A Historic Beverage For Your Holiday Toasts

November's cool breezes and infinitely clear blue skies signal the start of an annual ritual in Savannah. It's time to start the punch. And so it is as many families, old and new, begin their preparations for Christmas, New Year's Eve , and Twelfth Night entertaining by setting aside a batch of Chatham Artillery Punch. It is by far the city's most historic and memorable cocktail. 

In 1977 I was introduced to Chatham Artillery Punch at the Lion's Den in the DeSoto Hotel in Savannah. It reminded me of rumtopf, only it was better. Much better. The elite military unit for which it is named, one of the oldest in the nation, has a storied history of defending Georgia and the United States for over two centuries, including service in Iraq and Afghanistan. Today the unit serves as the 1st Battalion, 118th Field Artillery, Georgia Army National Guard. The punch always graces their celebration of Saint Barbara's Day and Christmas. I can think of no better way to end a traditional celebration of Christmas in Georgia than with a cup of this delicious, storied beverage.

In my opinion, the following recipe - derived from several formulations and an archival source that shall remain nameless - captures the historic flavors nicely, although, I'm sure they varied over the years, depending on the ingredients at hand. (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.) 

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 5 gallon 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 put in a cool, dark place for at least one week, better yet two weeks or longer. Careful sampling is permitted to insure the fermentation process is working. To serve, pour the mixture carefully over a block of ice, add the champagne, and stir gently. Never refrigerate to cool ahead of serving or serve with ice cubes.

This is a deliciously smooth, flavorful and potent drink to be enjoyed responsibly in an appropriate setting. It is not for every party. 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, 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.


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.