by Wilbur, Todd
• MAKES 1 DRINK.
PLANET HOLLYWOOD SHOOTERS
The pressure’s on. It’s time for shooters and you haven’t a clue what to make. Don’t worry, I’ve got your back. Pick any one of these clone recipes for shooters from Planet Hollywood and you’ll be tonight’s big hero. By the way, it’s best to start at the top of the list (Blue Hawaii). See, I told you, I’ve got your back.
BLUE HAWAII
¾ ounce Malibu Rum
¾ ounce blue curaçao liqueur
splash pineapple juice
splash sweet & sour mix (from
page 231)
BUBBLE GUM
¾ ounce vodka
¾ ounce banana liqueur
splash cranberry juice
splash grenadine
GRAPE CRUSH
¾ ounce vodka
¾ ounce DeKuyper Pucker Grape
Liqueur
splash sweet & sour mix (from
page 231)
splash Chambord liqueur
1. Combine all ingredients for your choice of shooter in a shaker with a handful of ice, and shake.
2. Strain into a 2-ounce shot glass and serve.
• MAKES I SHOOTER.
PEANUT BUTTER & JELLY
½ ounce Frangelico liqueur
¾ ounce Chambord liqueur
½ ounce Bailey’s Irish Cream
1. Combine Frangelico and Chambord in a shaker with a handful of ice and shake well.
2. Strain into a 2-ounce shot glass.
3. Gently pour the Bailey’s into the shot glass. It will first sink, then rise to the top as a floater.
• MAKES 1 SHOOTER.
PLANET HOLLYWOOD SWEET DEATH BECOMES HER
With a name like Sweet Death Becomes Her this drink’s got to be good. With four different rums in there, you won’t care what it’s called.
½ ounce light rum
½ ounce Malibu rum
½ ounce Bacardi 151 Rum
½ ounce Captain Morgan spiced
rum
4 ounces (½ cup) pineapple juice
splash 7UP
GARNISH
pineapple slice
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Combine all ingredients, except 7UP, in a shaker and shake well.
3. Pour over the ice and add a splash of 7UP on top.
4. Garnish with a pineapple slice on the rim, drop in a maraschino cherry, and serve with a straw.
• MAKES 1 DRINK.
PLANET HOLLYWOOD TERMINATOR
Terminator is right. Look at all the different liquors that go into this one: vodka, rum, gin, Grand Marnier, Kahlúa. Be sure to paint the ceiling before you start drinking these so that later you’ll have something nice to look at.
¾ ounce vodka
¾ ounce white rum
¾ ounce gin
¾ ounce Grand Marnier liqueur
¾ ounce Kahlúa liqueur
2 ounces (¼ cup) sweet & sour
mix (from page 231)
1 ounce cranberry juice
splash beer
GARNISH
orange wedge
1. Fill a 16-ounce glass with ice.
2. Mix all ingredients, except beer, in a shaker and shake well.
3. Pour over ice.
4. Pour a splash of beer over the top, garnish with an orange wedge, and serve with a straw.
• MAKES 1 DRINK.
RED LOBSTER BAHAMA MAMA
If you’re going to clone a cocktail from Red Lobster you have to include the chain’s signature drink, don’t you think?
1 ounce Captain Morgan spiced
rum
1 ounce Bacardi light rum
3 ounces (approx. cup)
pineapple juice
3 ounces (approx. cup) orange
juice
¾ ounce grenadine
1 cup ice
GARNISH
orange wedge
1. Combine all ingredients in a blender. Blend until ice is crushed and drink is smooth.
2. Pour into a 16-ounce glass and garnish with an orange wedge on the rim. Serve with a straw.
• MAKES 1 DRINK.
RED LOBSTER BUTTER-TINI FUNTINI
A creamy white martini that’s buttery, rich, and smooth. Plus it’s a cinch to make.
1½ ounces butterscotch schnapps
1 ounce Bailey’s Irish Cream
2 ounces (¼ cup) half-and-half
1. Chill a martini glass by filling it with ice and water.
2. Combine all ingredients in a shaker with a handful of ice. Shake well.
3. Dump ice water out of martini glass and pour in drink.
• MAKES 1 DRINK.
RED LOBSTER THE HAWAIIAN FUNTINI
If it’s a “Funtini” is it still a martini? Think about that as you’re sipping this simple combination of Malibu rum and homemade pina colada mix served up in a trendy martini glass.
1½ ounces Malibu rum
3 ounces (approx. cup) pina
colada mix (from page 230)
1. Chill a martini glass by filling it with ice and water.
2. Combine all ingredients in a shaker with a handful of ice. Shake well.
3. Dump ice water out of martini glass and pour in drink.
• MAKES 1 DRINK.
RED LOBSTER RED PASSION COLADA
Ah, Alizé.The chilled blend of cognac and fruit makes magic with pina colada mix in this take on a chain specialty.
3 ounces Alizé Red Passion
4 ounces (½ cup) pina colada
mix (from page 230)
1 cup ice
GARNISH
pineapple slice
1. Combine all ingredients in a blender and blend until ice is crushed and drink is smooth.
2. Pour into 14-ounce glass. Add a splash of Alizé to the top of the drink.
3. Garnish with a pineapple slice on the rim of the glass, and serve with a straw.
• MAKES 1 DRINK.
RED ROBIN ABSOLUT LEMONADE
Amaretto works its nutty magic to set this drink apart from other cloned lemonade cocktails in this book. Use pre-made lemonade or get up the gumption to make it yourself from fresh-squeezed lemons as described in the clone recipes on pages 88-90.
1 ounce Absolut Citron vodka
½ ounce amaretto liqueur
8 ounces (1 cup) lemonade
GARNISH
lemon wedge
1. Fill a 16-ounce glass with ice.
2. Add Absolut Citron and amaretto.
3. Fill with lemonade, add a lemon wedge and a straw, and serve.
• MAKES 1 DRINK.
RED ROBIN JAMAICAN SHAKE
More like dessert than a cocktail, really. You won’t hear me complain.
½ cup ice
½ ounce amaretto liqueur
½ ounce Grand Marnier liqueur
½ ounce Kahlúa liqueur
2 ounces (¼ cup) milk
1½ cups vanilla ice cream
GARNISH
whipped cream
1. Add ½ cup of ice to a blender.
2. Add amaretto, Grand Marnier, Kahlúa, milk, and ice cream to the blender.
3. Blend for 15 to 20 seconds or until the ice is crushed and the drink is smooth.
4. Pour the shake into a large glass, add whipped cream to the top, add a straw, and serve.
• MAKES 1 DRINK.
RED ROBIN SAND IN YOUR SHORTS
To make this layered drink, Chambord is poured into the glass even before the ice is added. Stirring it before serving is not an option.
½ ounce Chambord raspberry
liqueur
½ ounce vodka
½ ounce peach schnapps
½ ounce Midori liqueur
½ ounce triple sec liqueur
3 ounces (approx. cup) orange
juice
1 ounce sweet & sour mix (from
page 228)
1 ounce cranberry juice
<
br /> GARNISH
orange wedge
maraschino cherry
1. Pour the Chambord into the bottom of a 16-ounce glass.
2. Fill the glass with ice, then add the vodka, peach schnapps, Midori, and triple sec.
3. Without stirring the drink, add the orange juice and sweet & sour mix.
4. Top the drink off with the cranberry juice. Serve the drink, un-stirred, with a garnish of orange wedge and maraschino cherry speared on a toothpick, plus a straw.
• MAKES 1 DRINK.
RED ROBIN T. N . T.
This one’s a variation on the old-time potent favorite, Long Island Iced Tea. While the restaurant has another version of this drink made with the less-expensive “well” alcohol, this concoction is whipped up with top shelf stuff comprising—as the menu says—“a powder keg of ingredients . . . and a blasting cap full of cola.” Still, you can use your favorite liquors or whatever you have on the shelf, be it on the top, middle, or bottom.
½ ounce Beefeater gin
½ ounce Smirnoff vodka
½ ounce Bacardi light rum
½ ounce triple sec liqueur
1 ounce sweet & sour mix (from
page 231)
3 to 4 ounces (to ½ cup) cola
GARNISH
lemon wedge
1. Add ice to a 16-ounce glass.
2. Add the ingredients in the order listed, topping the drink off with Pepsi or Coke to the top of the glass.
3. Add a wedge of lemon and a straw, and serve.
• MAKES 1 DRINK.
T.G.I FRIDAY’S BANANA SPLIT BLENDER BLASTER
If you ever crave a banana split, but don’t have all the ingredients, mosey over to your well-stocked bar and make one of these drinks from Friday’s Blender Blaster selections. It’s like drinking the traditional version you usually consume with a spoon.
½ ounce banana liqueur
½ ounce strawberry liqueur
½ ounce crème de cacao liqueur
2 scoops vanilla ice cream
2 ounces (¼ cup) frozen
sweetened sliced strawberries,
thawed
¼ ripe banana
3 ounces (approx. cup) milk
½ cup ice
GARNISH
whipped cream
banana slice
maraschino cherry
1. Put all ingredients in a blender and blend on high speed until smooth. You may have to stop the blender to stir the drink with a spoon to help it blend better.
2. Pour drink into a 14-ounce glass. Add a dollop of whipped cream on top of the drink, then add a banana slice to the edge of the glass.
3. Put a maraschino cherry on the side of the whipped cream and serve with a straw.
• MAKES 1 DRINK.
T.G.I. FRIDAY’S ELECTRIC LEMONADE
Good thing you’re wearing aqua blue so this drink won’t show up when Dexter over there spills one on you. Fortunately, or unfortunately, this version of Friday’s bright blue lemonade cocktail goes down real fast, be it into your gullet or onto a cosmic jumpsuit.
1¼ ounces vodka
1 ounce blue curaçao liqueur
4 ounces (½ cup) sweet & sour
mix (from page 231)
splash Sprite
GARNISH
lemon wedge
1. Fill 14-ounce glass with ice.
2. Add vodka, blue curaçao, and sweet & sour mix to a shaker and shake it up.
3. Pour the drink over the ice, add a splash of Sprite followed by a squeezed lemon wedge and a straw.
• MAKES 1 DRINK.
T.G.I. FRIDAY’S HAWAIIAN VOLCANO
Behold, the eruption of sweet, fruity flavors. Okay, that was bad. But the drink’s great.
1 ounce vodka
1 ounce amaretto liqueur
¾ ounce Southern Comfort
2 ounces (¼ cup) pineapple juice
2 ounces (¼ cup) orange juice
½ ounce lime juice
¾ ounce grenadine
GARNISH
orange slice
lemon wedge
lime wedge
maraschino cherry
1. Fill a 14-ounce glass with ice.
2. Shake up all liquid ingredients in a shaker. Pour over the ice.
3. Add an orange slice to the rim of the glass, then add a wedge of lemon and a wedge of lime into the glass. Finish it off with a maraschino cherry and a straw.
• MAKES 1 DRINK.
T.G.I. FRIDAY’S JUNE BUG
I know candy. I like candy. And this drink, senator, tastes just like candy.
1 ounce Midori liqueur
¾ ounce Malibu rum
¾ ounce banana liqueur
2 ounces (¼ cup) pineapple juice
2 ounces (¼ cup) sweet & sour
mix (from page 231)
GARNISH
maraschino cherry
1. Fill a 14-ounce glass with ice.
2. Shake all liquid ingredients in a shaker and pour over the ice.
3. Add a maraschino cherry and a straw.
• MAKES 1 DRINK.
T.G.I. FRIDAY’S LIGHTS OF HAVANA
Just because it’s tropical doesn’t mean it’s typical. There’s a lot of Malibu rum flowing out there these days, and when it’s mixed with Midori and fruit juices you’ve got a drink only those without a single sweet tooth in them could turn down.
1¼ ounces Malibu rum
1¼ ounces Midori liqueur
2 ounces (¼ cup) orange juice
2 ounces (¼ cup) pineapple juice
splash soda
GARNISH
orange slice
lime slice
1. Fill a 14-ounce glass with ice.
2. Add liquid ingredients to a shaker and shake well. Pour over ice.
3. Cut a bit into a slice of orange and a slice of lime and add them to the rim of the glass.Throw in a straw and serve.
• MAKES 1 DRINK.
T.G.I FRIDAY’S STRAWBERRY SHORTCAKE BLENDER BLASTER
Friday’s gave its selection of ice cream cocktails the spiffy name “Blender Blasters,” otherwise known as milk shakes with an attitude. Shock ’em all with this one when amaretto pitches in to help re-create the taste of a real strawberry shortcake.
1½ ounces amaretto liqueur
2 scoops vanilla ice cream
2 ounces (¼ cup) milk
2 ounces (¼ cup) frozen
sweetened sliced strawberries,
thawed
½ cup ice
GARNISH
whipped cream
1 fresh strawberry
1. Put all ingredients in a blender and blend on high speed until smooth. You may have to stop the blender to stir the drink with a spoon to help it blend better.
2. Pour drink into a 14-ounce glass. Add a dollop of whipped cream on top of the drink, then add a fresh strawberry to the edge of the glass. Serve with a straw.
• MAKES 1 DRINK.
Z’TEJAS Z’ BIG STICK MARGARITA
In the southwestern cities where Z’Tejas serves these incredible margaritas, they are truly legendary. The secret mixture is made fresh every day in a freezing dispenser machine with a dirt-cheap brand of tequila and custom-made sweet & sour mix. Perhaps that’s the beauty of this drink. It’s one of the most potent margaritas around, but with the addition of sweet liqueurs, its strength is well hidden. Even though the chain uses a special machine to make this one, preparing your own clone doesn’t require any special equipment. It does take patience, however. Most good things do. But before long you’ll be enjoying either a clone of Z’ Big Stick with three layers of liqueurs, or a copy of the Famous Chambord Raspberry Margarita, the drink that earns “Best Margarita in Town” awards for the chain on a regular basis.That recipe follows this one.
You can, of course, drink the basic margarita base without the liqueurs, but the added liqueurs give the drink its charm. To create the margarita, you just mix all the ingredients in a pitcher and put it in the fre
ezer for at least 4 hours, even overnight if you can.The cocktail won’t freeze solid since there’s tequila in there. When it’s frozen, you take it out, and give it a little stir until it’s the perfect slushy consistency.
This recipe clones the tall, 14-ounce drink served in a pilsner glass with layers of Chambord, Midori, and blue curaçao. The restaurant limits customers to just two of these drinks per visit. Try it and you’ll find out why.
2 cups warm water