Collection: Flavored

It depends on the drink. For espresso martinis, reach for Crater Lake Hazelnut Espresso. For Bloody Marys and mules, try Crater Lake Pepper or Sweet Ginger. For lemonades and spritzes, 44 North Huckleberry or Three Olives Raspberry both work well. Whichever you pick, look for a bottle that tastes like real fruit or spice rather than candy syrup.

Flavoring goes in after distillation, so every bottle in a batch tastes identical. An infusion steeps real fruit, herbs, or peppers in the spirit instead, which gives a softer result that shifts a little from run to run. Both mix the same way behind the bar, and both sit on this page.

It pairs with cola, root beer, cream soda, and cold brew coffee. Add orange juice for a creamsicle, or pour it alongside coffee liqueur and Irish cream for a dessert cocktail. It also softens an espresso martini if the standard build comes out too dry for your taste.

It is a dessert-style bottle that tastes like sweetened cream but contains no dairy, so it stores like any other spirit. Bartenders pour it into shots, milkshake cocktails, and holiday punch. Because it lands sweeter than the base spirit, half a measure usually does the job.

Often, yes. An unflavored bottle is normally 40% ABV (80 proof), while many flavored ones land between 30% and 35% ABV (60 to 70 proof). A few premium labels stay at full strength. Check the proof before you scale a cocktail recipe, because a lower-proof pour changes the balance.