A Legendary Holiday Punch From Savannah

It's that time of year again when our thoughts turn to Thanksgiving, Christmas, and the new year. In this festive season  many of us attend gatherings and some of us host them. If you plan on hosting this year and want to serve your guests a taste of history I have a suggestion. Long-time readers know one of my favorite preparations for those occasions is Savannah's very own concoction known as Chatham Artillery Punch.

Here's a video sharing some of the history surrounding the punch as well as a new twist on the recipe for the non-traditionalists among us.

Although I'd be happy to try Artillery's version I'm staying with the creation of Chatham Artillery Punch as a labor of love. There's something about weeks of fermentation in a quiet corner of the house that tells me its presentation will flow with authenticity and satisfaction. In addition its maker has the honor of testing the concoction's progress from now until Twelfth Night. Just another reason to judge your quantity seriously.

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.

Chatham Artillery Punch (25 servings):

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 large (5 gallon works nicely) 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 - or longer. 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.

Mug from the DeSoto [Hilton] Savannah's now closed Lion's Den lounge   

Delicious, smooth, and potent, this drink demands responsibility. Also keep in mind that the longer it ferments, the more powerful, deceptive and tasty it becomes. There is a point - say after two months - at which the punch becomes a lightly fruited rumtopf, a perfect topping for ice cream or bundt. To be honest, I suspect using it in Old Savannah as something other than a beverage would be a sacrilege. Regardless of how you plan to enjoy Chatham Artillery Punch, know that your expense and anticipation will be rewarded. I once brewed a batch for eight weeks. It was legendary.