50+ Friends Club Cookbook -- Beverages -- Chatham Artillery Punch

Return to
Cookbook Index | Chapter Index

Chatham Artillery Punch

From the Kitchen of: Sandy
Source: Southern Heritage - Socials and Soirees

1 (4-oz) can green tea

2 quarts cold water

juice of 9 oranges

juice of 9 lemons

1 (l-lb) package light brown sugar

1/2 cup firmly packed light brown sugar

2 (10-oz) jars maraschino cherries, drained

3 liters Rhine wine

1 liter white Virgin Island rum

1 liter brandy

2 liter gin

1 (750ml) bottle Rye whiskey

3 (750ml) bottles champagne, chilled

Combine tea and water; let stand overnight.
Press and strain, discarding leaves.
Combine tea and remaining ingredients, except champagne, in a non-metal 5-gallon container.
Stir well.
Cover and let ferment 4 weeks in a cool, dark place.
Stain liquid, discard cherries.
Pour liquid into bottles.
Chill as needed.
Just before serving, dilute each gallon of chilled stock with 1 bottle of champagne.
Pour over an ice mold in a punch bowl.
Yield: about 3 gallons.