Chatham Artillery Punch

Based upon a recipe in “Savannah Style – A cookbook by the junior league of Savannah.”

It is said that the concoction possesses more of a kick than the two brass cannons presented to Savannah by George Washington. It was first devised in the 1850’s to honor a rival military organization. The Republican Blues, and since then has laid to rest, at least temporarily many an unknown soldier and countless known Ones.

Serves 200

  • 2 gallons tea (green tea – l pound tea to 2 gallons water. Soak overnight in tin bucket and strain.)
  • Juice of 3 dozen lemons
  • 5 pounds brown sugar
  • 2 gallons Catawba wine
  • 2 gallons Santa Cruz rum
  • I gallon Hennessy (3 – Star) brandy
  • I gallon dry gin
  • I gallon rye whiskey
  • 2 quarts cherries
  • 2 quarts pineapple cubes
  • 10 quarts champagne

Mix the tea with lemon juice, preferably in a cedar tub, then add brown sugar and liquors. Let this mixture “set” for at least I week, or preferably 2 weeks, in covered container.

After “setting” period and when ready to serve, pour over cake of ice. Never chill in refrigerator or used crushed ice. When this is done, add cherries, pineapple cubes and champagne. pouring in slowly and mixing with circular motion. The punch is now ready to serve.

Japanese Tea Ceremony

What is the tea ceremony?

The tea ceremony involves preparing powdered tea for guests according to custom and enjoying its austere taste quietly and serenely. Influenced by Zen Buddhism, the tea ceremony seeks to purify the mind and attain oneness with nature.

The ceremonial serving of tea used to be exclusively practiced by nobles and priests who gave it its original form around the middle of the fourteenth century. Its popularity gradually spread to wealthy merchants, warlords during the era of civil warfare (in the 15th and 16th centuries), and their retainers.

The tea ceremony has been modified in many ways over the years. Until the end of the Edo period (1603-1867) it was practiced almost entirely by men; women joined in only after the beginning of the Meiji era (1868-1912).

There are many schools of tea ceremony, including the three Senke schools of Ura, Omote, and Mushanokoji. They all uphold the spirit of the ceremony while observing their own distinctive styles of preparing and serving tea.

#JapaneseCulture #TeaCeremony #ZenBuddhism



In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” from which the word “cocktail” was derived.

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first branded cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

In March 2008, Louisiana state senator Edwin R. Murray (D-New Orleans) filed Senate Bill 6 designating the Sazerac as Louisiana’s official state cocktail. The bill was defeated on April 8, 2008. After further debate, on June 23, 2008, the Louisiana Legislature agreed to proclaim the Sazerac as New Orleans’ official cocktail.

⅛ Teaspoon herbsaint or pernod liqueur
2 ounces rye whiskey
1 teaspoon simple syrup
3 or 4 dashes peychaud’s bitters
1 strip lemon peel

Pour the Herbsaint or Pernod into a small, chilled old-fashioned glass and swirl it along the sides of the glass before discarding the excess liquid, if desired.

Combine the rye, simple syrup, and bitters in a cocktail shaker filled with ice; shake well to combine.

Moisten the edge of the glass with the lemon peel. Strain the cocktail into the glass, and drop in the peel.

Simple Southern Sweet Tea


6 family-size tea bags
8 cups boiling water
¼ teaspoon baking soda
1½ cups sugar

Place the tea bags in a large glass pitcher, pour the boiling water over, and steep for 15 minutes. Stir in the baking soda to remove bitterness and sugar.

Remove the tea bags and discard. Place the pitcher in the refrigerator.


Simple Planter’s Punch


This tropical drink hails from Cuba.

1 (750-Ml) Bottle Dark Rum
1 (6-Ounce) Can Frozen Pink Lemonade Concentrate
1 (6-Ounce) Can Frozen Orange Juice Concentrate
2 Ounces Freshly Squeezed Lime Juice
1½ Ounces Grenadine
4 Cups Water

Garnishes: Orange Slice and Maraschino Cherry, sometimes the addition of fresh mint.

Combine all ingredients except the garnishes in a large container; stir well.

Chill until ready to serve, then ladle or pour into ice-filled cocktail glasses. Add the garnishes.

Pimm’s Cup

Created in 1840 in England, the Pimm’s recipe is a closely guarded secret. Enjoy this Southern version with its spicy, herbaceous finish of the amber, gin-based liqueur. A cucumber slice adds the perfect touch of freshness.

1¼ Ounces Pimm’s No. 1 Liqueur
4 Ounces Lemonade
1 Ounce 7up

Garnish: Cucumber Slice

Pour the liqueur, lemonade, and 7Up into a highball glass filled with ice; stir well. Add the garnish.


The Hurricane


1½ Cups Pineapple Juice
1¼ Cups Orange Juice
1 Cup Pomegranate Juice
½ Cup Grenadine
½ Cup Simple Syrup
½ Cup Freshly Squeezed Lime, Plus More To Taste
1¼ Cups Light Rum
1½ Ounces Dark Rum
2 Ounces Triple Sec

Garnishes: Orange And Lemon Slices, Maraschino Cherries With Stems

Combine all ingredients except for the garnishes in a large pitcher and stir well. Serve in 16-ounce glasses over lots of cubed ice, adorned with the garnishes.