Chatham Artillery Punch
Ready In: 168 hrs
Serves: 200
Ingredients
- 1 lb green tea
- 2 gallons water
- 3 dozen lemons, juiced
- 5 lbs brown sugar
- 2 gallons catawba wine
- 2 gallons santa cruz rum
- 1 gallon hennessy brandy
- 1 gallon dry gin
- 1 gallon rye whiskey
- 2 quarts cherries
- 2 quarts pineapple chunks
- 10 quarts champagne
Directions
- 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.
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