Aquavista Water

Chocolate Milk

Coconut, Strawberry Lemonade, or Coconut Pineapple.

Mountain Dew Kickstart

Rockstar

Pepsi, Diet Pepsi, Root Beer, Mountain Dew, Diet Mountain Dew, 7-Up, Dr. Pepper, Diet Dr. Pepper, Strawberry Lemonade, or Tropicana Light Lemonade.

Large

Regular

Orange, guava, strawberry, banana, pineapple, and vanilla frozen yogurt.

Kahuna Claridge

Cranberry, blackberry, blueberry, pineapple, and vanilla frozen yogurt.

Blair Storm

Kick'n Kaleo

Aloha Alani

Parker Ripcurl

Orange, guava, strawberry, mango, and pineapple.

Kalia - Lia

Malia Mango

Doc Holiday

Rockstar (flavor varies)

Gatorade Glacier Freeze

Aquafina Water

Raspberry Iced Tea

Unsweetened Iced Tea

Sweetened Iced Tea

Gatorade Fruit Punch

Pink Lemonade

Yellow Lemonade

Wash the cucumber, lemon, lime, and mint thoroughly. Thinly slice half a cucumber lengthwise or into rounds until you have about 1/2 cup of slices. Cut the lemon in half and slice half of it into thin rounds for garnish; juice the remaining half to yield about 1 tablespoon of lemon juice. Cut a quarter of a lime and juice it to yield about 1 teaspoon of lime juice.

Prep produce

In a clean pitcher, add the cucumber slices and torn mint leaves (reserve a couple of whole sprigs for garnish). Add the honey and a pinch of sea salt. Using a muddler or the back of a wooden spoon, gently press and twist on the cucumber and mint for about 20–30 seconds to release their juices and oils without pulverizing them.

Muddle aromatics

Pour 4 cups of chilled filtered water into the pitcher over the muddled cucumber and mint. Add the freshly squeezed lemon and lime juices. Stir gently to dissolve the honey and distribute flavors. Taste and adjust: add an extra 1/2 teaspoon honey if you want more sweetness or another pinch of salt if flavors feel flat.

Combine with water

Cover the pitcher and refrigerate for at least 30 minutes, ideally 1–2 hours, to let flavors infuse. If you need it immediately, let it sit at room temperature for 10–15 minutes. Flavor will intensify the longer it infuses (up to 12 hours).

Chill and infuse

When ready to serve, add ice cubes to individual glasses or to the pitcher. Pour the infused water into glasses, including a few cucumber slices and a mint leaf in each. Garnish with thin lemon or lime slices and an extra mint sprig. Serve cold.

Serve

chilled filtered water

cucumber

fresh mint leaves

lemon

lime

honey

sea salt

ice cubes

thin lemon or lime slices (for garnish)

extra mint sprigs

Place the unsweetened cocoa powder and granulated sugar in a small bowl or heatproof cup. Add the hot water (about 2 tablespoons) and whisk vigorously until a smooth, lump-free paste forms. Dissolving the cocoa and sugar first prevents graininess in the milk.

Make cocoa paste

Pour 2 cups of cold (or room-temperature) whole milk into a larger mixing glass or pitcher. Add the cocoa paste and whisk steadily until fully incorporated and the mixture is uniform in color. If using chocolate syrup, add it now and whisk to combine.

Combine with milk

Stir in 1 teaspoon of vanilla extract and a pinch of fine salt. Taste and adjust sweetness: add up to 1 more teaspoon of sugar or extra chocolate syrup if you prefer sweeter chocolate milk.

Season and flavor

If you want cold chocolate milk, fill a serving glass with 4 ice cubes (optional) and pour the chocolate milk over the ice. Stir briefly and serve immediately.

Serve cold

To serve warm, heat the milk gently in a small saucepan over low heat until steaming but not boiling (about 3–4 minutes), whisking occasionally. Remove from heat, whisk in the cocoa paste, vanilla and pinch of salt until smooth, then pour into a mug and serve.

Serve warm (optional)

Storage: Refrigerate any leftover chocolate milk in a covered container for up to 2 days. Shake or stir well before serving, as some separation may occur.

whole milk

unsweetened cocoa powder

granulated sugar

hot water

vanilla extract

fine salt

optional: chocolate syrup (for extra sweetness or garnish)

optional: ice cubes (for cold chocolate milk)

In a pitcher combine 0.5 cups canned coconut water, 0.25 cups white grape juice concentrate (or 0.25 cups light sugar syrup), 1 teaspoon coconut extract, 0.5 cups fresh lemon juice, and 2 tablespoons simple syrup. Stir until the concentrate/syrup and extract are fully incorporated.

Make coconut base

Just before serving, add 4 cups cold carbonated water to the pitcher and gently fold to preserve bubbles. Fill four serving glasses with ice, pour the coconut Bai evenly into each glass, and garnish each with a lemon wheel and a sprinkle of toasted shredded coconut if desired.

Hull and roughly chop 6–8 strawberries. Place them in a blender with 1 tablespoon of simple syrup and blend to a smooth purée. Strain through a fine mesh sieve if you prefer a silky texture.

Prepare strawberry purée

In a pitcher combine 0.25 cups white grape juice concentrate (or 0.25 cups simple syrup), 0.5 cups fresh lemon juice, and the 0.5 cups strawberry purée. Stir until blended. Add 4 cups cold carbonated water and gently fold to combine.

Serve over ice in four glasses, garnish with strawberry slices and a lemon wheel.

In a pitcher combine 0.5 cups canned coconut water, 0.5 cups fresh pineapple juice, 0.25 cups white grape juice concentrate (or 0.25 cups simple syrup), 0.5 cups fresh lemon juice, and 2 tablespoons simple syrup. Stir until fully combined.

Make coconut-pineapple blend

Add 4 cups cold carbonated water just before serving and gently fold to keep carbonation. Serve over ice in four glasses, garnish with pineapple wedge and a lemon wheel, and optionally sprinkle toasted shredded coconut on top.

carbonated water (seltzer)

white grape juice concentrate (or light cane sugar syrup)

fresh lemon juice

natural coconut extract

canned coconut water (unsweetened)

fresh pineapple juice

fresh strawberry purée (about 6–8 medium berries blended)

simple syrup (1:1) or agave

fresh strawberry slices

lemon wheel

toasted shredded coconut (optional)

pineapple wedge (optional)

Place a tall glass (16–20 oz) in the freezer for a few minutes or fill with ice to chill. Then empty that ice and add 1 cup of fresh ice cubes to the glass.

Chill and fill

In a measuring cup or small pitcher, pour 8 fl oz Mountain Dew and 2 fl oz orange juice. Add 0.5 fl oz cold brewed coffee only if you want the extra coffee-citrus kick (this matches some Kickstart varieties). Stir gently to combine.

Measure and mix

Add 0.5 fl oz fresh lime juice and 0.25 fl oz simple syrup or agave if you like it sweeter. Stir again until incorporated.

Adjust acidity and sweetness

If you prefer a lighter carbonation (closer to RTD Kickstart mouthfeel), add 1 fl oz chilled sparkling water and stir gently once. If you like full soda fizz, skip the sparkling water addition.

Optional fizz adjustment

Pour the mixed liquid over the ice in your prepared glass, leaving a little headspace if the drink is very fizzy.

Garnish with a lime wheel or wedge on the rim and an optional orange twist. Serve immediately with a straw.

Mountain Dew (original or preferred flavor)

Orange juice (freshly squeezed if possible)

Sparkling water (chilled, optional to adjust fizz)

Cold brewed coffee or coffee concentrate (optional for extra kick)

Lime juice (fresh)

Simple syrup (1:1 sugar to water) or agave (optional, for extra sweetness)

Ice cubes

Lime wheel or wedge (for garnish)

Orange twist or wheel (optional garnish)

Chill a tall glass by placing it in the freezer for a few minutes or filling it with ice and water for 1 minute, then discard the water. Add approximately 1 cup of fresh ice to the glass so it is about 3/4 full.

Chill and add ice

Measure and add 0.5 oz fresh lime juice to the glass over the ice. If you prefer a slightly sweeter drink (particularly with Pure Zero), add 0.25 oz simple syrup.

Open a 12 fl oz can of Rockstar (Original, Pure Zero, or Punched) and slowly pour it into the glass over the back of a spoon or down the side to preserve carbonation.

Using a stirrer or bar spoon, gently stir the drink 4–6 times to evenly combine the lime juice (and simple syrup if used) with the energy drink without flattening it.

Garnish with a lime wheel or wedge on the rim and optionally tuck a mint sprig alongside the ice for aroma.

Serve immediately with a straw. Note: consume responsibly and do not mix with alcohol unless following legal and health guidelines.

Rockstar energy drink (Original, Pure Zero, or Punched)

Fresh lime juice

Simple syrup (optional for sweetness balance)

Lime wheel or wedge (garnish)

Mint sprig (optional garnish)

Tall glass (16–20 oz)

Stirrer or bar spoon

Choose a clean large fountain cup (about 20 fl oz capacity).

Select cup

Fill the cup with 1 cup of ice cubes, leaving enough headspace for the beverage (roughly 1 inch from the rim).

Select the beverage from the fountain or dispenser: Pepsi, Diet Pepsi, Root Beer, Mountain Dew, Diet Mountain Dew, 7-Up, Dr. Pepper, Diet Dr. Pepper, Strawberry Lemonade, or Tropicana Light Lemonade.

Hold the cup at a slight angle beneath the dispenser nozzle and press the lever or button. Pour until the liquid level reaches approximately 1 inch below the rim (about 20 fl oz total including ice displacement). For carbonated beverages, pour gently to minimize excessive foaming; for lemonades, pour at a steady rate.

If foam builds up, pause briefly and allow it to settle before topping off to reach the target fill level.

Wipe any drips from the cup rim. If desired, add a lemon wedge for lemonade or to garnish other beverages by sliding it onto the rim.

Insert a straw and serve immediately chilled.

Pepsi (or chosen fountain soda/juice)

Ice (cubes)

Lemon wedge (for lemonades or to garnish soda)

Straw

If using a chilled 12 fl oz can or bottle of your chosen beverage (Pepsi, Diet Pepsi, Root Beer, Mountain Dew, Diet Mountain Dew, 7-Up, Dr. Pepper, Diet Dr. Pepper, Strawberry Lemonade, or Tropicana Light Lemonade), simply remove cap, place on a napkin or coaster, and serve cold. Optionally add a lemon wedge to lemonade or 7-Up.

Chilled bottled/canned serving

Fill a 16 oz serving cup about two-thirds full with ice (about 1 cup). Dispense approximately 12 fl oz of the selected soda or lemonade into the cup over the ice. Leave a small headspace to avoid overflow. For Strawberry Lemonade or Tropicana Light Lemonade, garnish with a lemon wedge if desired.

Fountain/dispensed serving (cup with ice)

This menu item represents one regular-sized soft drink. Choose one flavor from the list. Nutritional content and sweetness depend on the chosen beverage (regular vs diet/light). If substituting between bottles and fountain, volume should be approximately 12 fl oz per serving.

Notes on selection

Pepsi (or substitute)

Diet Pepsi (or substitute)

Root Beer

Mountain Dew

Diet Mountain Dew

7-Up

Dr. Pepper

Diet Dr. Pepper

Strawberry Lemonade

Tropicana Light Lemonade

Lemon wedge (for lemonade or 7-Up)

Hull the strawberries and roughly chop them. Peel and cube the pineapple. Peel and mash the ripe banana in a small bowl. If using whole guava, peel and purée it, then strain to remove seeds for a smooth texture; otherwise use strained guava nectar.

Prep fruit

Allow the vanilla frozen yogurt to sit at room temperature for 5–10 minutes so it softens slightly for easy blending but does not melt into a liquid.

Measure and soften yogurt

In a high-speed blender, add the orange juice, guava purée, strawberries, mashed banana, pineapple, and the softened vanilla frozen yogurt.

Combine ingredients

Add the optional 1 tablespoon sugar or simple syrup if you want it sweeter, the 1 teaspoon honey if using, 1 teaspoon fresh lime juice, and 1/4 cup coconut milk (or regular milk) to help with blending. These are adjustable: add more milk a tablespoon at a time if the mixture is too thick to blend smoothly.

Adjust sweetness and texture

Blend on medium-high until completely smooth and creamy, about 30–45 seconds depending on your blender. Stop and scrape down the sides as needed. The final texture should be thick, like a dense smoothie—thick enough to spoon but still pourable. If it becomes too thin, fold in an extra 1/4 cup softened frozen yogurt by hand to thicken.

Blend to uniform consistency

For a colder, firmer result, transfer the blended mixture to an airtight container and freeze for 15–30 minutes, stirring once after 10 minutes to avoid iciness. If you prefer a soft-serve texture, skip this step and serve immediately.

Chill briefly (optional)

Scoop or pour the Kahuna Claridge into 4 serving glasses or bowls. Garnish each serving with a slice of pineapple or strawberry and a mint leaf. Serve immediately with spoons or straws.

Portion and garnish

Store any leftovers in an airtight container in the freezer for up to 2 weeks. Thaw in the refrigerator for 20–30 minutes and stir well before serving to restore creaminess.

Storage

fresh orange juice

guava purée (or strained guava nectar)

strawberries (hulled)

ripe banana (mashed)

fresh pineapple (cubed)

vanilla frozen yogurt (softened)

granulated sugar or simple syrup (optional, adjust to taste)

honey (optional, for extra roundness)

light coconut milk or regular milk (to adjust blending/thickness)

fresh lime juice (to brighten flavors)

pineapple or strawberry slice (for garnish)

mint leaves

In a medium mixing bowl, whisk together the Greek yogurt, granulated sugar, and vanilla extract until the sugar is fully dissolved. This should take 1–2 minutes of vigorous whisking. Add the milk and corn syrup (if using) and whisk until smooth and fully combined. Taste and adjust sweetness: it should be slightly sweeter than you want the final frozen yogurt to be because freezing mutes sweetness.

Sweeten and flavor yogurt

Chill the mixture: cover the bowl and refrigerate the yogurt base for at least 1 hour (or up to 4 hours). Chilling improves texture and helps the ice cream machine work more efficiently.

Combine the cranberries, blackberries, blueberries, diced pineapple, granulated sugar (2 tbs), lemon juice, and 3 tbs water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until the berries burst and the pineapple softens and the mixture thickens slightly, about 6–8 minutes. If using frozen berries, cook until the excess water has mostly evaporated and the mixture is thickened.

Cook fruit to concentrate flavor

Remove the pan from heat and let the fruit cool for 5 minutes. Transfer the fruit to a blender or use an immersion blender to purée until smooth. For a very smooth frozen yogurt, pass the purée through a fine-mesh sieve into a bowl to remove seeds and fibrous bits, pressing with the back of a spoon. Taste and, if the purée needs extra sweetness, stir in up to 1 tbs powdered sugar. Cool the purée to room temperature, then refrigerate until cold (at least 30 minutes).

Purée and strain (optional)

Once the yogurt base and the fruit purée are well chilled, assemble your ice cream maker according to the manufacturer's instructions. Pour the chilled yogurt base into the frozen-churner and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Churn the yogurt base

When the yogurt is nearly done, spoon about one-third of the berry-pineapple purée into the machine and allow it to incorporate briefly (10–20 seconds) for small ribbons. Stop the machine and transfer a layer of frozen yogurt into a shallow, freezer-safe container. Add several spoonfuls of purée and use a spatula or knife to gently swirl — do not overmix; you want visible ribbons of fruit. Repeat with remaining yogurt and purée, finishing with a few streaks of purée on top for a pretty marbled look.

Layer and swirl

Firm up in freezer: Smooth the top, cover the container tightly with plastic wrap or a lid, and freeze for at least 2–4 hours until firm enough to scoop well. For a softer scoop, freeze 1–2 hours; for firmer, refrigerate overnight.

Bring to scoopable temperature: Remove the frozen yogurt from the freezer 5–10 minutes before serving to soften slightly for easier scooping.

Serve: Scoop into bowls or cones and garnish with fresh berries or pineapple chunks. If desired, sprinkle a tiny pinch of salt on each serving to enhance flavors.

Storage: Store the remaining frozen yogurt in an airtight container in the freezer for up to 2 weeks. If ice crystals form, let the container sit at room temperature for 5–10 minutes and stir before serving.