Glamping (glam + camping): the pleasures of a crackling campfire, good friends, and open-air slumber glammed up with luxurious comfort, chic decor, and indulgent food!
This post may contain affiliate links.
When you awake in the morning at your glamping site, you’ll have hopefully had a cozy and restful night lulled to sleep by the gentle sounds of crickets and owls and such, breathing in sweet nighttime air. Maybe you’ll be all wrapped up with your loved one in comfy blankets, with the sun rising and slowly brightening the tent. Ahhhh.
It’s also possible you’re waking up feeling a little delicate, possibly with a touch of hangover that often accompanies a long, fun evening of drinks around a campfire! Or maybe those chirpy birds woke you just a few – make that several hours earlier than you’d have liked. No doubt then that you and your groggy glamping-mates will be relieved to have this Campfire Breakfast Bloody Mary in your near future!
This is the classic Bloody Mary made up of tomato juice, seasonings, a splash of vodka and a little hot sauce.
The garnishes include fresh stalks of celery plus a skewer of grilled tomatoes and lemon.
It’s fresh and veg-tastic, replenishing you with salt, vitamins, and a little hair of the dog that bit you. (And just omit that alcohol if you’d rather! It’s still a refreshing drink.)
With this Bloody Mary, a little water, some Glamping Morning Avocado Toast, and maybe a little ibuprofen you’ll be right as rain in no time!
The recipe and equipment list are below, and here are more Glamping Recipe Ideas for you!
** Looking for Glamping destination ideas? Here are two sites with info for you: Glamping.com and this article at Country Living.com. My friends Mike and Anne over at HoneyTrek are working on a Glamping Guide with Falcon Guides as we speak, and when available I will post the info here!
** Looking for Glamping decor ideas? Come on over to my Pinterest board to see all kinds of ideas for tents, lighting, pillows, and more!
Campfire Breakfast Bloody Mary
Notes on this dish:
- There is an equipment list below for this recipe, and you’ll probably find that you’re bringing many of these items with you on your trip anyway for other food prep – like knives, cutting boards, and measuring spoons. Have a small bottle of dish soap and sponge with you to wash up dishes between meals.
- A camping cooking grate like this one with folding legs will work with metal-ring fire pits or with fire pits set inside cinder blocks or stones. (All are possibilities depending on your campground.) If your site has a grill installed, or if you’re bringing a grill or campstove you’ll be able to cook on that instead. Check the campground website ahead of time to learn more about the site features.
- You can plan to cook over wood or coals, whichever you prefer. The ideal time to begin cooking over the campfire is when the smoke and larger flames at the start of the fire have died back a little and the wood or coals are hot and glowing.
- This drink tastes best cold so keep the liquids chilled. The recipe calls for crushed ice which you may already have on hand in your cooler.
- You can make the Bloody Mary mixture ahead of time and bring it with you in a sealed mason jar, keeping it chilled.
- Though you could bring disposable cups, cutlery, etc., your glamping experience will be more greatly enhanced with real dishes and silverware. Throw in a linen tablecloth and tall candles too. (Fancy!) In addition to elevating mere “camp food” to something glamorous and special, you can high-five yourself for making an environmentally friendly choice.
Equipment to bring:
- A pitcher or a 1-quart mason jar with a lid
- Measuring spoons
- Sharp knife
- Cutting board
- Two 6-8 inch metal or wood skewers: if using wood you will need to soak them in water overnight to keep them from burning over the fire
- Cooking grate with folding legs to fit over campfire (not needed if there is a grill at your site)
- 2 tall glasses
- 12 ounces tomato juice, chilled
- 6 ounces vodka
- 3/4 teaspoon prepared horseradish
- 1 teaspoons Tabasco sauce (this can be adjusted up or down depending on how spicy you like your drink)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- Dash of celery salt
- Dash of ground black pepper
- 2 metal or wood skewers, 6-8 inches long (if using wood plan to soak them in water overnight before starting this recipe)
- 1 small Roma tomato or 4 cherry tomatoes, washed
- 1 small lemon, washed
- 2 dill pickles (I like Claussen's brand - the pickles taste fresh and have a more subtle dill and garlic flavor)
- 2 stalks of leafy celery
- Crushed ice
- *Reminder: if you're using wood skewers, submerge them in water and let them soak overnight before using them over the fire.
- To a large pitcher or 1-quart canning jar with a lid add the tomato juice, vodka, horseradish, Worcestershire sauce, Tabasco sauce, salt, celery salt, and pepper. Stir or shake the mixture well to blend everything together. Hold this aside.
With a sharp knife and cutting board slice the Roma tomato into quarters. Slice the lemon into 4 pieces, removing any seeds.
Thread the garnishes onto a the skewer: first a piece of lemon, then tomato, lemon, tomato. Repeat this with the other skewer and the remaining lemon and tomato pieces. Place the skewers onto a grill grate over a hot fire for about 1 minute per side, until grill marks are visible all over. Remove the skewers from the heat.
- Cut a little of the end off of each pickle. Finally, trim the bottoms of the celery stalks just enough so that when placed in the glasses the leafy tops stick out of the glasses like flowers in a vase.
Put a stalk of celery into each glass and then add in crushed ice. Use the knife to make a slit into the cut ends of the pickles and then slide a pickle onto the rim of each glass. Shake or stir the Bloody Mary mixture one more time and fill both glasses. Place the skewers of grilled garnishes either into each glass or lay it across the top of the glass. Serve the drinks immediately.