Backpacking is work—fun work, but you still might want a drink when you’re done. A dehydrator isn’t just for meals; it allows for mixologist-level cocktails with unexpected ingredients that don’t compromise pack weight. Dehydrate berries and citrus for sunset sangria or limes for margaritas. Experiment with your favorite flavors or try this recipe on your next trip.

　　Backcountry Old Fashioned Makes 2 servings

　　A few drops of bitters 2 sugar cubes 4 orange slices 4 Bing cherries 100 mL bourbon At home:

　　Add a few drops of bitters to two sugar cubes (enough to saturate but not disintegrate them). Dehydrate the sugar cubes, orange slices, and cherries at 135°F. Pack your cocktail ingredients with two 50-mL nips of bourbon. At camp:  

　　Divide the ingredients into two cups and add one serving of bourbon to each. Stir vigorously until the sugar mix dissolves, and enjoy. Get more tips on mastering your dehydrator from Backpacker.