• 3 Mini Pickles for Garnish
• .75-1oz Pickle Juice of Your Choice
• 2.5 oz Crater Lake Vodka

Add ingredients to a cocktail shaker with ice and shake vigorously until well chilled. Strain into a martini glass and garnish with pickles.

• .25 oz Lime Juice
• .25 oz Simple Syrup
• 2 oz Tart Cherry Juice
• 2.5 oz Crater Lake Reserve Rye Whiskey

Add all ingredients to a cocktail shaker with ice and shake vigorously until well chilled. Strain into a martini glass.

• Crushed Red Pepper Flakes to Taste
• Salt to Taste
• Pepper to Taste
• 3tbs Butter
• 1 Medium Shallot
• Garlic to Your Taste
• 1 Tube Tomato Paste
• 1/2 Cup Heavy Cream
• Grated Parmesan to Your Taste
• 1lb Noodles of Your Choosing
• 1/2 Cup Crater Lake Pepper Vodka

Mince the shallot and garlic and cook in melted butter in a large skillet on medium heat until fragrant. Once fragrant, stir in tomato paste until well coated. Pour in vodka, cook out on high heat until all liquid from the vodka has evaporated out. Turn off heat and set your pan with sauce aside. Boil your noodles until al dente, drain noodles, and save one cup of your pasta boiling water. Add the water to your sauce and stir on medium heat until combined. Add in your heavy cream, salt, pepper, red pepper flakes, and parmesan and stir until thick. Turn off heat, mix in your noodles, top with more cheese, and enjoy!

• 3 Speared Raspberries for Garnish
• Lemon Drop Sugar for Rim
• 1 oz Simple Syrup
• 1 oz Lemon Juice
• 2 oz Crater Lake Vodka infused with Fresh Strawberries, Raspberries, Rosemary, and Honey
• Club Soda to Top Off

Add vodka, simple syrup, and lemon juice to a cocktail shaker with ice. Shake vigorously until well chilled. Strain into a martini glass rimmed with lemon drop sugar and top with club soda. Garnish with speared raspberries.

• 1 Cinnamon Stick to Stir and Garnish
• 3 Dashes Orange Bitters
• .75 oz Pumpkin Spice Syrup
• 2 oz Crater Lake Reserve Rye Whiskey

Add all ingredients to a rocks glass with ice and stir with the cinnamon stick 25-30 times.

• Cinnamon Sugar Graham Cracker for Rim
• .25 oz Monin Caramel Apple Butter Syrup
• 1 oz Half and Half
• 2 oz Cold Brew Concentrate
• 2 bar spoons Apple Pie Filling
• 2 oz Crater Lake Hazelnut Espresso Vodka

Add apple pie filling and syrup into a cocktail shaker and muddle until well combined. Add in cream, cold brew, Crater Lake Hazelnut Espresso Vodka, and ice and shake vigorously until well chilled. Strain into a coupe or Nick and Nora glass rimmed with cinnamon sugar graham crackers.

• Cinnamon Stick to Stir and Garnish
• Absinthe to Rinse  
• 3 Dashes each of Peychauds and Angostura Bitters
• 1 oz Amaro Meletti 
• 2 oz Crater Lake Rock and Rye Whiskey

Add ingredients over ice, and stir with a cinnamon stick 25-30 times. Strain the cocktail into an absinthe rinsed glass with fresh ice. Garnish with your cinnamon stick, and enjoy. 

• 1.5 oz Hazelnut Espresso Vodka
• .5 oz Toasted Marshmallow syrup
• 6-8 oz Hot chocolate

Combine ingredients in a graham cracker rimmed mug. Top with marshmallows and whip cream.

• Cinnamon Stick to Garnish
• 1-3 Lemon Wedges to Taste
• 1 Tsp Honey
• 4 oz Echinacea Tea, or Black Tea
• 2 oz of Crater Lake Rye Whiskey or Sweet Ginger Vodka

Muddle lemon in a mug, then add tea and honey. Add whiskey or vodka and stir until well combined. Garnish with a lemon wedge and cinnamon stick.

• Whipped Cream to Top Off
• Splash of Half and Half
• .5oz Pumpkin Simple Syrup
• 1-1.5 oz Black Scottie Chai Concentrate
• 6 oz hot water
• 1.5 oz Crater Lake Spirits Sweet Ginger Vodka

• Whipped Cream to Top
• Crushed Graham Cracker for Rim
• .75 oz Black Scottie Chai Concentrate
• 1 oz Half & Half
• 1 oz Pumpkin Pie Syrup
• 2 oz Crater Lake Sweet Ginger Vodka

Add ingredients to pint glass with ice and shake vigorously until frothy. Strain into graham cracker rimmed martini glass, and top with whipped cream.

• 2 oz Hazelnut Espresso Vodka
• 2 oz Half & Half creamer
• .5 oz Vanilla syrup
• .5 oz Simple syrup

Shake ingredients in a pint glass with ice. Strain into a martini glass, and garnish with mini chocolate-cream cookie.

• 1.5 oz Green Apple syrup
• 1.5 oz Lemon juice
• 3 oz Crater Lake Rye Whiskey
• 1-2 oz Salted Caramel Sauce

Combine lemon juice and green apple syrup in small glass, and set to side. Shake rye and caramel sauce over ice until cold and caramel is incorporated. Strain into chilled martini glass, and pour green apple mixture down the side to layer. Serve with green apple caramel sucker. Watch how to make it here.