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Chatham Artillery Punch

Earlier today I stumbled across a place called the River House, and was fucking tickled to find they served Chatham Artillery Punch, which is exceptionally ass kicking, since it was created in Savannah, GA probably around 200 years ago, as the house punch of the Chatham County Artillery of Savannah, Georgia, formed May 1st, 1786.

“When you visit the town of Savannah
Enlist ‘neath the temperance banneh,
For if you should lunch,
On artillery punch,
It will treat you in sorrowful manneh.”
- Old Klingon Proverb.

Chatham Artillery Punch
1 ½ gal. Catawba Wine
½ gal. Rum (probably Jamaican)
1 qt. Gin
1 qt. Brandy
½ pt. Benedictine
2 qt. Maraschino Cherries
1 ½ qt. Rye Whiskey
1 ½ gal. Strong Tea (probably black)
2 ½ lbs. brown sugar
1 ½ qts. Orange juice
1 ½ qts. Lemon Juice
Mix from thrity-six to forty-eight hours before serving. Add one case of champagne when ready to serve.

The owner says this will make 5 gallons, and trying to reduce this amount ends is disaster. They, however, make their batches 20 gallons at a clip. Well played, sir.

The CA Punch is a like an American version of Sangria – but the good stuff – not the stuff that tastes like rotting fruit. It’s definitely one of the more substantial and boozy punches I’ve had, and the topping of Champagne makes it a bit lighter and fizzier. Umm, apparently four was too many.

Posted on December 24, 2009 at 3:57 pm
This entry was posted in Uncategorized and tagged Brandy, Gin, History, Recipes, Rum, Rye, Whiskey. Bookmark the permalink.