Grand Lux Copycat Food

SPICY RUM PUNCH (GRAND LUX CAFE COPYCAT/CLONE)

Steps:

• 1. Make spicy rum punch in advance using the following ADDITIONAL ingredient amounts: 1/4 cup pomegranate cranberry juice cocktail, 1/4 cup orange juice, 1/4 cup pineapple juice, 3/4 cup sugar, and 1 T cayenne pepper. Blend cayenne pepper and sugar in a small bowl. Add spicy sugar to juices in saucepan. Heat to dissolve/melt sugar. Store in a squirt bottle (like a restaurant ketchup one) in the refrigerator.
• 2. Blend 3 T granulated sugar with 1 teaspoon cayenne pepper. Using a 16-ounce capacity glass (I used a wide mouth stemmed ice tea glass), dip the rim of the glass in 1/4 cup of pineapple juice poured into a bowl wide enough to accommodate the upended glass. Pour spiced sugar onto a dessert plate. Spin the upended glass in the spiced sugar, being sure to completely coat both sides of the rim of the glass a half a centimeter inches.
• 3. Fill glass with ice (halfway). Add syrup, juices, liqueur, and rum. Stir. Either float the fruit garnish in the drink or skewer the pieces together with a cocktail pick.
• 4. Enjoy. You've earned it! Make sure to lick a bit of the spiced-sugar rim with each sip. (Translation: This is not a beverage to enjoy with a straw.).

GRAND LUX CAFE BUFFALO SPRING ROLLS

Steps:

• Cook chicken breasts by placing into a pot of water, along with boillion cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut chicken into small bitesized pieces. Combine shredded chicken, Franks's Red Hot sauce, and mozarella cheese. Place about 2 teaspoons of chicken mixture onto springroll and roll springroll, secure springroll with beaten egg.
• Heat cooking oil to 350 degrees. Fry a springrolls a couple at a time until all are done, do not overcrowd, or add too many because the temperature of oil would drop too low and the springrolls wouldn't be crisp. Drain cooked springrolls on paper towels and serve with blue cheese and celery sticks.