Original Chatham Artillery Punch

1. 1

   Squeeze and strain the lemons to make 16 ounces of juice.

2. 2

   Peel the lemons and muddle the peels with the sugar.

3. 3

   Let the peels and sugar sit for an hour, then muddle again.

4. 4

   Add the lemon juice and stir until sugar has dissolved.

5. 5

   Strain out the peels.

6. 6

   Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes.

7. 7

   Add the lemon-sugar mixture and the bourbon, Cognac and rum.

8. 8

   Stir and add the Champagne.

9. 9

   Taste and adjust for sweetness.

10. 10

    Grate nutmeg over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.