Pomala

Ice cubes
5 measure cold cola
1 measure lime juice
1/2 measure grenadine
1 slice lime
1 maraschino cherry

Put ice cubes into tall glass. Pour in cola, lime juice and grenadine. Stir and garnish with lime and cherry.

Bora-Bora

Ice cubes
3 measures pineapple juice
3 measures dry ginger ale
1/2 measure grenadine
1 tsp lime juice
1 slice lime
1 maraschino cherry

Pour pineapple juice, grenadine and lime juice into a cocktail shaker half filled with ice cubes. Shake well and strain into an ice filled glass. Top up with ginger ale and garnish with lime and cherry.

Cinderella

Ice cubes
2 measures orange juice
2 measures pineapple juice
1 measure lemon juice
1/2 measure gomme syrup
1 measure soda water

Half fill a cocktail shaker with ice cubes. Add the pineapple and orange juice, lemon juice and gomme syrup. Shake well and strain into an ice filled glass. Top up with soda water. Decorate with a slice of lemon.

Shirley Temple

3 measures cold lemon or lime soda
2 measures cold ginger ale
1 tsp grenadine
1 maraschino cherry
1 slice orange

Fill a chilled glass with the lemon or lime soda and ginger ale. Add the grenadine and garnish with the cherry and orange.

Paradise Sunset

Makes 1 drink

2 oz grenadine syrup
8 oz fresh orange juice
3 oz fresh cream
1 tsp powered sugar

Pour 1 1/2 oz of the grenadine into a pina-colada glass. Blend the orange juice, fresh cream and sugar seperately. Pour into glass. Float 1/2 oz of the grenadine on top. Garnish with orange wheel and mint leaf.

Raspberry Lemonade Slush

46 oz pineapple juice
12 oz lemonade concentrate
6 oz lemon juice 

3 pkg raspberry Kool-aid
4 cups sugar
2 pkg frozen raspberries

Mix all ingredients together and pour into 9”x13” pan. Freeze until slushy. Serve in cold glasses.

Raspberry Lemonade

8 – 8 oz servings

10 oz frozen, sweetened raspberries in syrup, thawed
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)

In microwave-safe bowl, combine raspberries, water and sugar. Cover and microwave on high 4 minutes or until boiling. Whisk mixture to break up raspberries.

Place ice in pitcher. Strain raspberry mixture over ice. Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; chill.

Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.