A big bowl, a block of ice, fragrant lemon sugar and a cascade of champagne over three different spirits. It tastes bright, rich and deceptively easy, which is exactly why it has its reputation.
12
lemon peel for oleo saccharum, then juice
400 g
demerara sugar
25¼ oz
cognace.g. Hennessy · Rémy Martin · Martell · Courvoisier · Pierre Ferrand
25¼ oz
bourbone.g. Maker's Mark · Buffalo Trace · Woodford Reserve · Wild Turkey · Jim Beam
25¼ oz
Jamaican rume.g. Appleton Estate · Smith & Cross · Wray & Nephew · Hampden Estate · Worthy Park
76 oz
champagne three bottles, well chillede.g. Moët & Chandon · Veuve Clicquot · Taittinger · Laurent-Perrier · Pommery
Garnish: Lemon wheels floating in the bowl · Ice: One large cube
Chatham Artillery Punch
Bright lemon, rich oak and molasses notes, all lifted by champagne. Much stronger than it tastes; serve in small portions.
Chatham Artillery Punch comes from Savannah, Georgia, and is named after the Chatham Artillery, a local militia unit founded in the late 18th century. The punch became part of the unit's social life and of Savannah's hospitality in the 19th century, and it has been famous ever since for its strength.
There is no single original recipe. Older versions often included green tea, Catawba wine or other additions, and every family and club had its own. The version here follows the style popular with modern punch revivalists: an oleo saccharum of lemon peel and sugar, lemon juice, three spirits and plenty of sparkling wine. It is meant for sharing slowly over an evening, in small cups.
It is named after the Chatham Artillery, a militia unit in Savannah, Georgia, with which the punch has long been associated.
Roughly 50 small punch cups. Because it is strong, plan on small servings.
Yes. A dry sparkling wine such as crémant or cava works very well.
The perfect sound
A mighty punch bowl under Savannah's oak trees.
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