 |  |  |  |
| | | |
Navy Team Recipe - ThaiCoke INGREDIENTS *Makes 4 Cups of Syrup 5 C water 1 1/2 C palm sugar 5 lemongrass stalks, remove outer leaves, mashed 4" piece of galanga or ginger, peeled, thinly sliced 1 bunch of fresh mint, torn leaves 12 leaves Thai basil, torn leaves Mint leaf Key lime wedges Sugar cane stick DIRECTIONS Simmer the water, palm sugar, lemongrass and galanga for 25 minutes. Strain and add mint basil. Refrigerate until cold. Strain again Add 2 ounces of syrup to an 8 oz tumbler fill glass 3/4 with crushed ice. Add three mint leaves and squeeze in 1/2 key lime. Pour in Coke and top off glass. Mix with sugarcane stick. |
Coast Guard Recipe - Pineapple Ginger Jammer INGREDIENTS 1/2 Juice of half a lemon 1oz Ginger Syrup 1 oz Pineapple Fanta 3 oz Fresca Lemon Peel Grilled Pineapple Orange Fanta DIRECTIONS: Freeze Orange Fanta into Ice Cubes Fill Tumbler with Fanta Rocks (Ice Cubes) Add Lemon Juice, Ginger Syrup, Pineapple Fanta, Fresca This cocktail is stirred not shaken. Garnish with Lemon Peel and Grilled Pineapple |
Army Team Recipe - Cherry Vanilla Coke Icee INGREDIENTS *Makes 48 Oz 3/4 C Diet Coke w/ Lime 3/4 C Cherry Coke (Chilled) 1 C Frozen Raspberries ½ C Maraschino Cherries w/ Juice 4 C Ice ½ C Rimming Sugar 1 ea. Vanilla Bean DIRECTIONS Up to 24 hours in advance, split the vanilla bean in half lengthwise. Place the vanilla bean in the sugar so the sugar can absorb the flavor of the vanilla bean. Remove the vanilla bean and scrap seeds into sugar mixture. Pulse the sugar in a food processor until the texture is very fine. Wet the rim of a that you will be using to serve the icee in. Dip the rim of the glass in the sugar mixture. Place chilled coke, raspberries, maraschino cherries and ice in a blender and mix until smooth. Pour Icee in sugar rimmed glass and garnish with mint, raspberry and a maraschino cherry. |
Air Force Team Recipe - Luscious Sippers INGREDIENTS *serves 8 6 T lemon-lime Bacardi mix (COKE PRODUCT) 2 T lemon/lime peel 2 eggs ½ C sugar 1 T vanilla 4 C buttermilk 1 C vanilla ice cream DIRECTIONS: In a large bowl, whisk eggs, sugar and vanilla. Add Bacardi mix, lemon/lime peel and buttermilk, continuing to whisk constantly until well blended. Pour mixture into a bowl of a 9 cup food processor or blender. Add ice cream and blend mixture until ice cream is blended and liquid has become frothy. |
| TEAM NAVY |
| TEAM AIR FORCE |
| TEAM COAST GUARD |
| TEAM ARMY |
| The 2009 Coca-Cola Military Chef Challenge . |
2009 Competition Results 2009 Competition Video 2009 Competition Photos 2009 Contestants 2009 Punch Recipes 2010 Competition |
