Garden & Gun magazine doesn’t provide much editorial on the former and even less on the latter. It’s one of those trendy mags that caters to what used to be called Yuppies with decorating tips, travel advice and paeans to the pleasures of unbridled consumption. Still, we keep our eye on their efforts and thank the eds for unearthing a venerable New Year’s Eve libation with a gun theme: Chatham Artillery Punch. FYI guys: the Chatham Artillery was organized in 1785—and disorganized pretty much immediately after serving this drink. Make the jump for the recipe.
Makes 25 servings
2 ounces of green tea leaves
4 large lemons
1/2 pound turbinado or light brown sugar
1 quart dark rum
1 quart brandy
1 quart rye or bourbon whiskey
3 bottles champagne1. Soak the tea leaves 8 hours or overnight in a quart of cold water. Strain the liquid from the leaves into a large container that will hold all the spirits (use wooden, porcelain, or glass; do not use plastic or metal). Juice 3 lemons through a strainer into the tea and add the sugar, stirring until it is dissolved.
2. Stir in the rum, brandy, and whiskey, cover, and let stand at room temperature for at least 8 hours or for up to a week. It’s pretty well indestructible at this point.
3. When ready to serve the punch, thinly slice 1 lemon. To serve the punch, allow 6 cups of the base for every bottle of champagne. First pour the brew over an ice ring or large block of ice in a punch bowl. Add the sliced lemon and swirl in the champagne, being careful not to disturb its effervescence. Serve with caution.