Chatham Artillery Punch Food
ARTILLERY PUNCH
Charles Fassinger and his wife Janet have served this potent punch at many a military bash over the years and the drink's name is highly appropriate: Fassinger, who retired from the Army as a Brigadeer General and now lives in Nashville, spent 20 of his 44 years of military service as an Artilleryman. "My last Artillery assignment was as an Artillery Battalion Commander," he says, "and the 'charge 7' and 'charge 5' references in the recipe are artillery speak for 'weaken the alcoholic continent of the punch.' Charge 7 is the largest propellant powder charge used in an artillery shell."
Provided by Food Network
Yield 12 servings
Number Of Ingredients 8
Steps:
- Add ingredients in order to a punch bowl, add ice. To convert from charge 7 to charge 5 (weaken) add another bottle of soda or sparkling Burgundy.
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.
CHATHAM ARTILLERY PUNCH
This is NOT for the faint hearted. Serves 200 guests and the local police squad. Do NOT serve at the Church social. From Savannah Style Junior League cookbook.
Provided by drhousespcatcher
Categories Punch Beverage
Time P7D
Yield 200 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 348.7, Sodium 9.4, Carbohydrate 15.9, Fiber 0.2, Sugar 14, Protein 0.2
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- Peel the lemons, trying as best you can to leave the bitter white pith on the lemons and not remove it with the peels. You should have about 2 ounces of lemon peel.
- Vigorously muddle the lemon peels with the sugar in a large bowl until the sugar starts to dissolve into the consistency of wet sand. Cover the bowl and let sit at room temperature overnight (at least 8 hours).
- The next day, juice the peeled lemons to get about 1 cup juice. Stir the juice into the muddled lemon peels and their sugary liquid until the sugar has completely dissolved and the liquid is no longer granular.
- Strain the peels from the oleo saccharum, pressing on them to remove as much liquid as possible.
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