No matter how you use the word punch, it clearly means packing a wallop in one direction or another. Since it is summertime, perhaps you would like to astound your guests with something new that is an old, old recipe. The recipe also comes from a direct personal history of ours.
A summertime drink fit for an admiral
By Dianne Boate and Robert Meyer
Published: July, 2005
No matter how you use the word punch, it clearly means packing a wallop in one direction or another. Since it is summertime, perhaps you would like to astound your guests with something new that is an old, old recipe. The recipe also comes from a direct personal history of ours.
First though, take a look at this information that we found by googling the words "Artillery Punch," and then note the description: "delicious" "seductive," "powerful".
"(Artillery Punch) originated with the Chatham Artillery, Savannah, GA, and was served in that city for more than 100 years. It is delicious, seductive, powerful. This is the punch that knocked out Admiral Schley when he visited Savannah in 1899 after the Spanish War. Admiral Cervera’s Spanish shells were harmless to the brave American admiral, but Artillery Punch scored a direct hit which put him out for two days."
Now, we flash back to a real hell ride (2 days up, 2 days down) from Florida to Washington, D.C., and back. Dianne knit an entire argyle sock in the car. One of our stops was in Savannah, GA, where we had a recommendation for a place called "River House."
We were shown to our table, which was set with the usual placemat, knife, fork, spoon, but before the meal was set down, I gave a gasp, and did a double take, zoom-in-zoom-out routine, at what was on the placemat — an Artillery Punch recipe that was served at General Nathaniel Greene’s funeral. Gen. Greene was Quartermaster-General for the Revolutionary Army in the South, and also one of Robert’s ancestors!
Gen. Greene did not win battles, but he did manage to wear out Cornwallis who was hotfooting it to Yorktown, VA. But surprise, surprise, the French finally arrived to help the Americans, and it was all over. That was in 1781, but the punch lives on! We dare you to try it.
Get creative with this recipe — and bring a videographer to record what happens. Some recipes add gin; some add champagne — at least 1 bottle. Use a ring mold to make an ice form, freeze strawberries or maraschino cherries in the ice, or mint leaves would be attractive.
To accompany the "Artillery", here are a few more summertime refreshers to serve:
Chilled Rose wine, from Provencal France. Delicious. Quality white wine/champagne is always appropriate. A quick fix cocktail such as a Hypnotiq, made with cognac, vodka and fruit juices, is fabulous over ice in a smart glass — love at first sip. Red Rum, which is rum with juice already added to it. Bravo!
Two easy food ideas to go with the drinks are popcorn for a light touch, and whole wheat pita, toasted, makes delicious crackers.
Recipe for Artillery Punch
1 quart strong black tea
1 quart rye whiskey (or bourbon)
1 bottle red wine
1 pint dark rum
1/2 pint brandy
1 jigger benedictine
1 pint orange juice
1/2 pint lemon juice
Combine ingredients in a large punch bowl with ice. Decorate with twists of lemon peel.
Source: Ask Jeeves
Chill all the ingredients in refrigerator or freezer. This will cut down on how fast the ice melts, and keep the drink stronger longer.
Dianne Boate is a freelance writer, photographer, designer. Her photos can be seen at www.danielakart.com. Robert is a consultant to the wine and spirits industry. She thinks the General’s genes trickled down through the generations, landing square on Robert; we all know that Dianne is She Who Must Be Obeyed.
