Artillery Punch Recipes

ORIGINAL CHATHAM ARTILLERY PUNCH

Steps:

• Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
• Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.

ARTILLERY PUNCH

Steps:

• Combine all ingredients, except sugar syrup and lemon peel, in a large punch bowl with a block of ice. Stir gently and add a little sugar syrup. Decorate with lemon peel twists. Serve in 4-ounce punch glasses.For a more flavorful punch, make the block of ice from the tea.

CHATHAM ARTILLERY PUNCH

Steps:

• Soak the tea overnight in the 2 gallons of water.
• Mix the tea with the lemon juice then add brown sugar and the liqours. Let mix set for a week at least preferable is two weeks in a covered container.
• When ready to serve pour over a cake of ice. NEVER chill in the refridgerator or used crushed ice. Add the cherries, pineapple. Then add the champagne pour slowly and mix with a circular motion.
• Now serve.

ARTILLERY PUNCH

Steps:

• Stir together all the liquid ingredients; add sugar to taste.
• Cover and refrigerate overnight.
• Pour mixture into a punch bowl over a block or ring of ice.
• Float orange and lemon slices on the surface.

ARTILLERY PUNCH COCKTAIL

Steps:

• In a large pitcher, combine all ingredients except garnishes. Pour the mixture, as needed, into a cocktail shaker half filled with cracked ice. Shake well and strain into chilled cocktail glasses. Garnish each drink with a slice of lime and a green maraschino cherry.