Chatham Artillery Punch Cocktail Recipe

The Chatham Artillery Punch is a historic cocktail that originated in the late 18th century in Savannah, Georgia. It was created by the Chatham Artillery, a military unit that was known for its lavish parties and celebrations. The punch was served at various events, including presidential visits and military ceremonies.

• The original recipe was a closely guarded secret, passed down through generations of artillerymen
• It gained popularity outside of the military in the 19th century, when it was served at various social events
• The punch is known for its potent combination of ingredients, which can pack a powerful punch

The Chatham Artillery Punch is a complex, fruity, and boozy cocktail. It has a sweet and tangy flavor profile, with notes of citrus, pineapple, and cherry. The taste is well-balanced, with the sweetness of the fruit juices and sugar complementing the strong, bold flavors of the various spirits.

• The Chatham Artillery Punch is often served in a large punch bowl, making it a popular choice for parties and gatherings
• The cocktail has been featured in various publications and books, including the famous 'Savannah Style' cookbook
• The punch is sometimes referred to as 'the mother of all punches' due to its potent combination of ingredients

1. In a large punch bowl, combine the brandy, rum, bourbon, lemon juice, pineapple juice, orange juice, and grenadine
2. Stir in the superfine sugar until it is dissolved
3. Add a large block of ice to the punch bowl to chill the mixture
4. Just before serving, pour in the champagne and gently stir to combine
5. Garnish the punch with maraschino cherries and orange slices

• Use fresh fruit juices for a more vibrant and refreshing flavor.
• Chill all ingredients before mixing to keep the punch cold for longer.
• Add the champagne last to preserve its bubbles and prevent it from going flat.

Appetizers

• Cheese plates: The rich and fruity flavors of the punch complement the creaminess of cheeses like Brie or Gouda.
• Seafood: Light seafood dishes such as shrimp cocktail or ceviche can balance the sweetness of the punch.

Main Courses

• Barbecue: Smoky flavors from barbecue pair well with the boldness of the bourbon and the sweetness of the punch's fruit juices.
• Roast Poultry: A roasted turkey or chicken provides a savory contrast to the punch's complexity.

Desserts

• Fruit Tarts: Enhance the citrus notes in the punch with a lemon or orange tart.
• Chocolate Desserts: Dark chocolate can stand up to the strong flavors of the brandied cocktail.

Non-Alcoholic Pairings

• Sparkling Water: To cleanse the palate between sips of the punch.
• Iced Tea: The tannins in black tea can complement the punch's fruity notes.

• Brandy: Can be substituted with cognac or armagnac.
• Rum: Dark rum can be used instead of light rum for a deeper flavor.
• Champagne: Prosecco or other sparkling wines can be used as a substitute.

Southern Sunset

• Swap half of the champagne for peach nectar.
• Use peach slices instead of orange slices.
• Include a sprinkle of fresh mint leaves.
• This twist introduces a Southern orchard flair, making the punch sweeter and more aromatic, reminiscent of a peachy sunset.

Caribbean Breeze

• Replace the bourbon with coconut rum.
• Add a splash of blue Curacao for a tropical hue.
• Garnish with pineapple leaves and edible flowers.
• This version sails away from tradition, planting your taste buds firmly on a Caribbean shore with a coconut twist and oceanic color.

Spiced Harvest

• Use spiced rum in place of white rum.
• Add a dash of cinnamon and nutmeg.
• Replace the superfine sugar with maple syrup.
• The spiced rum and autumnal spices offer a warming, wintertime note, ideal for brisk evenings and changing leaves.