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Chatham Artillery Punch (1860)

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Joined: Dec 12, 2005

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Posted to Thread #23824 at 4:38 pm on Feb 11, 2013

40 servings

1 and 1/2 750-ml bottles of rose wine
1 750-ml bottle of dark rum
3 cups brewed green tea
2 cups gin
2 cups rye
2 cups peach brandy
1 fresh pineapple, sliced
1 and 1/4 cup brown sugar
1 cup maraschino cherries with juice
1 and 3/4 cups lemon juice
4 bottles of champagne

In a large jar, combine all ingredients except champagne. Seal jar. Refrigerate for 1-7 days.

Pour into punch bowl with block of ice that you have frozen fruit into. Stir in the champagne.

Start the party.

Other messages in this thread:

23824. Oh Joy! [LINK] - Richard in Cincy - 3:57pm on 02/11/13 (15)

REC: Punch à la Romaine (Roman Punch) [NT] - Richard in Cincy - 3:58pm on 02/11/13
REC: Charleston Light Dragoon Punch (c. 1852) [NT] - Richard in Cincy - 4:07pm on 02/11/13

raspberry syrup - Richard in Cincy - 4:24pm on 02/11/13

No idea what is going on with the [NT]. That was a recipe for Roman Punch. [NT] - Richard in Cincy - 4:09pm on 02/11/13
REC: Punch à la Romaine (Roman Punch) 1862 [NT] - Richard in Cincy - 4:15pm on 02/11/13
Trying this again without the fancy French accent to see if it will post: REC: Roman Punch [NT] - Richard in Cincy - 4:17pm on 02/11/13

That seems to have been the problem! NO FURIN' ACCENTS, UMLAUTS, OR CIRCUMFLEXES WILL BE TOLERATED! [NT] - Richard in Cincy - 4:19pm on 02/11/13

And there are indeed recipes on the posts with [NT] [NT] - Richard in Cincy - 4:19pm on 02/11/13

Yes- you haven't been around for a while- we are all having issues with (NT) [NT] - CathyZ from Kauai - 5:41pm on 02/11/13

A Monkey's Uncle Punch - Richard in Cincy - 4:31pm on 02/11/13

hey, no NTs in these last several posts. it's a miracle! [NT] - AngAk1 - 11:00pm on 02/11/13

Chatham Artillery Punch (1860) - Richard in Cincy - 4:38pm on 02/11/13
Spiced Plum Punch - Richard in Cincy - 4:46pm on 02/11/13
Agave con Leche (serious yumolicious) - Richard in Cincy - 4:54pm on 02/11/13
Tchoupitoulas Punch - Richard in Cincy - 5:00pm on 02/11/13