Chatham Artillery Punch

Products Used

Ingredients

  • 2 quarts green tea*
  • Juice of 1 dozen lemons
  • 1 1/4 pounds Dixie Crystals Light Brown Sugar
  • 2 quarts Catawba wine
  • 2 quarts Santa Cruz rum
  • 1 quart Hennessy (3-star) brandy
  • 1 quart dry gin
  • 1 quart rye whiskey
  • 2 cups cherries
  • 2 cups pineapple cubes
  • 2 1/2 quarts champagne

      Directions

      1. Mix tea with lemon juice, preferably in a cedar tub, then add brown sugar and liquors.  Let this mixture set for at least 1 week or perferably 2 weeks, in a covered container.
      2. After setting period and when ready to serve, pour mixture over a cake of ice.  Never chill in refrigerator or used crushed ice.
      3. When this is done, add cherries, pineapple cubes and champagne, pouring in slowly and mixing with a circular motion.
      Dixie Crystals Insight

      Notes:

      1. To make tea, soak 1/4 pound green tea in 2 quarts water overnight in a tin bucket. Strain before using.
      2. Recipe was originally published in the 1994 HomeMade Good News Cookbook. Adapted from Junior League of Savannah Cookbooks.
      3. This recipe makes a large quantity of punch, so best served at parties or other events, or reduce the recipe for smaller quantities.
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