Artillery Punch Cocktail Recipes

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ARTILLERY PUNCH



Artillery Punch image

Family: Punches-A very similar recipe for this punch was detailed in 1958 by David Embury, and following his instructions I use [simple syrup-without it, it's far too dry.](

Provided by Gary Regan

Yield Makes 24 six-ounce servings

Number Of Ingredients 12

1 bottle (750 milliliters) rye whiskey
1 bottle (750 milliliters) red wine
25 ounces chilled strong tea
12 ounces dark rum
6 ounces gin
6 ounces brandy
1 ounce Bénédictine
12 ounces fresh orange juice
6 ounces fresh lemon juice
6 ounces simple syrup
1 large block of ice
Lemon wheels, for garnish

Steps:

  • Pour all of the liquid ingredients into a large nonreactive pan or bowl. Stir well, cover, and refrigerate for four hours or longer. Place the block of ice in the center of a large punch bowl, then add the punch and the garnish.

ARTILLERY PUNCH



Artillery Punch image

Yield Makes about 36 servings, 28 if the tea is used as ice.

Number Of Ingredients 12

1 quart rye whiskey
1 pint dark rum
1/2 pint gin
1/2 pint brandy
3 ounces Bénédictine
1 bottle dry red wine
2 cups orange juice
1 cup lemon juice
1 quart strong black tea
1 large block ice
Sugar syrup (optional)
Twist lemon peel

Steps:

  • Combine all ingredients, except sugar syrup and lemon peel, in a large punch bowl with a block of ice. Stir gently and add a little sugar syrup. Decorate with lemon peel twists. Serve in 4-ounce punch glasses.For a more flavorful punch, make the block of ice from the tea.

ORIGINAL CHATHAM ARTILLERY PUNCH



Original Chatham Artillery Punch image

Provided by Steven Stern

Categories     cocktails

Yield About 25 drinks

Number Of Ingredients 7

8 lemons
1 pound superfine sugar
750-milliliter bottle bourbon or rye
750-milliliter bottle Cognac
750-milliliter bottle dark Jamaican rum
3 bottles Champagne or other sparkling wine
Nutmeg

Steps:

  • Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
  • Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.

ARTILLERY PUNCH COCKTAIL



Artillery Punch Cocktail image

Yield

Makes 6 four-ounce cocktails.

Number Of Ingredients 11

1/2 pint rye whiskey
1/2 pint claret
1/2 pint strong tea
2 ounces of dark rum
2 ounces of orange juice
1 ounce of gin
1 ounce Cognac
1 ounce of lemon juice
1 ounce of sugar syrup
2 dashes of orange bitters
Garnish: paper-thin slices of lime and green maraschino cherries

Steps:

  • In a large pitcher, combine all ingredients except garnishes. Pour the mixture, as needed, into a cocktail shaker half filled with cracked ice. Shake well and strain into chilled cocktail glasses. Garnish each drink with a slice of lime and a green maraschino cherry.

ARTILLERY PUNCH



Artillery Punch image

Charles Fassinger and his wife Janet have served this potent punch at many a military bash over the years and the drink's name is highly appropriate: Fassinger, who retired from the Army as a Brigadeer General and now lives in Nashville, spent 20 of his 44 years of military service as an Artilleryman. "My last Artillery assignment was as an Artillery Battalion Commander," he says, "and the 'charge 7' and 'charge 5' references in the recipe are artillery speak for 'weaken the alcoholic continent of the punch.' Charge 7 is the largest propellant powder charge used in an artillery shell."

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8

1 cup sugar
Juice of 6 lemons
2 tablespoons bitters
1 quart Sherry
1 quart Rye or Bourbon or Scotch
1 quart Brandy
1 quart Claret wine
1 quart Club Sode or 2 quarts sparkling Burgundy

Steps:

  • Add ingredients in order to a punch bowl, add ice. To convert from charge 7 to charge 5 (weaken) add another bottle of soda or sparkling Burgundy.

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