December 20, 2010

Chatham Artillery Punch: Serves 200

chatham_artillery_punch.jpgWe haven't been shy lately about how much we think punch is an underutilized party drink (big ups to a certain Mr. Wondrich for writing up its delights and dangers), so we were understandably excited when we went to a party this weekend that was serving some. On top of the top-shelf beers and wines circulating the place, they also made Hot African Punch, using a recipe something like this one.

This was a hot punch (we drank ours out of freshly-split coconut halves) and more dangerous and delightful than you might expect since your brain knew there was booze in there but your tongue could barely taste it, and it went down smoooooth. We're just glad they dropped the sugar in the recipe from the suggested four pounds to something closer to two and a half - otherwise our teeth would have exploded on contact.

As we were drinking this delicious, delicious punch, conversation turned to other types of punch and a fellow partygoer mentioned a recipe he had recently found for Chatham Artillery Punch. It just so happens a day earlier our intern-on-the-street Andrew had sent us an email for a punch with the exact same name, though we hadn't had a chance to cover it yet. Turns out the two recipes were slightly different, one being from Massachusetts and the other from Georgia, but they both called for booze by the gallon and served parties in the hundreds.

Our new mission? To someday make Chatham Artillery Punch, in its full glory and see if it, like Andrew says, "hits you like an artillery shell." Here's an excerpt from Andrew's write-up:

The first page was a recipe for a beverage called "Chatham Artillery Punch". The first thing that strikes you is that the ingredients are measured in quantitative terms like "quarts", "dozens" and "gallons" - and we're not talking fractions here either. Secondly, this mixture continues to impress with ingredients like "Catawba Wine", "Hennessy", "Santa Cruz Rum" and "Champagne". And finally, the directions fire gems at you such as: "tin bucket", "cedar tub" and "serves 200"!!
Finally, our chance to mix cocktails in tin and cedar, our true medium. Find the recipe above or on Flickr.

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Posted by Jake Jamieson at December 20, 2010 3:13 PM
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