Chatham Artillery Punch

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Chatham Artillery Punch

Ingredients

2 quarts green tea*
Juice of 1 dozen lemons
1 1/4 pounds Imperial Sugar Light Brown Sugar
2 quarts Catawba wine
2 quarts Santa Cruz rum
1 quart Hennessy (3-star) brandy
1 quart dry gin
1 quart rye whiskey
2 cups cherries
2 cups pineapple cubes
2 1/2 quarts champagne

Directions

Mix tea with lemon juice, preferably in a cedar tub, then add brown sugar and liquors. Let this mixture set for at least 1 week or preferably 2 weeks, in a covered container.
After setting period and when ready to serve, pour mixture over a cake of ice. Never chill in refrigerator or used crushed ice.
When this is done, add cherries, pineapple cubes and champagne, pouring in slowly and mixing with a circular motion.

Imperial Sugar Insight

Notes:

To make tea, soak 1/4 pound green tea in 2 quarts water overnight in a tin bucket. Strain before using.
Recipe was originally published in the 1994 HomeMade Good News Cookbook. Adapted from Junior League of Savannah Cookbooks.
This recipe makes a large quantity of punch, so best served at parties or other events, or reduce the recipe for smaller quantities.

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