artillery punch

Artillery Punch

Growing up as the son of a Physician has had its rewards! My Mom would put together some awesome parties back in the day, and I remember them, though most who attended didn’t. The one feature that was always sure to make a big impression at them was her “secret ingredient”, Artillery Punch. Maybe not Mom’s exact recipe, but it was something like this …


Artillery Punch

  • Servings: ?
  • Difficulty: easy
  • Print


  • 8 lemons
  • 1 lb sugar, superfine
  • 750-ml bourbon or rye
  • 750-ml Cognac
  • 750-ml dark Jamaican rum
  • 3 bottles Champagne or other sparkling wine
  • Nutmeg for presentation


  1. 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.

  2. 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.

Note: Make sure your teen-age youngsters are occupied while the party is still going on!

Source: New York Times – Cooking


Steve D.

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