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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

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