Chatham Artillery Punch: A Holiday Treat For History Buffs

With Thanksgiving a few weeks away it's also time to think about entertaining at those Christmas, New Year's, and Twelfth Night parties and other special events. Long-time readers know one of my favorite preparations for those occasions is Savannah's very own concoction known as Chatham Artillery Punch. If you assemble your batch this week it should be perfect for sharing on December 4  when artillerymen honor Saint Barbara, their patron saint.

This is a deliciously smooth, flavorful and potent drink to be enjoyed responsibly in an appropriate setting. Keep in mind the longer it ferments, the more powerful, deceptive and tasty it becomes. If made this week, by Christmas it should be legendary. There is a point - say after two months - at which it becomes a lightly fruited rumtopf, and a perfect topping for ice cream or bundt. I suspect however that using it in Old Savannah as something other than a beverage would be a sacrilege.

In the past I've posted a recipe for 50 servings but this year it's reduced by half for two reasons. First, it's an expensive endeavor, and, second, a small cup can be enjoyed for a long time. The origin of today's recipe is lost to history but the assemblage of scattered notes over the decades - like the spirits themselves - produces a deliciously potent punch. A Georgia National Guard newsletter noted that a pair of soldier's socks, the stockings of a soldier's wife, and sand from Iraq were added to the punch in 2006. We're not going that far.

For 25 servings of Chatham Artillery Punch:

1 quart of strong green tea (soak about 1/4 pound of tea for a day, then strain)

Juice of 5 lemons
10 ounces brown sugar
1 quart Catawba wine (a muscadine wine may be easier to find and works as well)
1 quart Santa Cruz rum (use Virgin Islands style rum, light or dark)
1 pint brandy
1 pint dry gin (I like the flavorings in Bombay Sapphire)
1 pint rye whiskey (Bulleit 95 Rye Small Batch is a perfect choice)
1.5 pints Queen Anne cherries
1.5 pints pineapple chunks
1.5 quarts champagne

To prepare, sterilize a crock or similar vessel. Mix the tea and lemon juice, then dissolve the brown sugar and gently stir in all the alcohol except the champagne. Add the cherries and pineapple chunks carefully. Cover the crock tightly and sit aside in a cool, dark place for at least one week - a month is better. Careful sampling is permitted to insure the fermentation process is working as planned. To serve, pour the mixture carefully over a block of ice, add the champagne, and stir gently. IMPORTANT: Never refrigerate to cool ahead of serving or serve with ice cubes. 

Enjoy!

Distinctive Unit Insignia of the Chatham Artillery

The Chatham Artillery survives today as the 1st Battalion of the 118th Field Artillery Regiment of the Georgia National Guard. Their latest service was in Iraq. Their annual banquet is moving into its third century.