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Giveaway: St. Germain Cruiser

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Come by The Liquor Store & Wine Loft to enter your name to win this sweet St Germain cruiser. This single-speed bike comes packed with a bottle of St. Germain Liqueur and the perfect holder for keeping a bottle of liquor or wine safe while you cruise around town. Good Luck!

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st_germain_bike_03, st germain liquer cruiser bike giver away, the liquor store and wine loft of jackson hole

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New Product – Grand Teton Vodka

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Our newest arrival at The Liquor Store & Wine Loft of Jackson Hole didn’t have to travel very far. Just over the hills in Teton Valley, Idaho, a new vodka distillery has emerged to bring us Grand Teton Vodka. Made using pure Teton Valley water and Idaho potatoes, this premium vodka is available in both a 750ml bottle and a 375ml reusable stainless steel bottle.

From Grand Teton Vodka: “Grand Teton Vodka distillery is located in Teton Valley, Idaho, on the west side of the Tetons, across the pass from Jackson Hole, Wyoming. We are on Highway 33 North of Driggs, Idaho, which is part of a 260 mile scenic drive, the Yellowstone-Teton Loop. According to National Geographic, it is one of the ten most scenic drives in the West.

In this beautiful environment, with an abundance of pure mountain water and surrounded by thousands of acres of famous Idaho potatoes, we use the artisan craft method to distill a soft and smooth, clean tasting, yet full-bodied super premium vodka that compares to the best in the world. Our vodka is produced in batches by hand with every step carefully monitored. It is then filtered through charcoal and garnet crystal to give you the best possible spirit to enjoy “neat” or to mix. It tastes so good, our favorite way to enjoy Grand Teton Vodka is over ice with just a twist of lemon or lime.”

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Come by The Liquor Store & Wine Loft today to pick up your bottle.

Click here to purchase Grand Teton Vodka Online

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Ice, ice, baby

I am always on the lookout for an easy drink.  Forget the shaker, the strainer and the martini glass; give me a mason jar and something simply refreshing.  And not only does this early summer heat call for refreshing, I think more specifically it demands iced tea.  Lounging on my deck furniture it only seems natural that I would be sipping on sweet tea, and naturally I would prefer it to be of the alcoholic variety.

Thus began my exploration of boozy iced teas.

Considering my affinity for a Long Island Iced Tea my favorite find was the Southern Iced Tea which involves:

1 oz light rum
1 oz vodka
1 oz gin
4 oz freshly squeezed lemon juice or lemonade
3 oz unsweetened iced tea
1-2 oz of simple syrup, to taste

Combine all ingredients, give it a healthy stir, some ice cubes and call it good!

Feeling super fancy?  Garnish with mint and a slice of lemon.

But in the vein of simplicity I cannot resist the urge to whip up an ol’ standby: the Arnold Palmer, the alcoholic version commonly known as a John Daly.

Combine 4 cups boiling water, 5 regular-sized tea bags, ¾ cups sugar, and 1 tsp lemon zest.  Steep it like you would tea (oh wait, it is just that) and then add in 4 cups cold water, 1 cup bourbon, and ½ cup fresh lemon juice.  Chill the whole concoction and serve over ice.


This is simple, quick, and makes a huge batch so you can share with the rest of your leisure-loving friends!

Click here for more detailed recipes, and happy drinking!


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A Reason to be Freezin’

No, you’re not in New Orleans.  That is indeed a frozen drink machine you see in The Liquor Store.  Choose from three of our ever-changing flavors, cap it off, pay for it (and the rest of your summertime libations; every tailgate/float trip/bbq needs beer, right?) at the register and you’re out the door a little bit happier and a lot more refreshed.

We’re welcoming June with the festive flavors of Neon Margarita, Almond Mochacino, and Lynchburg Lemonade.  Not sure if lemonade of the Lynchburg variety will tickle your fancy?  Then step right up for a mini free sample, just to make sure you’ll be getting exactly what you want.

We’re so psyched to introduce this newest addition to TLS, just in time for summer fun!  So whether you’re headed to a gathering around a grill or off to be a lady of leisure as you tube down the Snake, we’ve got your beverages covered.

Happy Summer!   -Tess


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Boozy Baking Round 2

It came to me one evening:  a Chocolate Wasted Cake.  It wasn’t a novel idea; rather it was a recipe from a food blog that particularly caught my eye (yes, this ski bum peruses food blogs when she’s bored. So sue me.), probably because its name alluded to alcoholic ingredients, to be honest.

The term Chocolate Wasted comes from the movie Grown Ups (not at all Oscar-worthy so don’t fret if you missed out on this gem) and the cake is pretty much all you would expect from its appellation:  chocolate, booze, and in cake form.

No pun intended but this thing is a piece of cake to make.  The hardest part, actually, is the patience required to wait for layers to cool so that assembling goes smoothly.  Too bad for me, my patience is about that of a five-year-old on Halloween.  My personal struggles aside, all cake-making goes a little something like this:

First combine dry ingredients, which was a lot more volume than any boxed cake I had ever constructed so be warned:  use a large bowl.  I chose to use half white flour, half whole wheat in an attempt for make the entire ordeal more healthy.  Mix the wet ingredients separately (again:  large vessel is key) and then slowly blend in the pre-sifted dry.  The chocolate-y mix will be thick so use a whisk first.  When the whisk is too weak for the viscous batter switch to a spatula.

Now you have three items (read: whisk, bowl, spatula) to lick clean.  Good.

Transfer the batter in equal parts to three greased pans and bake for about 30 minutes at 350 degrees.

So far there had been no booze involved with the cake process so I took matters into my own hands a cracked open a beer.  The most important part of baking with booze is that some sort of sauce is used.  If it’s not past noon, then at least it’s 5:00 somewhere, right?

I enjoyed my beverage as the cakes baked and cooled.  By the time I needed a second libation it was time to start building the cake monster.  It’s pretty simple, really:    Start with one cake layer, saturate lightly with liqueur.   I chose Kahlua because, well, I like it.   I also chose to go heavy on the saturation.  In retrospect perhaps not the best course of action considering the finished product tasted heavily boozy, but to each her own.  Once moistened with liquer give the layer a nice coat of frosting.  Place another cake layer on top and repeat for as many layers as you have baked.  Next, frost the sides of the cake tower and press into the gooey frosting a liberal amount of chocolate chips.

The original recipe called for semi-sweet but since I would be drizzling the cake with molten semi-sweet chocolate later I went for the milk chocolate variety for embellishing the sides.

Once fully frosted cover the top of the cake pile with chopped up candy bits.  Again, feel free to deviate from the original recipe and choose items you enjoy most.   I went for Twix, Hershey’s bar and a Crunch.  The final touch is a hefty drizzling of melted chocolate over the entire creation.

  Despite my best efforts the delicate drizzle turned into blobby deposits, some pooling decadently at the base of the cake.  Whatever one’s drizzle-skills I’m sure the thing will taste just as delish.

The finished product was just as I anticipated:  rich, overwhelming and most certainly one of the largest collections of chocolate on one plate I have ever seen.  The delicious addition of booze was fun; and it really added something to the cake, too.


Need ingredient details?  Here they are:

Chocolate Wasted Cake
Makes 8-12 servings
Allergy Note: contains wheat and dairy ingredients 
(See notes for allergen-friendly or vegan alternatives)

3 cups all-purpose flour 
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake

assorted chocolate candies for the top of the cake*


And for the complete original recipe click here.

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Beer Me

Come April, sunshine and warmer temperatures bring out the beer-drinker in all of us.

Or at least brings the beer drinker out of doors.

The last week at Teton Village surely puts everyone in a party spirit but we all know that the biggest shindig takes place on the 8th.  Not only are most of us enjoying a brew post-schussing, many are toasting the season mid-day, packing a cooler or maybe even saluting the morning with a mimosa.  If you’re like me, you’re starting the festivities before you even leave the house with a college-like Kegs n’ Eggs party.

Take your “Kegs n’ Eggs” pre-Closing Day party up a notch with beer cocktails.

photo courtesy of myrecipes Photo: Charles Walton IV; Styling: Buffy Hargett


What’s not to love when combining a light beer, vodka, and raspberry lemonade?  This awesome concoction via MyRecipe has got me inspired to make my brunch like none other.

  • 3/4 cup frozen raspberries
  • 3 1/2 (12-oz.) bottles beer, chilled
  • 1 (12-oz.) container frozen raspberry lemonade concentrate, thawed
  • 1/2 cup vodka
  • Garnish: lemon and lime slices
  1. Stir together first 4 ingredients.
  2. Serve over ice.
  3. Garnish, if desired.

The recipe calls for bottled, but we all know beer comes in a few forms so just measure, my friends!  Bottles, cans, kegs or growlers- The Liquor Store can fulfill your beer needs for straight suds or even the “fanciest” of cocktails.  Here’s to celebrating the ski season and celebrating beer!


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