Courtesy of my great-grandfather. This is wicked strong, but goes down easy. It's one of those drinks where there's no way-station between the exhilarating flush of your first glass and blacking out. The base keeps indefinitely and even improves with age. I made it for a party once at which the whole recipe got drunk well before 3 am. There were about 200 people there, though.
Chatham Artillery Punch
1 lb. gunpowder green tea
2 gallons cold water
3 gallons catawba wine, or substiture Sauternes (I didn't say this was going to be cheap)
1 gallon St. Croix rum
1 gallon Hennessy brandy
1 gallon rye whiskey
1 gallon gin
5 lbs brown sugar
2 qts. cherries
juice of 2 dozen oranges
juice of 2 dozen lemons
Let the tea stand overnight in the water. Strain. Mix juices, cherries and tea (preferably in a cedar tub)*. Add sugar and booze and stir. Let sit about one week, covered; then strain out cherries. Just before serving, mix over blocks of ice with 12 quarts dry champagne.
*No, I don't have a cedar tub either. It has ocurred to me that you could put in a few clean cedar shingles of the type one can make planked salmon on; they sell those in kitcheny stores sometimes. I've only made this a few times and never tried that, though.
Below the fold, more tasty drink recipes.
Into largest chilled goblet, 14 to 16 oz, rimmed with powdered sugar, put 2 jiggers cognac, 1 lump sugar, 1 dash angostura bitters. Fill to the top with dry champagne; garnish with a spiral of lime peel.
Into large champagne glass put 1/2 t fine sugar, 2 dashes orange bitters, 1/2 pony cognac. Fill with dry champagne topped with a few dashes sauternes.
Those two are quite similar, and tasty. The truth is, I prefer sweeter champagne, like a extra dry or even demi-sec, rather than brut, and adding sugar to the drink approximates this. I have always wanted to make Ratifià, but I have never had 1000 peaches or the will to pit them. I'm afraid this is one of those drinks that reuire chattel slavery to produce.
Mrs. A.H. Mazyck's Ratifià (c. 1830), from Charleston Receipts
Take 1 gallon best brandy, 1 quart madiera wine, 1 quart muscat wine, 1 pint orange-flower water, 3 pounds loaf sugar, 1 pint rose water, 1000 peach kernels. Put in a crock and keep in the sun for 4 or 5 weeks.