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.
My Roy's Hawaiian martini recipe below makes around 36 drinks. Prepare it in advance of your next swinging pool party, and say "hello" to Cecil for me.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
- 2 750 ml bottles Skyy vodka
- 1 750 ml bottle Stoli Vanil vodka
- 1 750 ml bottle Malibu rum
- 1 6-ounce can pineapple juice
- 1 cup granulated sugar
- 1 fresh pineapple, sliced
1. Combine the vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug. Add the sugar and stir until dissolved.
2. Slice the top and bottom off of a fresh pineapple. Slice the pineapple in half then slice the halves in half to make quarters. Cut the rind from each of the quarters, then slice the quarters into 1/2-inch thick slices. This will make several bite-size wedges. Add the pineapple slices to decanter, and let the mixture sit for 3 days at room temperature.
3. To make the drink, shake 3 ounces of the martini blend with ice and strain it into a chilled martini glass. Garnish with one piece of pineapple from the decanter, speared on a toothpick.
Makes about 36 servings.
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For my Carrabba's Bread Dipping Blend copycat recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients, but you've got one of those right?
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Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."
In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.
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Menu Description: "Fresh vegetables, beans and pasta in a light tomato broth—a vegetarian classic."
Olive Garden's minestrone soup is jam-packed with beans, zucchini, onion, tomatoes, carrots, pasta, and spices; but O.G.'s secret formula doesn't include chicken broth. Canned vegetable broth found in the soup aisle of most markets works as a base here in this secret formula that bursts with flavor as a purely vegetarian dish.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.