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Drinks

Good job! You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite drinks here. New recipes added every week.

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    Score: 4.80. Votes: 10

    Menu Description: "Sutter Home White Zinfandel with DeKuyper Luscious Peachtree schnapps, pineapple juice and lemon-lime soda. Served Mucho size over ice with fresh fruit." 

    No need to waste expensive wine duplicating this incredibly refreshing new cocktail from Applebee's. Sutter Home White Zinfandel, which runs around 5 bucks a bottle, is the brand of choice at the chain, but feel free to use any white zinfandel on the shelf, even if it's in a box. The wine will be diluted with peach schnapps and other ingredients, so no matter which wine you pick, you'll always get a delicious, thirst-quenching cocktail that's perfect for warm weather hang time.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.75. Votes: 4

    With over 120 restaurants in 28 states, Joe's Crab Shack is one of the country's largest seafood restaurants. The chain is famous for its BBQ crab and hourly server line dances, but Joe's also has an impressive cocktail menu. When the weather's frigid, this coffee drink with a kick is a great way to warm up the innards.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 4.00. Votes: 1

    These two tasty cocktails make good use of berry-flavored vodkas from Stolichnaya: Stoli Razberi and Stoli Blueberi. The Raspberry Iced tea is a creative riff on a Long Island Ice Tea, although not as strong. I think you'll find its a more enjoyable, tastier drink than the Long Island original. The Cran Blueberri Lemonade is a simple cocktail with strong berry flavors. Three fresh blueberries dropped into the glass may remind you of the three coffee beans traditionally served in a snifter of sambuca as a toast to health, wealth and happiness. Ill drink to that.

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    Score: 4.00. Votes: 2

    Mai Tai creator and restaurateur Victor Bergeron well-documented his original secret formula: His recipe from 1944 is a delicious blend of 17-year-old rum, lime juice, orange curacao, simple syrup and orgeat for a subtle flavoring of almond. When Vic's Tahitian friends sipped his new creation, they said "Mai Tai Roa Ae"—Tahitian for "out of this world, the best." So Vic named his drink "Mai Tai," and the rest is cocktail history.

    The recipe has changed throughout the years using younger rums and various fruit and citrus juice measurements—you can find these other versions of the Mai Tai posted around the Internet. There is even a Trader Vic's Mai Tai mixer available in some stores. But nowhere will you find a formula for the "World Famous" $9.50 caramel-colored cocktail currently served at the 30 Trader Vic's restaurants that dot the globe. Why not? Because the secret ingredient in the current recipe is a concentrated syrup that is only available for commercial use at the restaurant chain. And that's the first formula we need to duplicate to get the exact flavors of the restaurant version into our home clone. I secured some of this "secret" concentrated mix, and figured out how to clone it using a super-sweet simple syrup solution plus orange and almond extracts. That's the first step. After that, add lime juice, lemon juice and dark rum, plus the syrup to a glass full of crushed ice; apply the proper garnishes; and you will have recreated two refreshing servings of one of the world's most famous cocktails.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Our version of the 150-year-old classic with Pisco and pineapple juice. Served on the rocks."

    Pisco is a South American grape brandy produced in Peru and Chile, and both countries claim to have invented the original version of this cocktail which is made with pisco, simple syrup, lime juice, egg white and bitters. You could say it's South America's margarita. Cheesecake Factory, however, has added other juices, plus sweet-and-sour to the mix, and swapped out the egg white for Frothee (look for this drink-foaming ingredient at liquor stores and bar supply outlets). Shake up all the ingredients with flair until foamy and pour the drink into a wine glass or martini glass to serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Malibu's great mango-flavored rum is the star in the Mango Martini, along with a little < Kern's mango nectar. It goes down fast. Then there's the stronger Pomegranate Margarita Martini. If you like tequila, this is your drink. It's mixed with Patron Silver tequila and Patron's 80-proof Citronge orange liqueur. You'll also need some real grenadine syrup, the kind made with real pomegranate juice. Stirrings makes a good one. You can also used pure pomegranate juice—like Pom Wonderful—but you'll also have to add some simple syrup since pomegranate juice is tart. Each of these drinks is served straight up in a large martini glass, but you can also add ice to the drinks. And a bendy straw.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 3

    You don't need rum to make a great mojito—just check out this variation on one of the most popular cocktails of the new millennium. Where white rum is usually found in this drink, America's largest casual Mexican food chain mixes in silver tequila and Cointreau orange liqueur. Add to that a little sweet-and-sour mix and a squirt of agave syrup and you have a tasty mash-up of margarita and mojito. Agave syrup is used as a sugar substitute, and it can be found in many markets now, or in specialty and health food stores. The same brand of agave syrup On the Border uses in this drink (Wholesome) can be found at Whole Foods.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    The Margarita Presidente is Chili's fancy designer libation made from Sauza Conmemorativo, Cointreau, and Presidente brandy. It's served up in a salt-rimmed martini glass along with additional servings in a shaker on the side. The drink comes highly recommended by the dozens of placards and signs dangling from rafters overhead in Chili's bar. I do concur.

    This clone recipe should fill your glass around three times, and your head with many happy thoughts.

    Source: Top Secret Recipes Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 4.00. Votes: 1

    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.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    It's like eating a key lime pie, except there's no crust, it looks like a martini, and you're drinking it. For the whipped cream in this recipe be sure to use the canned kind with a nozzle top. Estimate about a cup's worth into the shaker with everything else and shake it up real good.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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