How To Make Chatham Artillery Punch
How To Make Chatham Artillery Punch! With a rich history a party favorite and made with a combo of alcohols, this southern punch will bring the party every time. Grab a punch bowl, we are making Savannah’s Signature Chatham Punch Cocktail.
How To Make Chatham Artillery Punch Recipe
What You will Love About Chatham Artillery Punch
The history of Savannah’s Signature Chatham Punch Cocktail
Legend has it that Sergeant A.B. Luce is the master mixer of this tasty southern Savannah Chatham Artillery Punch. In the mid 1800’s a volunteer regiment called the Republican Blues visited a fellow regiment near Macon, Georgia and they decided to throw a party. I imagine the multiple alcohols in this punch might have been the spark to the party idea.
Adding ice, brandy, whisky, rum, sugar, and lemon into a large horse bucket with ice Sergeant Luce became a mixologist! For good measure, he topped it with Champagne.
It is guaranteed to pack an artillery boom after just a few cups.
One more note, in 1885 the Augusta Chronicle wrote of this beverage, “As the vanquisher of men its equal has never been found.”
How Does Chatham Punch Taste Like?
Not too sweet and made with several alcohols, you might expect this punch to be hard to drink. However, this Chatham Artillery Punch is perfectly balanced with a smooth citrus taste. The oleo-saccharum contributes an intense floral citrus while the black tea gently dilutes the heavy alcohol. A delightful cocktail!
What Is Oleo-Saccharum?
Pronounced: (Pronounced: ow·lee·ow sa·kuh·ruhm)
This sweet and tart concoction is a homemade lemon oil made by soaking lemon peels in white sugar for twenty-four hours. This process releases the volatile oils from the lemons peel making a delightful bright citrus ingredient for cocktails and punches. In this famous Savannah Signature Chatham Punch it acts as a sweetener too.
TOOLS YOU’LL NEED
How To Make Chatham Artillery Punch Recipe
Serves 12
Chatham Artillery Punch Ingredients
Oleo-Saccharum (Pronounced: ow·lee·ow sa·kuh·ruhm)
- 12 +/- large lemons (3 pounds), plus more for garnish
- 1 1/2 cups granulated sugar
Chatham Punch
- 3 cups prepared black tea
- 2 cups (16 ounces) cognac
- 2 cups (16 ounces) light rum
- 2 cups (16 ounces) bourbon
- 1 750 milliliter bottle of Champagne or Prosecco
Chatham Artillery Punch Garnishes (Optional)
- Cherries
- Mint
- Orange Slices
- Lemon Slices
- Oleo-Saccharum Lemon Slices
Instructions
MAKE THE OLEO – SACCHARUM 12 to 24 HOURS AHEAD
Oleo-Saccharum
Step One: Prepare the Oleo-Saccharum
Pour the granulated sugar into an airtight container with a lid.
Using a vegetable peeler, peel the 12 +/- lemons being very carful to avoid the bitter pith. You should have two cups of lemon peels. Set the peeled lemons aside.
Add the lemon peels to the sugar. Seal with the lid and shake to coat the lemon peels. Let the mixture set at room temperature for 12 to 24 hours. Avoid shaking.
Juice the 12 +/- peeled lemons yielding 2 cups fresh lemon juice. Chill in a separate airtight container until ready to make the Chatham Artillery Punch.
Step Two: Prepare the Lemon Peels
Add the lemon juice to the lemon peel strip mixture and whisk until the sugar dissolves completely. Strain through a fine mesh strainer into a measuring cup. Reserve lemon peels strips to garnish (optional).
Step THree: MAKE THE CHATHAM ARTILLERY PUNCH
Pour two cups of the Olem-Saccharum (lemon juice mixture), tea, cognac, rum, and bourbon into a large punch bowl or a glass dispenser. Stir to combine. When ready to serve add the Champagne and 8 cups crushed ice.
Garnish with lemon peels, lemon wedges, Cherries, mint. All optional.
Savannah’s Signature Chatham Punch Cocktail Recipe Notes
- If you are using a glass dispenser versus a punch bowl, I recommend placing a a variety of garnishes, and a bottle of your favorite Champagne and Prosecco by the punch and let your guests serve themselves,
- Be sure to let the lemons set in the sugar of a minimum of 12 hours for best results.
- If using a punch bowl, make a pretty ice ring using lemons and mint in a Bundt pan.
- I recommend using seedless lemons for juicing ease.
- This Chatham Artillery Punch cocktail is easy to drink and delicious. I recommend only making enough for guests to have two 8 ounce servings. This is a punch that many won’t see coming!
Shop these pretty glasses here.
How To Make Chatham Artillery Punch – Savannah’s Signature Cocktail
Ingredients
Oleo-Saccharum
- 12 +/- large lemons 3 pounds, plus more for garnish
- 1 1/2 cups granulated sugar
Chatham Punch
- 3 cups prepared black tea
- 2 cups 16 ounces cognac
- 2 cups 16 ounces light rum
- 2 cups 16 ounces bourbon
- 1 750 milliliter bottle of Champagne or Prosecco
Chatham Artillery Punch Garnishes
- Cherries
- Mint
- Orange Slices
- Lemon Slices
- Oleo-Saccharum Lemon Slices
Instructions
MAKE THE OLEO – SACCHARUM 12 to 24 HOURS AHEAD
Step One: Prepare the Oleo-Saccharum
- Pour the granulated sugar into an airtight container with a lid.
- Using a vegetable peeler, peel the 12 +/- lemons being very carful to avoid the bitter pith. You should have two cups of lemon peels. Set the peeled lemons aside.
- Add the lemon peels to the sugar. Seal with the lid and shake to coat the lemon peels. Let the mixture set at room temperature for 12 to 24 hours. Avoid shaking.
- Juice the 12 +/- peeled lemons yielding 2 cups fresh lemon juice. Chill in a separate airtight container until ready to use.
Step Two: Prepare the Lemon Peels
- Add the lemon juice to the lemon peel strip mixture and whisk until the sugar dissolves completely. Strain through a fine mesh strainer into a measuring cup. Reserve lemon peels strips to garnish (optional).
Step Three: MAKE THE CHATHAM ARTILLERY PUNCH
- Pour two cups of the Olem-Saccharum (lemon juice mixture), tea, cognac, rum, and bourbon into a large punch bowl or a glass dispenser. Stir to combine. When ready to serve add the Champagne and 8 cups crushed ice.
- Garnish with lemon peels, lemon wedges, Cherries, mint. All optional.
Notes
- If you are using a glass dispenser versus a punch bowl, I recommend placing a a variety of garnishes, and a bottle of your favorite Champagne and Prosecco by the punch and let your guests serve themselves,
- Be sure to let the lemons set in the sugar of a minimum of 12 hours for best results.
- If using a punch bowl, make a pretty ice ring using lemons and mint in a Bundt pan.
- I recommend using seedless lemons for juicing ease.
- This cocktail is easy to drink and delicious. I recommend only making enough for guests to have two 8 ounce servings. This is a punch that many won’t see coming!
Nutrition
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