
• Dried cranberries, as needed
• Herb goat cheese (such as Boursin), as needed
• Micro mustard greens (optional)

“Preheat the oven to 375°F. Halve each squash, remove seeds, and toss with olive oil and salt. Lay the squash halves face down on a baking sheet and bake for 15 minutes, or until tender. To make the Pepitas Pistou, in a blender, combine olive oil, toasted pepitas, parsley, and garlic. Blend until finely combined but not completely smooth. Season with salt to taste. Arrange the roasted honeynut squash on a serving platter. Drizzle with pistou, tahini, and pomegranate molasses. Crumble herb goat cheese over the squash and sprinkle dried cranberries on top. Garnish with micro mustard greens, if desired,” – Emily Brubaker, Resort Executive Chef at Omni La Costa Resort & Spa.

A Japanese-inspired twist on the classic toddy, this Uji-Houjicha green tea–infused version brings a little mindfulness to the mix. It’s smoky, lightly spiced, and exactly what you want in hand when the chill sets in and conversation slows. Pro Tip: Pour fireside from a cast-iron or vintage tea kettle into mismatched mugs. It doubles as a cozy hand-warmer and the perfect nightcap for guests winding down after dessert.

Ingredients:

• 1.5 oz Uji-Houjicha Green Tea-Infused Iichiko Saiten
• 0.5 oz Honey Syrup
• 0.25 oz Lemon Juice
• 2 dashes of Scrappy's Cardamom Bitters
• Hot water

For Uji-Houjicha Green Tea-Infused Iichiko Saiten:

• 4 Tablespoons of Uji-Houjicha Green Tea
• 1 Bottle of Iichiko Saiten

Garnish:

• Lemon Twist

“To make Uji-Houjicha Green Tea-Infused Iichiko Saiten, add the green tea to the bottle of Iichiko Saiten, allow to infuse for four hours, strain, and store in a cool, dark place. For the cocktail, add all ingredients to a mug, top with hot water, stir gently, and then garnish with a lemon twist.” – Jake Nicholson, General Manager at The Expat.

A soulful spin on classic campfire fare, this smoky mix of white beans, bacon, and braised collard greens brings a little Southern swagger to the fireside table. Cozy comfort food that perfectly pairs with the cocktails. Pro Tip: Serve straight from a cast-iron pot nestled near the fire and pair it with crusty bread wrapped in linen and pass it family-style.  

Ingredients (4 servings):

• 2 Tbsp Olive Oil
• ½ Cup Yellow onion, diced
• ½ Cup Smoked Bacon, diced ½ inch
• 2 Cups White beans, cooked
• 8 oz Canned diced tomato
• 3 oz Heavy cream
• TT Salt
• TT Calabrian Chili Flakes

For the braised collard greens:

• 1 Tbsp Olive Oil
• ½ Pound Cleaned and Stemless Collard Greens, roughly chopped
• 1 tsp Minced Garlic
• 4 Tbsp Diced Yellow Onions
• 3 qt Water (or as needed to wilt)
• TT Salt

“To braise the collard greens, heat oil in a large pot and add onions and garlic. Sweat them for about 5 minutes until soft and translucent. Add the greens to the pot, cooking for a few more minutes on low heat while stirring frequently. Season with salt. Pour in enough water to completely cover the greens, reserving the rest. Cover the pot and continue to cook over medium-low heat until the greens are tender, adding more water as needed to keep them submerged. Remove the pot from the heat, strain the greens, and set them aside.

Then, heat oil in a pot over medium-high heat until it lightly smokes. Add diced bacon and cook, turning until crisp on all sides. Reduce the heat to low and continue cooking until the bacon is fully rendered, then remove and set it aside. Add diced onions to the pot, stirring to coat them with the bacon drippings. Season the onions with salt and pepper and cook, stirring often, until soft and translucent. Stir in the braised collard greens, diced tomatoes, and heavy cream, letting the mixture simmer briefly. Add the beans and the reserved bacon. Adjust the seasoning with salt and chili flakes. Cook for 10 to 15 minutes, or until the beans are soft and all ingredients are thoroughly combined.” – Chef Darryl Bell of Stateline Road Smokehouse.

This isn’t your grandfather’s old fashioned, it’s darker, smokier, and wears its campfire credentials proudly. With tequila, chocolate bitters, and a whisper of wood smoke, Adrian Gonzalez of The Plaza Hotel turns a classic into fireside fun and festivity. Pro Tip: Present it as reccommended by Adrian so guests can enjoy the rising smoke of the cocktail mingle with the scent of the fire, the kind of sensory detail that makes the night unforgettable.

Ingredients:

• 1.5 oz Cazadores Anejo Tequila
• 0.75 oz Menjurje Ancho Reyes Verde
• 0.25 oz Agave Syrup
• 2 Dashes of Chocolate Bitters
• 1 Dash of Smoke and Fire Bitters

“Add all ingredients into a mixing glass with ice and stir well. Strain into a decanter. Top the decanter with a smoking top and woodchips. Smoke the woodchips and leave the smoking top on. Place a king cube in a rocks glass with an orange peel. Once at the table, remove the smoking top and pour the cocktail into the rocks glass over ice.” – Adrian Gonzalez, General Manager at The Plaza Hotel, Pioneer Park.

Baked and served inside hollowed pumpkins, this recipe is the kind of fireside theater worth the encore. Pro Tip: Line a wooden board or vintage tray with parchment and scatter toasted pumpkin seeds around the brûlées for serving. Use a kitchen torch tableside so guests can watch the caramelized tops crackle.

Ingredients:

• 12 Baby Pumpkins – remove tops (but save for later) and scoop out seeds
• 3 Cups Heavy Cream
• 1 Cup Pumpkin Puree
• ¾ Cup Granulated Sugar
• 2 Tablespoons Orange Liquor
• 1 Tablespoon Pumpkin Pie Spice
• ½ Teaspoon Kosher Salt
• 6 Large Egg Yolks
• ½ Cup Turbinado Sugar

“Preheat the oven to 325°F. Place the pumpkins in a large roasting pan with about ½ inch of water in the bottom. In a medium saucepan, bring the cream to a simmer. Whisk in the pumpkin puree, granulated sugar, orange liqueur, pumpkin spice, and salt. Bring the mixture back to a simmer, whisking frequently, then turn off the heat. In a separate bowl, whisk the egg yolks. Slowly whisk 1 cup of the hot pumpkin mixture into the egg yolks to temper them. Then, slowly whisk the warmed egg mixture back into the saucepan. Strain the final mixture and pour it into the pumpkins, filling them about three-quarters of the way. Place the roasting pan in the oven and bake for 40 to 45 minutes, or until the centers are set. At the same time, place the pumpkin tops in a separate pan to brown for 25 to 30 minutes.

Then, carefully remove the pumpkins from the oven. Using a spatula and tongs, transfer them to a sheet tray to cool to room temperature. Refrigerate for at least 4 hours, or until completely chilled. To serve, sprinkle a thin, even layer of turbinado sugar over the top of each pumpkin. Use a kitchen torch to melt and caramelize the sugar. Garnish with a roasted pumpkin top placed at a slight angle.”  – Kenneth Drew, Executive Chef at Seacliff Inn.

An apple-forward fall fizz kissed with cinnamon that is basically sweater weather in a glass. The sangria spritz is light enough for golden hour and festive enough for your fanciest flannel (a sparkling nod to orchard season with a fireside twist.) Pro Tip: Serve in stemmed wine glasses or vintage coupes rimmed with cinnamon sugar. Set them on a wooden tray lined with tartan napkins and let the bubbles catch the firelight,  it’s the easiest way to make your bonfire toast look straight out of a fall editorial.

Ingredients:

• ¼ oz. Simple Syrup (1:1 sugar and water - see method)
• ½ oz. Licor 43
• 1 oz. Cinnamon-infused E&J Apple Brandy (or apple brandy of choice; see method)
• 1 oz. Apple Cider
• 1 oz. Club Soda
• 2 oz. Santa Monica Cava, or Cava of choice
• 3 diced Apple pieces, for garnish (more, as needed)
• Ground Cinnamon, for garnish
• Cinnamon Stick, for garnish (optional)

“Add 4 to 5 cinnamon sticks to a bottle of E&J Apple Brandy and let it infuse for 2 to 3 days. To make a simple syrup, combine equal parts sugar and water in a medium saucepan. Bring to a boil, stirring until the sugar dissolves, and then let it cool. In a cocktail shaker with ice, combine the simple syrup, liquor, apple brandy, apple cider, and club soda. Soft shake for 4-5 seconds before straining the mixture into a wine glass filled with ice. Gently float Santa Monica Cava on top. Garnish with three diced apples on a bamboo skewer and a dusting of cinnamon.” – James Kohlberg, Director of Operations at Lil Ba-Ba-Reeba!

Where espresso martini meets San Diego sunshine, this tequila-forward twist from Omni La Costa Resort & Spa’s Chef Emily Brubaker swaps late-night drama for a golden-hour buzz. The hint of Coca-Cola spiced syrup nods to campfire nostalgia a grown-up take on serving soda with s’mores. Pro Tip: Serve the cocktails on a rustic wooden tray near the fire. The warmth of the flames brings out the cocktail’s spice, making it the perfect bridge from sunset to starlight.

Ingredients:

• 1.5 oz Califino Reposado Tequila
• 1 oz Espresso, chilled
• ¾ oz Coffee Liqueur
• ½ oz Coca-Cola Spiced Syrup
• Lime wedge

“For this San Diego-style Espresso Martini, add everything except the lime wedge to a cocktail shaker, and add ice. Shake until slightly frothy. Pour over ice, rock or cube and garnish with a lime. ” – Emily Brubaker, Resort Executive Chef at Omni La Costa Resort & Spa.

A moody spin on the classic, this mesquite bourbon mule from Parque 1055, Dylan Maxwell brings just enough smoke to keep things interesting. It’s the cocktail equivalent of a cozy blanket and just rugged enough to pair with flannel. Pro Tip: Serve in copper mugs or enamel camp cups for that nostalgic mule moment, but top with a dried citrus wheel or candied ginger to give it the Camp VR glow-up.

Ingredients:

• 2 oz Warbringer Mesquite Smoked Southwest Bourbon
• 0.5 oz Simple Syrup
• 0.5 oz Fresh Lemon Juice
• Ginger Beer, to top

“Add all ingredients to a Collins glass over fresh ice and stir to integrate. Top with ginger beer.” – Dylan Maxwell, Bartender at Parque 1055.

Smoky, sultry, and strong enough to hold its own next to the flames, this bourbon-forward cocktail is a fireside essential. Pro Tip: Batch the base in advance so guests can pour and stir their own, keeping your hands free for tending the fire (or dessert). Pair with a 'salted caramel bourbon s’more' - dark chocolate, sea salt and a drizzle of caramel.

Ingredients:

• 2 oz Wild Turkey 101 Bourbon
• 0.5 oz Lustau East India Sherry
• 0.25 oz Licor 43
• 2 dashes Angostura Bitters
• Orange Twist, for garnish

“Stir all ingredients over ice. Strain into a chilled rocks glass over a large cube. Express and garnish with an orange twist.”  – Andrew Adamson, Director of Restaurants at Lush Life Hospitality.

This rum cocktail takes the childhood comfort of chai and biscuits and turns it into something undeniably grown-up. Smooth, spiced, and crystal-clear, it’s the kind of drink that feels both nostalgic and impossibly chic, a fireside showpiece for the detail-obsessed host. Pro Tip: Serve in crystal rocks glasses over a single clear ice cube and set them on a mirrored tray by the fire. The glow of the flames will reflect through the clarified chai, giving guests a literal taste of nostalgia in its fanciest fireside form.

Ingredients:

• 2 oz Dark Rum
• 1 oz Masala Chai Concentrate (see below)
• 0.5 oz Biscuit Cordial (see below)
• 0.75 oz Fresh Lemon Juice
• 1 oz Whole Milk (for clarification)

For the Masala Chai Concentrate:

• Black tea
• Cardamom
• Clove
• Cinnamon
• Ginger

For the Biscuit Cordial:

• Crushed Parle-G (or a malted biscuit alternative)
• Sugar
• Water

“To make the masala chai concentrate, brew black tea with cardamom, clove, cinnamon, and ginger. Reduce slightly for intensity. To make the biscuit cordial, crush Parle-G (or a malted biscuit alternative) and simmer with sugar and water until dissolved. Strain. For the cocktail, combine rum, masala chai concentrate, biscuit cordial, and lemon juice in a mixing vessel. Slowly stir in whole milk. Allow curds to form, then strain the mixture through a coffee filter or cheesecloth until clear. Pour clarified liquid over one large clear ice cube in a crystal rocks glass.” – Simran Bakshi, Co-Founder of INDN Small Plates & Cocktails.

You’ve got the recipes, now it’s time to set the scene. The Camp VR Collection is where firelight meets finesse, taking bonfire season and giving it the fine-dining treatment. Think smoky cocktails poured into crystal coupes, dishes plated on enamel and china, and cabins that feel more couture than camp. This is your invitatio to make every flicker and flame look (and taste) a little more five-star fireside at your next gathering.

🔥🍽️  Make It a Fine Dining Fireside Season 

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Your guide to turning fire season into fine dining. Think heritage flannel meets Baccarat sparkle, and cabins that make s’mores feel like a Michelin moment.