I'll give it my best shot without going back to the Surge promotional thread:
Surge has a fast acting whey protein (faster than the kind of whey that's used for most whey protein powders), and combines 2 high GI carbs (I think it's maltodextrine and glucose??? but don't quote me on that .
The carb to protein ratio is 2 to 1 do allow for the best insulin spike to get as much nutrients into the muscle as possible immediatley after the workout. The spike wouldn't be as high if you were to have an equal amount of protein and carbs because the protein's lower GI will reduce the overall GI for the 'meal'.
Now, overprocessed carbs/sugars don't have as high of a GI spike and therefore not optimal.
If you tried to copy the same ingredients as Surge, it would most likely taste to terrible to drink because of the terrible taste of the kind of whey protein that's used, but somehow they made Surge taste good.
I would say that the next best thing would be to use a 100% whey protein (only slightly slower absorbing, but faster than a casein) and some cheap, pure glucose. That's what I use.
Just mix a 2:1 ratio of carbs to protein. If one scoop of your whey is 24g protein, then add 48g of the glucose.