Red Robins Coco Loco Recipes

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

Steps:

• For the burgers: Mix the ground beef, onions, panko, salt, pepper, Worcestershire sauce and egg. Form into 4 patties. Pan fry or broil the patties to desired doneness. Remove any excess oil from the pan and set aside for the gravy.
• For the gravy: Combine the butter and excess burger oil and heat in a saucepan. Add the flour and whisk out any lumps to create a smooth roux. Slowly add the beef broth, stirring constantly until smooth. Add the Worcestershire and salt and pepper to taste. Cook until thickened and the flour taste is gone.
• For the plate: Serve the burger patties on a bed of hot steamed rice, with a fried egg over each and gravy drizzled on top.

Steps:

• Blend all until smooth.
• Garnish as you wish.
• Drink with caution, and have FUN!

Steps:

• Add grenadine and orgeat into a bottom of glass.
• Mound ice into glass.
• Add white rum and orange curaco.
• Add OJ, sweet and sour, and pineapple juices.
• "Float" Bacardi dark rum and Myers dark rum on top.
• **Should go in a glass aprox 13- 15 ounces***.

Steps:

• Blend until smooth, top with whipped cream, chocolate sprinkles and a cherry. Serve. This recipe yields 1 serving.

Steps:

• Combine all ingredients in a large 2-quart container and stir until thoroughly mixed.
• Cover and chill in the freezer until mixture reaches the consistency of soft sorbet, about 24 hours.
• Once chilled, turn on the ice-cream maker and pour in the coconut mixture.
• Spin in the ice-cream maker until thick and slushy, about 20 minutes. Keep cocktail chilled in the ice-cream maker base while serving.

Steps:

• With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
• Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
• In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
• Pour a small float of 151-proof rum over the top of the drink.
• Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

Steps:

• Blend all ingredients with 1/2 cup ice. Add more ice as you wish.