The original drink contains two parts Ginger ale, one part orange juice, and a small splash of grenadine, however, the orange juice is often omitted.  A more typical, basic recipe involves a ratio of 12 oz Ginger ale to 1 oz grenadine.

Lemon Tree

• 12 oz. - Lemon-lime soft drink

• 1 oz - grenadine

• garnished with a fresh lemon

Jolly Roger

Arnold Palmer

An Arnold Palmer consists of half iced tea (either sweetened or unsweetened) and half lemonade. It is said to be the favorite beverage of legendary golfer Arnold Palmer!

Real Ice Tea (Is Sweet)

Ingredients

• 3 family sized tea bags

• a pinch baking soda (about 1/4 teaspoon)

• 1 to 1 1/3 cups of sugar

Directions

Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water (the soda takes out the bitterness and darkens the tea....this small amount doesn't change the taste) and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.

Recipe compliments of http://www.grits.com

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Boston Cooler

As if Boston needed to be any cooler!

• 12 oz. - ginger ale

• 1 Scoop - vanilla ice cream

Death from the Kettle

Ingredients

• Coffee (6 tsp per cup)

• Powdered malt extract (2 tsp per cup)

• Drinking chocolate (3 tbsp per cup)

• Chocolate-Coffee Swirl Ice-cream (1 tbsp per cup)

Put powdered ingredients in bottom of tall, chilled glass. Add just enough boiling water to cover powdered ingredients. Mix until thick paste forms. ¾ fill glass with milk. Add ice-cream. Stir vigorously till paste and milk mix. Drink!

Lime Sherbert Punch

In a large punch bowl, empty the contents of a gallon of lime sherbert, preferably intact. You can soak the gallon bucket in a sink of warm water first to loosen up the sides, allowing the sherbert to slide out into the punch bowl. Also, if you don’t plan on using the bucket again, carefully tap a hole in the bottom with a knife to let air in and make the sliding process easier.

Cover the sherbert with citrus soda and let it sit for a few minutes. Serve. Add more citrus soda as needed until the sherbert is gone or fully melted into the liquid.

Five Alive Frozen Punch

If you did save that gallon bucket from your sherbert in the recipe above, use it here.

Mix Five Alive concentrate as the directions indicate. Five Alive works best, but is increasingly unavailable in some areas. Any citrus punch will do.

Add a small jar of maraschino cherries, juice and all. Stir and cover. Stick in the freezer, making sure there is enough room in the bucket for expansion of the liquid as it freezes.

An hour before serving, remove from the freezer. About 15 minutes before serving, pour citrus soda over the chunk of frozen goodness, using a fork to help break up the ice, turning it into slush. Transfer to a punch bowl or serve from the bucket. Enjoy!
 

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Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed. Pour into a big frosty glass. Garnish with a lime, a pineapple wedge and snazzy looking umbrella!

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The "Drive-Thu"
Bill's Favorite

1) Locate your favorite coffeeshop with a drive-through window

2) Proceed to order speaker (confirm that you're not talking to the trash can)

3) Place order to taste

4) Move up to the pick-up window

5) Drive immediately to the nearest "Bill Mallia & The Gulf Stream Band" show.  Upon entering the venue, take caution, contents could be hot!

Hot Pineapple Cranberry Sip

Ingredients:

• 2.00 c Pineapple juice

• 2.00 c Cranberry juice cocktail

• 1/4 c Honey

• 1/3 tsp Ground cloves

• 1 tsp Grated lime peel

Directions:

Combine pineapple juice, cranberry juice, honey and cloves in a large saucepan. Bring to a boil one minute. Remove from heat. Sprinkle with grated lime peel.

Hot Spicy Lemonade Punch

Ingredients:

• 4  cups  Cranberry juice

• 2/3  cup  Sugar

• 12  ounces  Lemonade concentrate, thawed

• 4  cups  Water

• 2  tablespoons  Honey

• 6    Whole cloves

• 2    Cinnamon sticks, broken

• 1    Lemon, sliced and unpeeled

Directions:

In slow-cooking pot, combine cranberry juice, sugar, lemonade concentrate, water and honey. Tie cloves and cinnamon in small cheesecloth square. Add spice bag and lemon slices to juices. Cover and cook on low for 3 to 4 hours. Remove spice bag.