Crater Lake Hatch Green Chile Vodka

Versatile and packed with heat, Crater Lake Hatch Green Chile vodka packs a dry heat reminiscent of the rugged Southwest. Notes of flavorful fire-roasted hatch green chiles blend with other peppers to create an undeniably delicious vodka. 

Crater Hatch Green Chili

Additional Information

80 proof
40% ABV
750 ML
Gluten-free and kosher
No artificial colors, sweeteners, or flavors
Distilled from corn

Awards


Double Gold Medal – SipNW Best of the NW Awards
Gold Medal – 90 Points – Beverage Tasting Institute
Gold Medal – San Francisco World Spirits Competition

Featured Cocktails

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Kellen’s Wait for the Drop

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  • Lemon Wheel, for Garnish
  • 1 oz Simple Syrup
  • 2 oz Lemon Juice
  • 1 oz Crater Lake Vodka
  • 1 oz Crater Lake Hatch Green Chile Vodka
Combine all ingredients in a shaker with ice and shake until thoroughly chilled. Strain into a sugar rimmed martini glass and garnish with a lemon wheel.

Savory and Spicy Dirty Martini

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  • 2-3oz Hatch Green Chile Vodka (alternatively, 1.5 oz Hatch Green Chile Vodka and 1.5 oz Reserve Vodka to tone down heat)
  • Splash of olive brine
  • 2-3 Olives
  • 2 Cilantro stems

Muddle olives & cilantro stems with olive brine. Add ice and alcohol. Shake or stir, and strain into chilled martini glass. Garnish with speared olives.

Back Alley Martini

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  • 1.5 oz Crater Lake Hatch Green Chile or Pepper Vodka
  • 2 oz Lime juice
  • 1 oz Vanilla syrup
Combine ingredients in a shaker with ice, and shake until chilled. Strain into a salt (or sugar) rimmed martini glass. Garnish with lime.

Berry Revenge

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  • 1 oz Crater Lake Hatch Green Chile Vodka
  • 1 oz Crater Lake Vodka
  • 2 oz Cranberry juice
  • Top with ginger beer
Combine ingredients in rocks glass with ice, and stir to combine. Garnish with lime slice.

Garden Party

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  • 1 oz Crater Lake Hatch Green Chile Vodka
  • 1.5 oz Crater Lake Vodka
  • .75 oz Lime juice
  • 1 oz YES! Cocktail Co. Cucumber Jalapeño syrup
  • 3-4 Fresh blackberries (or 1/2 oz blackberry syrup)
Combine ingredients in pint glass over ice, and shake to combine. Pour contents into rocks glass, garnish with lime slice and cilantro sprig.

Piña Picante

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  • 2.5 oz. Crater Lake Hatch Green Chili Vodka or Pepper Vodka
  • 2.5 oz. Pineapple Juice
  • Splash of lime juice
Mix ingredients over ice in a cocktail shaker. Shake and strain into a martini glass. Garnish with a lime wedge. “Can also be served on the rocks.”

Spicy Thin Mint

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  • 2.5 oz. Crater Lake Hatch Green Chili Vodka or Pepper Vodka
  • 1 oz. Chocolate Syrup
  • 1 oz Half and Half
  • .5 oz Vanilla Syrup
  • .5 oz Mint Syrup
Mix all ingredients over ice in a cocktail shaker. Shake and strain into a martini glass rimmed with peppermint sugar. No garnish needed.

Pepper Pineapple Lemon Drop

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  • 2 oz Crater Lake Spirits Pepper or Hatch Green Chile vodka
  • 3 oz lemon juice, preferably fresh squeezed
  • 1 oz simple syrup
  • 2 oz pineapple juice
Add all ingredients to shaker and shake vigorously. Serve in martini glass with lemon garnish.

Martini Provocateur

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  • 2 oz Crater Lake Hatch Green Chile Vodka or Pepper Vodka
  • 2 oz mango juice or puree
  • Splash simple syrup
  • A squeeze of lime juice
Mix ingredients over ice in cocktail shaker. Shake and strain. Serve in a martini glass. Garnish with lime.

Garden Fresh Bloody Mary

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  • 1 cup Crater Lake Pepper or Hatch Green Chile Vodka
  • 4 cups Homemade or Organic Tomato Juice
  • 1 whole cucumber (peeled and seeded)
  • ⅓ cup distilled vinegar
  • 1 teaspoon celery seed (not celery salt!)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce (more can be added to taste after)
Combine ingredients in blender, and blend until smooth. Taste, and add salt, pepper and hot sauce as needed. For serving, muddle cilantro or parsley with a fresh lemon or lime slice at the bottom of a pint glass. Add ice and bloody mary mix, then toss back and forth from shaker to pint glass to get nice and cold without too much dilution. Strain into salt rimmed serving glass with fresh ice, and top with whatever mixture of fresh/pickled vegetables desired.

Berry Spicy Shot

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  • 3 oz Crater Lake Hatch Green Chile Vodka
  • 1 oz Yes Cocktail Co.
  • Blackberry Pomegranate cocktail syrup
  • 1.5 oz Fresh lime juice
Shake ingredients over ice until cold. Strain into salt-rimmed shot glasses (or salt lime like a tequila shot!). Makes 4 shots.

Smoky Bloody Marys

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  • 6 slices peppered bacon⁠
  • 3 1/4 cups tomato juice⁠
  • 1 1/4 cups Crater Lake Pepper Vodka⁠
  • 1/3 cup fresh lemon juice (from about 3 lemons)⁠
  • 1 tablespoon horseradish⁠
  • 2 teaspoons chipotle hot sauce⁠
  • 2 teaspoons Worcestershire sauce⁠
  • 1/2 teaspoon celery salt⁠
  • Freshly ground pepper⁠
  • 6 stalks celery with leaves⁠ ⁠
Cook the bacon in a large skillet over medium heat, turning occasionally, until golden brown and crisp, 9 to 11 minutes. ⁠ ⁠ Meanwhile, combine the tomato juice, Crater Lake Pepper Vodka⁠, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery salt and 1/2 teaspoon pepper in a pitcher; refrigerate until ready to serve.⁠ ⁠ Pour the Bloody Mary mixture into 6 large ice-filled glasses. Add a piece of bacon and a celery stalk to each.⁠

Perfect Pepper Bloody Mary

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  • Slice of lemon or lime
  • 2 oz Crater Lake Pepper Vodka
  • 4 oz tomato juice
  • 1/2 oz Demetri’s Bloody Mary Spice Blend
Muddle your lemon/lime in the bottom of a pint glass. Add ingredients over ice in the pint glass. Shake to mix and pour contents, including ice, into a salt rimmed glass. Garnish with celery stalk, lime or lemon, olive and pickled asparagus spear.

Ruby Red Back Alley

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  • 1.5 oz Hatch Green Chile Vodka
  • 1.5 oz Lime juice
  • .75 oz Vanilla simple syrup
  • 2 Ruby Red grapefruit slices
Muddle one grapefruit slice in the bottom of a pint glass, then top with ice and remaining ingredients. Strain into a chilled martini glass with a salted rim, and garnish with remaining grapefruit slice.