Roy Yamaguchi's national chain of Hawaiian fusion restaurants serves a martini that will have you singing "Tiny Bubbles" with your imaginary monkey friend Cecil. Whole bottles of Skyy vodka, Stoli Vanil, and Malibu rum are dumped into a giant decanter along with some sugar and pineapple chunks. After three days, when all the hunks of pineapple are floating, the cocktail's ready to be served—shaken, not stirred—in a chilled martini glass. This is a perfect clone to prepare in advance of your next swinging pool party since the recipe makes around 36 drinks.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: “Lobster cognac butter sauce.” 

Next time you make lobster, save the shells, because that’s what you’ll need for the delicious lobster cognac sauce that makes this signature entrée from Roy’s so special. This recipe is great for entertaining, not only for the nice presentation, but also because the two sauces can be made in advance and chilled, then reheated in small saucepans—or even in the microwave—just before preparing the fish.

Roy’s chefs bake this signature “lava cake” dessert in parchment paper-lined metal cylindrical molds that are slipped off the soufflé when plating the dish. Fortunately we don’t have to locate a restaurant supply outlet to obtain similar molds when the tool we need is easily found in every supermarket. Save the 4-ounce cans that hold diced peppers or whatever you may find that comes in small cans with a 2 ½-inch diameter. Cut off the top and bottom, remove the labels, wash the cans, and you have the exact same size molds as those used at Roy’s. The recipe for the batter is simple with only 4 ingredients, but plan ahead for this dessert because the batter needs to chill in the molds before baking so that the centers stay gooey and uncooked like the original.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.