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Chatham Artillery Punch

How To Make Chatham Artillery Punch - Savannah’s Signature Cocktail

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.
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Prep Time 10 minutes
Oleo-Saccharum Prep Time 1 day
Total Time 1 day 10 minutes
Course Cocktails
Cuisine American
Servings 12

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

    1. 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,
    2. Be sure to let the lemons set in the sugar of a minimum of 12 hours for best results.
    3. If using a punch bowl, make a pretty ice ring using lemons and mint in a Bundt pan.
    4. I recommend using seedless lemons for juicing ease.
    5. 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

    Serving: 1g
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