Original Chatham Artillery Punch

I made it for a few parties and all of my friends love it - even the ones who don't like whiskey! It is very potent though - so be careful of the casualties. It doesn't taste as strong as it is.

The original antebellum Chatham Artillery Punch was as simple as the NYT recipe. Subsequent versions of it have borrowed other ingredients from other punch recipes (like tea from fish house punch) to reduce the alcohol content and make the drink more to modern palates.

While a good basic English-style punch recipe, this is not Chatham Artillery Punch. The original contains several other liquors and liqueurs, as well as orange juice and tea. Here is the original: http://blog.visitsavannah.com/recipes-food-drink/throwback-thursday-chat... I grew up in Savannah, and have made it by that recipe for over 30 years.

I suggest that you peel the lemons first, and then juice them. Have learned the hard way several times how much easier that order is!

Ms. Goolsby, original Chatham Artillery Punch did not have orange juice and tea. Subsequent versions of it have borrowed these ingredients from other punch recipes (like fish house punch) to reduce the alcohol content and make the drink more to modern palates. Also, the link you provided gives the same recipe as the NYT does, just in single serving.

I made a pilot version - ingredient amounts reduced proportionally to produce a single serving size, for taste testing. I found it delightful and not overwhelmed by alcohol. I plan to make it in quantity for a large gathering over the holidays!

This has become a tradition for me to make for our Christmas parties, and every year, the following happens: 1. People are scared to try it after they hear how much booze is in it. 2. People try it and our surprised how much they like it. 3. People get HAMMERED. Love this punch. Make sure you tell your guests the great origin story of it, too.

I would also love to know where the glassware is from!

You probably did not add enough ice. Ice will melt and help dilute the alcohol. I served this over NYE and was surprised at how drinkable it was, I expected rocket fuel.

Made this in smaller batches. It was solid if not mind blowing.

This was a hit with millennials, baby boomers and those in between. We found the syrup a little labor intensive to make but worth the effort. Used granulated sugar blended on high to make superfine and it dissolved just fine. Lots of ice. Some preferred no nutmeg. Poured small cups and sipped slowly. Great for a special celebration!

The recipe omits one essential ingredient: camellias floating in the bowl.

Definitely peel (or better yet, zest) the lemons BEFORE squeezing them for juice. The lemon-sugar syrup is a little labor intensive but necessary (and worth it).

Is there any reason why I couldn’t make the lemon-sugar mixture a day in advance? Thanks!

I made this punch for a holiday party this past weekend and it was a hit! I had over 70 guests and this punch maybe lasted an hour and a half. I used Four Roses Bourbon, Meyers Dark Jamaican Rum and Hennessy VSOP Cognac. I went with a cheaper California sparkling wine (California champagne) to finish out the recipe along with the lemon zested sugar and lemon juice. This punch will be a staple at our annual Christmas Parties in the future. Thank you!