Crater Lake Pepper Vodka

From brunch to dusk, Crater Lake Pepper Vodka is up for anything. Infused with five varieties of sweet and spicy peppers—red and yellow bell peppers, anaheim, serrano, and habanero—this vodka brings bold heat and flavor. Consider it your Bloody Mary’s new best friend. It also pairs well with pineapple and mango cocktails and oyster shooters, vodka cream sauces, and marinades.

Additional Information

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


Double Gold Medal – Fifty Best Flavored Vodkas
Gold Medal – International Craft Competition
Gold Medal – San Francisco World Spirits Competition
Gold Medal – The San Diego Spirits and Cocktail Festival

Featured Cocktails



Crater Lake Pepper Vodka Sauce

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  • 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!

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.

Piña Picante

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  • .25 oz Lime Juice
  • .25 oz Simple Syrup
  • 2.5 oz. Pineapple Juice
  • 1 oz Crater Lake Vodka
  • 1.5 oz. Crater Lake Hatch Green Chile Vodka OR Crater Lake Pepper Vodka
Add ingredients into a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a lime wedge. *Can also be served on the rocks.

The Madras

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  • 2 oz Crater Lake Vodka
  • 2 oz Cranberry juice
  • 1 oz Orange juice
Shake and strain over ice. Garnish with a lime wedge. Could also be made with Crater Lake Sweet Ginger Vodka or Crater Lake Pepper Vodka for a twist!

Spicy Thin Mint

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Add ingredients into a cocktail shaker with ice. Shake vigorously until well chilled and strain into a martini glass rimmed with peppermint sugar.

Pepper Pineapple Lemon Drop

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  • Lemon Wedge to Garnish
  • 1 oz Simple Syrup
  • 1 oz Lemon Juice
  • 2 oz Pineapple Juice
  • 2 oz Crater Lake Pepper Vodka
Add all ingredients to a cocktail shaker with ice and shake vigorously. Strain into a martini glass and garnish with a lemon wedge. For a twist, substitute Crater Lake Hatch Green Chile Vodka in place of the Crater Lake Pepper Vodka.

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.

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.

Where’s The Beef? Bloody Mary

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  • Crater Lake Pepper Vodka
  • 2 oz Preferred Bloody Mary mix
  • 2 oz Beef broth
  • ½ fresh lemon
Shake and strain over fresh ice. Garnish with cheese, salami, pepperoni sticks, or whatever toppings you prefer. Watch how to make it here.