Artillery Punch Recipes

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.

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.

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.

Steps:

• Soak the tea overnight in the 2 gallons of water.
• Mix the tea with the lemon juice then add brown sugar and the liqours. Let mix set for a week at least preferable is two weeks in a covered container.
• When ready to serve pour over a cake of ice. NEVER chill in the refridgerator or used crushed ice. Add the cherries, pineapple. Then add the champagne pour slowly and mix with a circular motion.
• Now serve.

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.

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.