Coke Zero

Cherry Coke

Coke

Lemonade

Ginger Ale

Dr. Pepper

Skinny's Balls (3)

Onion Rings (8)

Chicken Wings (10)

Mozzarella Sticks (5)

Chicken Tenders (4)

Mushrooms, Sweet Peppers, Cherry Hot sauce, American cheese, and bleu cheese crumbles

Cheesesteak

Buffalo Chicken

Ribeye Steak

Toppings ($2)

Lettuce, Tomatoes, Onions, Pickles, Mushrooms, Sweet Peppers, Cherry Peppers, Banana Peppers

Toppings ($1)

Spinach, Broccoli Rabe, Long Hots

(Coke, Coke Zero, Cherry Coke, Dr. Pepper, Ginger Ale, Lemonade)

Fountain Soda

Smart Water

Skinny's Balls

Inside Out

Pizza Roll

Chicken Wings

If Coke Zero is not already chilled, place the bottle/can in the refrigerator for at least 30 minutes or in an ice bucket for 10–15 minutes. Place the glass in the freezer for 5–10 minutes if you prefer an extra-cold drink.

Chill and prepare glass

Fill your glass about three-quarters full with ice cubes (approximately 1 cup).

Add ice

Open the can or bottle carefully. Pour 12 fl oz (one typical can) of chilled Coke Zero gently over the ice to preserve carbonation. Pour down the side of the glass or over a bar spoon to reduce foaming.

Pour Coke Zero

If desired, squeeze a lime wedge over the drink and drop it in, or add a maraschino cherry on top for color.

Garnish (optional)

Serve immediately with a straw or bar spoon. Enjoy while cold.

Serve

Coke Zero (chilled)

Ice cubes

Lime wedge (optional)

Maraschino cherry (optional)

Highball or Collins glass

Bar spoon

Bottle opener (if using a glass-bottled Coke Zero)

Chill a 16 oz tall glass in the freezer for 5–10 minutes or fill it with ice to cool while you prepare the other ingredients.

Prepare glass

If you used the glass to chill, empty it and add 1 cup of ice cubes (or 1/2 cup crushed ice for a slushier texture). Pour 1 1/2 tablespoons of maraschino cherry syrup into the bottom of the glass.

Add ice and syrup

Drop 1 maraschino cherry into the glass and, if using, add 1/2 teaspoon fresh lime juice to brighten the flavor. Muddle the cherry very briefly (1–2 gentle presses) with the back of a spoon to release a touch of fruit without making it gritty.

Add cherries and lime

Slowly pour 12 fl oz of chilled cola down the side of the glass to preserve carbonation and reduce foaming. Pour until the glass is about 1/2 inch from the top.

Pour cola

Using a long spoon or straw, gently stir the drink once or twice to incorporate the cherry syrup into the cola. Avoid vigorous stirring to keep the drink fizzy.

Stir gently

Add the remaining maraschino cherry on a cocktail pick or drop it into the drink as garnish. Taste and add extra cherry syrup to taste if you prefer a sweeter, stronger cherry flavor. Serve immediately with a straw.

Garnish and serve

cola (chilled)

maraschino cherry syrup (from jar)

fresh maraschino cherries (or jarred), plus 1 for garnish

fresh lime juice (optional)

ice cubes

crushed ice (optional)

maraschino cherry syrup (extra, to taste)

If possible, chill the glass in the refrigerator or freezer for 5–10 minutes before serving to keep the drink colder longer.

Chill

Place 1 cup of ice cubes into a tall glass. Adjust the amount of ice based on preference and glass size.

Slowly open a 12 oz can or bottle of Coca-Cola. Tilt the glass slightly and pour the cola gently over the ice to preserve carbonation and minimize foaming.

If using, squeeze the lime wedge lightly over the drink and drop it in for a bright citrus note. Alternatively, use a lemon wedge. Add a mint sprig or maraschino cherry as garnish if desired.

Serve immediately with a straw or stirrer. Enjoy while cold.

Coca-Cola (or cola of choice)

Lemon wedge (optional)

Fresh mint sprig

Maraschino cherry

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir to combine over medium heat and bring just to a simmer until the sugar is fully dissolved (about 3–5 minutes). Do not boil vigorously. Once the sugar is dissolved and the liquid is clear, remove from heat and let cool to room temperature (about 20 minutes).

Make syrup

Transfer the cooled syrup to a clean container and refrigerate if not using immediately. Syrup will keep in the refrigerator for up to 2 weeks.

Roll the lemons on the counter while pressing to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons depending on size). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excessive pulp if you prefer clearer lemonade.

Juice the lemons

In a 2-quart pitcher, combine 1 cup fresh lemon juice, 1 cup cooled simple syrup, and 4 cups cold water. Stir well and taste. Adjust sweetness by adding more simple syrup (2 tablespoons at a time) or more cold water to dilute if too strong.

Combine

Add 2 cups of ice cubes to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish with lemon slices and fresh mint leaves if using. Serve immediately. Refrigerate any leftover lemonade in a covered container for up to 3–4 days; stir before serving as separation may occur.

Chill and serve

granulated sugar

water

fresh lemons (juice)

cold water

simple syrup

lemon slices (for garnish)

fresh mint leaves (optional)

Peel the ginger root with the edge of a spoon or a vegetable peeler and roughly chop it into 1/4–1/2 inch pieces. You should have about 4 ounces by weight (roughly a 3–4-inch piece).

Prepare ginger

In a small saucepan combine the chopped ginger, 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently for 15 minutes to extract ginger flavor.

Simmer syrup

Remove the pan from heat and let the ginger steep in the syrup for 30 minutes for a stronger flavor (or 10–15 minutes for a milder ginger).

Steep

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. Stir in the 2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice while syrup is still warm. Let cool to room temperature, then chill in the refrigerator. The syrup will keep covered in the fridge for up to 2 weeks.

Strain and finish

Fill four serving glasses with ice (about 1/2 cup ice per glass). For each 1-cup serving: add 2 tablespoons (30 ml) ginger syrup to the glass, then top with 1 cup (240 ml) cold club soda or sparkling water. Stir gently to combine. Adjust sweetness/ginger intensity by adding more or less syrup (taste as you go).

Mix drink

Garnish each glass with a slice of lime or lemon and a mint sprig if using. Serve immediately while fizzy.

If you prefer a non-alcoholic bottled-style ginger ale with finer bubbles, use chilled carbonated water and pour over a bar spoon to preserve carbonation. For a spicier version, increase fresh ginger to 6 oz or reduce steeping time for a brighter ginger heat.

Notes

fresh ginger root

fresh lemon juice

fresh lime juice

cold club soda or chilled sparkling water

fresh mint sprigs (optional, for garnish)

lime or lemon slices (optional, for garnish)

Combine the granulated sugar and brown sugar with 1/4 cup of the carbonated water in a small saucepan. Warm over low heat, stirring constantly, just until the sugars dissolve completely. Do not boil. Remove from heat and allow to cool slightly.

Make simple syrup base

Once cooled to warm (not hot), whisk in the remaining 1 3/4 cups carbonated water gently to avoid losing too much carbonation. Set aside.

In a small bowl or measuring cup, combine the cola or vanilla extract, almond extract, cherry syrup, orange zest (or extract), fresh lemon juice, grated ginger (or ginger syrup), nutmeg, allspice, and vanilla bean paste if using. Stir vigorously until evenly combined.

Prepare flavor blend

Taste a small teaspoon of the concentrate mixed with a teaspoon of the syrup base to check balance. Adjust cherry, lemon, or almond extracts in 1/8 tsp increments if needed — the goal is a complex, fruity, lightly spiced profile reminiscent of Dr. Pepper.

If you prefer a smoother, clearer soda, strain the flavor concentrate through a fine mesh sieve or coffee filter to remove any solids (grated ginger, zest bits).

Stir the flavoring concentrate into the prepared soda base until fully incorporated. Chill the mixture in the refrigerator for 20–30 minutes to let flavors marry.

Fill a tall glass with ice (about 1 cup). Pour 1/2 cup of the flavored soda mixture into the glass.

Top with 1/2 cup chilled club soda or seltzer to add sparkle and adjust sweetness. Stir gently to combine.

Garnish with a maraschino cherry and a slice of lemon if desired. Serve immediately.

Store any leftover flavored soda mixture in a sealed bottle in the refrigerator for up to 3 days. Re-carbonate with chilled club soda when serving to regain fizz.

carbonated water

brown sugar (light, packed)

cola extract or vanilla extract

almond extract

cherry syrup or grenadine

dried orange zest (or 1/2 tsp orange extract)

lemon juice (fresh)

ginger (fresh, grated) or ginger syrup

nutmeg (freshly grated)

allspice (ground)

vanilla bean paste (optional for depth)

cold club soda or seltzer (chilled)

maraschino cherry (optional, garnish)

lemon slice (optional, garnish)

Heat a nonstick skillet over medium heat. Add the chopped spinach (no oil needed if pan is nonstick) and cook, stirring, until wilted, about 1–2 minutes. Remove to a bowl and let cool slightly, then squeeze out excess moisture with a clean towel or paper towel. Finely chop again if large pieces remain.

Wilt and chop spinach

Drain canned artichoke hearts well and pat dry. Finely chop them into small pieces so they distribute evenly in the rice balls.

Prepare artichokes

In a large mixing bowl combine the 3 cups cooked rice, chopped wilted spinach, chopped artichoke hearts, 3 tbs grated Parmesan, and 2 tbs softened cream cheese. The cream cheese helps bind; if rice is very dry you can add another teaspoon.

Add the beaten egg, 1 tsp minced garlic, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest. Stir thoroughly with a spatula or use clean hands to mix until uniformly combined. The mixture should hold together when pressed. If too loose, add up to 2 tbs additional grated Parmesan or chill 15 minutes to firm up.

Taste and adjust seasoning (small taste, careful with raw egg — you can cook a tiny pinch in a microwave for safety). If mixture is too wet, add a tablespoon more panko or grated cheese.

Prepare three shallow bowls: one with 1 tbs flour, one with the additional beaten egg, and one with 1 cup panko breadcrumbs.

Portion the rice mixture into 8–12 balls (depending on preferred size). For the menu listing “(3)” you may form 3 larger balls — about 3/4 to 1 cup rice mixture each — or make 8 smaller bites. Press each portion firmly into a compact, round ball with slightly damp hands to prevent sticking.

Dredge each ball first in flour, shake off excess, dip in beaten egg, then roll in panko until evenly coated. Place on a tray while you finish coating all balls.

Heat 2–3 tbs oil in a large skillet over medium heat until shimmering. Add rice balls (don’t overcrowd) and cook 3–4 minutes per side, turning gently with a spatula or tongs, until golden brown and crisp on all sides and heated through (internal temp ~165°F/74°C). Transfer to a paper-towel–lined plate to drain. If making larger balls, reduce heat slightly and cook a few minutes longer to ensure heated through without burning crust.

Shallow Frying (recommended for crisp exterior)

Preheat oven to 400°F (200°C). Lightly spray a baking sheet with nonstick spray or brush with oil. Place coated rice balls on the sheet spaced apart and lightly spray the tops with cooking spray. Bake 18–22 minutes, turning once halfway, until golden and crisp. For extra color, switch oven to broil for 1–2 minutes while watching closely.

Baking (lighter option)

To make a quick sauce, stir together 1 tbs Greek yogurt or sour cream, 1 tsp lemon juice, 1 tsp minced fresh parsley or dill, 1/4 tsp salt and a pinch of black pepper. Adjust to taste.

Serve the rice balls warm with the sauce on the side or drizzled lightly. Garnish with extra grated Parmesan and a sprinkle of chopped parsley if desired.

Leftovers: store cooled rice balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to regain crispness, or air-fry at 350°F (175°C) for 6–8 minutes.

cooked short-grain rice (preferably sushi or Arborio)

fresh spinach, washed, stems removed, finely chopped

canned artichoke hearts, drained and finely chopped

grated Parmesan cheese

cream cheese, softened

egg, beaten

minced garlic (about 1 clove)

salt

black pepper, freshly ground

lemon zest

panko breadcrumbs

all-purpose flour

additional beaten egg (for dredging)

olive oil or neutral oil for shallow frying

nonstick cooking spray (optional, for baking)

Greek yogurt or sour cream

lemon juice

minced fresh parsley or dill

black pepper

Peel the large yellow onion and slice into 3/4-inch thick rings. Gently separate the slices into individual rings. Use the largest intact rings for frying; set smaller pieces aside for another use or double-batter them.

Slice and separate

Arrange three stations: a shallow bowl with 1/2 cup flour mixed with 1/2 teaspoon seasoned salt (for dry dredge), a medium bowl for batter, and a third shallow dish with panko breadcrumbs. Have a wire rack set over a baking sheet ready to drain fried rings.

Set up stations

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until evenly combined.

Make dry batter mix

In a separate small bowl whisk 1 large egg with 3 tablespoons milk until smooth. Stir the egg mixture into the dry mix. Whisk in 1/2 cup cold sparkling water a little at a time until a smooth, slightly thick but pourable batter forms. Do not over-mix; a few small lumps are fine. Batter should coat the back of a spoon.

Make wet batter

Place the reserved 1/2 cup flour (with 1/2 tsp seasoned salt) in a shallow bowl for the first dredge. Place 1 cup panko breadcrumbs in a third shallow dish. If you prefer a finer crust, pulse panko briefly in a food processor for a few seconds.

Prepare dredges

Pour about 1 to 1.5 inches of vegetable oil into a heavy skillet, Dutch oven, or deep fryer—about 1 cup for a small skillet though more may be needed to reach 1 to 1.5 inches depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise immediately but not burn.

Heat oil

Working in batches of 3–5 rings (do not crowd), gently toss each onion ring in the flour dredge to coat and shake off excess. Dip ring into the batter, letting excess drip back into the bowl, then immediately press into the panko breadcrumbs to fully coat. For an extra-crispy double coat: return the panko-coated ring briefly to the batter and then again to the panko.

Coat onion rings

Carefully lower coated rings into hot oil using tongs or a spider. Fry 2–3 minutes per side, turning once, until deep golden brown and crisp. Maintain oil temperature between 320–350°F; reduce heat if browning too quickly. Fry remaining rings in batches, allowing oil to return to temperature between batches.

Fry until golden

Use a slotted spoon or spider to transfer fried rings to the wire rack set over a baking sheet to drain. Immediately sprinkle lightly with finishing salt while still hot. If desired, garnish with chopped fresh parsley. Keep cooked rings warm in a single layer in a low oven (200°F/95°C) while finishing remaining batches.

Drain and season

Serve the onion rings hot with your choice of dipping sauces (ranch, spicy mayo, ketchup, or barbecue). These quantities yield about 6–8 large/premium onion rings depending on ring size and how many smaller rings are used.

cornstarch

baking powder

kosher salt

paprika

milk

cold sparkling water

extra all-purpose flour (for dredging)

seasoned salt (or additional kosher salt)

large yellow onion

vegetable oil (or canola/sunflower) for frying

finishing salt

optional: chopped fresh parsley

Pat the wings dry with paper towels. If whole, separate at the joint into drumette and flat (or leave whole). Drying helps the skin crisp.