TJ's Liquor
Wide variety of beer, liquor, wine, and mixers all at great prices.
TJ's Liquor · ·
⅓ cup 2% milk
⅔ cup eggnog
1 (1.5 fluid ounce) jigger brewed espresso
1 pinch ground nutmeg
Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.
TJ's Liquor · ·
2 fluid ounces cranberry juice
2 fluid ounces Champagne
1 splash orange liqueur
1 sprig fresh rosemary
2 sugared cranberries
Pour cranberry juice into a Champagne flute and top with Champagne. Add a splash of orange liqueur and garnish with rosemary sprig and sugared cranberries.
TJ's Liquor · ·
1 quart water
3 orange spice tea bags
2 cups apple cider
1 ½ cups light rum
½ cup light brown sugar
2 cinnamon sticks
3 teaspoons butter
6 cinnamon sticks, garnish
Pour water into a large saucepan and bring to a boil.
Remove from heat and add orange spice tea bags. Cover and let steep for 5 minutes.
Remove tea bags and stir in apple cider, rum, brown sugar, and 2 cinnamon sticks. Heat cider over medium-low heat until just steaming.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon “swizzle” stick.
6 servings
TJ's Liquor · ·
1 ½ fluid ounces vodka
½ fluid ounce lime juice
ice cubes
½ cup ginger beer
1 lime wedge for garnish
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug for garnish.
TJ's Liquor · ·
1 Honey Crisp apple
2 tbsp. granulated sugar
1 tbsp. ground cinnamon
1 c. apple cider
1 (750-ml.) bottle Champagne or prosecco
Cut apple in half, then cut four 1/8″ slices. Using the tip of the knife, cut a small diagonal slit in each slice. Reserve remaining apple for another use.
On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
Fill champagne flutes 1/4 full with apple cider, then top off with champagne or prosecco. Top each with an apple slice.