Red Lobster® Cranberry-Apple Sangria

4 oz. canned cranberries, pureed
1 bottle of Chardonnay
1 bottle of White Zinfandel
2 oz. Tuaca liquor
1 mini-bottle (approximately 1 2/3 oz.) of Sour Apple Pucker
1 mini-bottle (approximately 1 2/3 oz.) of Triple Sec
4 oz. cranberry juice
2 oz. orange juice
Orange wedges and green apple chunks for garnish

Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces. In a two-quart container or pitcher, combine all the ingredients. Stir well and store in refrigerator until ready to serve. Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks. *Make a day in advance so all of the flavors can blend

Red Lobster® Margaritas

1/2 cup fresh lemon juice (from 4 to 5 lemons)
1/2 cup fresh lime juice (from 2 to 3 limes)
A splash of fresh orange juice (from half an orange)
1 cup sugar
1 1/2 cups tequila
3/4 cup Triple Sec
3 3/4 cups water
Ice

In a pitcher (or blender), combine the sugar and water. Stir until the sugar is dissolved. Add the lemon and lime juices, and the splash of orange juice. Mix in the tequila and the Triple Sec, and stir well. Keep in the refrigerator until ready to serve.

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Red Lobster® Fresh Melon Mojito

6 sprigs Fresh Mint
1 ½ Cup Ripe Honeydew (medium cubes)
1 tsp Sugar
1 ea Lime (juice only)
¼ Cup Cucumber (peeled, seeded, small dice)
1 qt Lemonade
6 oz Light Rum

Combine melon, cucumber, and lemonade in blender, blend until liquefied and strain into pitcher of ice with 3 of the mint sprigs Combine the remainder of the mint, lime, and sugar in bottom of glass and muddle together Add rum and shake/stir well Pour rum/mint mixture over ice with melon lemonade Serve chilled and garnished with fresh mint and lime