Artillery Punch

Artillery Punch earns its name. A full quart of rye whiskey, a pint of Jamaican rum, half a pint of brandy, a jigger of Benedictine, 26 ounces of red wine, and a quart of strong black tea all go into the same punch bowl. Then citrus - a pint of orange juice, half a pint of lemon juice - brings everything back from the brink.

The tea is doing serious work here. Strong black tea contributes tannins and body that bind all those different spirits together, tempering the sweetness without watering things down. It’s the original “binder” in classic historical punch recipes.

Use a block of ice, not a pile of cubes. A single large block melts slowly and keeps the punch cold without diluting it too fast. If the result seems dry or sharp, add sugar syrup gradually until balanced.

Kitchen Tips

• Brew the tea strong and let it cool completely before adding to the bowl
• Make a 2-quart ice block in a large freezer container the night before
• Taste after combining; add sugar syrup incrementally since different rye whiskies vary considerably in sweetness
• Lemon peel twists add a fragrant citrus oil finish and signal that this is a considered drink, not just a bucket of booze

Variations

• Bourbon: Substitute bourbon for the rye for a sweeter, rounder punch with less spice
• Scale down: Halve all quantities for a more manageable 12-15 cup batch