It's that time of year again. Thanksgiving is but a week away and quickly followed by the holiday party triad of Christmas, New Year's, and Twelfth Night. It's never too early to think about a menu. If you think about serving a punch and want something really special this post is for you. Long-time readers know one of my favorite preparations for these occasions is Savannah's very own concoction known as Chatham Artillery Punch. In 1977, I was introduced to it at the Lion's Den in the DeSoto Hilton - now the DeSoto Hotel - in Savannah. If you assemble your batch this week it should be tasty even for Thanksgiving and perfect for sharing on December 4 when artillerymen honor their patron saint, Barbara. In the weeks following Saint Barbara"s Day the punch mellows into a smooth and even more delicious and potent beverage.
Chatham Artillery Punch is a 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 perfect for topping 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. On the other hand I will say that quality ingredients make a quality product.
Chatham Artillery Punch
Yield: 25 servings
1 quart strong green tea (soak about 1/4 pound of tea for a day, then strain)
Juice 5 lemons
10 ounces brown sugar
1 quart Catawba wine (a muscadine wine may be easier to find, Georgia's Chateau Elan Muscadine is a fine choice)
1 quart Santa Cruz rum (Pusser's Rum Blue Label recommended)
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, stir gently, and serve immediately. IMPORTANT: Never refrigerate to cool ahead of serving or serve with ice cubes.
Enjoy!
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| Distinctive Unit Insignia of the Chatham Artillery |
The Chatham Artillery survives today as Battery B, 1st How. Battalion, 118th Headquarters and Headquarters Battery, 48th Armored Division Artillery, Georgia National Guard. The regiment traces its roots to 1751 and the 118th Field Artillery, Georgia Militia. Their latest deployment was to Afghanistan in support of Operation Enduring Freedom in 2009.
Regardless of what's in your cup on the evening of December 4, remember the men and women of the Chatham Artillery at their annual banquet in Savannah. Raise your cup to their nearly 250 years of service and remember their motto: "He does not know how to give up."
Over the coming holiday triad mentioned earlier know that your time, expense and anticipation will be rewarded as you and your guests enjoy this great Savannah tradition. I once brewed a batch for eight weeks. It was legendary. Almost fifty years later people still talk about it.
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