Mixology Monday: Limit One

Mixology Monday: Limit OneSo Kaiser Penguin has gone and done it. This month, for Mixology Monday, he wants us to bring out the big guns and talk about drinks that should only be consumed in singletons. You know, the huge, honking, hooch harmonys that come in the front door all friendly like, and then slip up the back stairs and hit you with a sock full of quarters. High-test only need apply.
So what shall we do?
Well, first off, our beloved namesake qualifies, at least so far as I am concerned. It certainly passes the raw alcohol threshold, and I am a firm believer that one Pegu is usually enough (unless, of course, I’m having two). But I think KP is looking for more melding of liquors than the subtle yet sublime pairing of Gin and Cointreau that forms the basis of the One True Cocktail™. So relax folks, you are spared, for now, further rantings on the Pegu’s perfection. Come back later, please. You’ll get your fill.
Then der Kaiser says that the venerable Long Island Iced Tea need not apply. I swiftly considered flouting him and doing the Tea anyway. I have a long history of smacking Teach in the chops and doing exactly what he or she said not to do… and getting good grades anyway (kids, don’t try this at home). And I have a great story to tell about trying to make Long Island Iced Teas with my freshman college roomamate, but without a recipe, only an ingredient list. Unfortunately, my memory of that series of experiments (all in one night) are rather hazy. Of course, my memory was rather hazy the next morning…. Thus, the Penguin’s schoolmarmly authority must remain untested for now.
I then thought of the Hurricane. I have an awesome second-hand story of my father’s first encounter with that storied beverage. At his first cocktail party since moving from California to Coastal Georgia, he learned that:

  1. Casual in California (tuxedo) was not the same as casual in the beach-front South (disclaim any knowledge of what a tuxedo evenis).
  2. Hurricanes do in fact, contrary to the taste, contain alcohol; you shouldn’t drink five or more.

But Hurricanes are a NOLA cocktail, and I am a child of the Deep South, Georgia to be precise. We want the big guns for this, so why not roll along the caissons and fire off some Chatham Artillery Punch!
Chatham Artillery Punch
The Chatham Artillery started out as a standing militia unit—one of the oldest in the nation. Formed in 1785, more than two centuries of inevitable military change leave the unit with the more prosaic title of the 1st Battalion of the 118th Field Artillery Regiment. The 1st of the 118th is a Georgia National Guard unit which recently served our nation in Iraq. In an interesting cocktail note, the artillery pieces that the unit served in the First World War were French 75s.
Now, as with all things Southern, if something is worth doing, it’s worth having a party afterwards to get drunk and talk about it. Or alternatively, having a party beforehand to get drunk and boast about what is to come! The Chatham Artillery apparently took this not so much as truism, as pure Gospel. The story goes that the ladies would make their special tea-fruit punch, and then each of the officers, on his own and unbeknownst to the women, or more importantly, to each other, would take it upon himself to spike the punch with his favorite liquor. And a good time was had by all…. Now punch was made to be spiked, but these folks made it an art form. The Chatham Artillery Punch first became famous outside Georgia, when the New York Herald Tribune published the formerly secret recipe. (Darn New York papers, publishing military secrets even back in the 1930s!) They described the punch thusly:

This is the punch that knocked out Admiral Schley when he visited Savannah in 1899 after the Spanish War. Admiral Cervera’s Spanish shells were harmless to the brave American admiral, but (Chatham) Artillery Punch scored a direct hit which put him out for two days.

The Chatham Artillery remains as some sort of organized group. It erected a monument in Savannah at recently as 1986. Nonetheless, it is darned hard to find anything out about the Artillery through the web. I assume that today it is either:

  • A sleepy, old-school Savannah social club that makes a lethal punch for its parties in honor of the military.
  • A competition Barbecue sponsor.
  • The shadowy, Savannah-based linchpin in the all-powerful worldwide Illuminati. Fnord.

If it is the last, don’t ever expect to hear from me again….

Enough already! Let’s have the recipe.

Right! OK, I’ll be using the recipe as provided by the Pirate’s House cookbook. The Pirate’s House is a Savannah eatery of more than legendary fame. Until you have eaten there, you have not visited Savannah.
Here we go:


  • 8 liters white rum
  • 4 liters gin

Hold on!
What in God’s name are you doing? EIGHT LITERS?!?!
Your MxMo drink is supposed to have more than 3 ounces of alcohol, but this is ridiculous.

Well, the recipe serves 100 (or 10 Admirals)…

Oh come on!
I don’t have 100 friends handy to help us drink this.

You don’t have 100 friends.

OK, here’s what we are going to do. We’ll bring the recipe down to a little over a gallon.

So it is still only a party drink.

Wrong again, Barracuda Breath. Shut up and let me work, here.


  • 1/2 liter White Rum
  • 1/4 liter Gin
  • 1/4 liter Rye Whiskey
  • 1/4 liter Brandy
  • 3/4 gallons Catawba Wine (or a good, sweet Rosé, budget permitting)
  • 1 oz Green Tea (Steeped 24 hours in the Sun in 2 quarts cold water, then strained)
  • 1/2 cup Brandied Cherries
  • 4 ounces Fresh Pineapple Chunks
  • 5 ounces Light Brown Sugar
  • Juice of 3 Small Lemons
  • Champagne**

Any recipe you see nowadays usually calls for Maraschino Cherries, but the little red superballs were not available in days gone by. Older recipes simply list cherries, but lets be serious here: No self-respecting maker of Chatham Artillery Punch is going to use plain cherries when alcoholic cherries can be used instead. Brandied Cherries were the subject of my pre-MxMo foreshadowing post that you all read. You did read it, didn’t you?
Further, the punch may have supplemental ingredients added, such as the socks of a soldier, the stockings of a soldier’s wife, and sand or soil from a battlefield that has been shaken by the roar of your unit’s guns. I suppose that in this day and age, you could substitute the stockings of a soldier’s husband, but those are likely much harder to find….
Mix all ingredients except the champagne in a large, sealable container. Store in a cool, dark place for a minimum of two months. Serve by….

Two Months!!

It only improves with age.
Some people refer to Southerners as slow. I prefer the term patient. I suspect that the two month figure may be a mild exaggeration. That said, letting the punch sit for this long requires that it be guarded the entire time. This is a similar situation to barbecuing a whole hog. The appeal is not so much the succulent pork, as it the excuse to stay up for twenty four hours and drink beer while said hog cooks. The Chatham Artillery takes the task of guarding their punch quite seriously….
However, I know that most of my readers are not so patient. And I didn’t have two months until Mixology Monday: Limit One. So how do we achieve the necessary blending of fruit and liquors in a time frame acceptable to the Yankees and foreigners who make up most of my readership? Fortunately, I have access to the advanced research talents of Maggi the Chemist.
Let’s employ some… SCIENCE!
The process we are performing here is simply a marination. Marination can be accelerated nicely by employing a vacuum. One of my favorite kitchen gadgets is the FoodSaver system. For the cocktailians among you, you want the FoodSaver WineSaver. It is mostly useful for storing opened wine for an amazingly long time, but in conjunction with the canisters you can buy, it makes a heckuva marinator. Put your mixed ingredients in a canister or two, depending on size, and suck out all the air. Then store in the fridge for about two days. After that, you can store it in large, open-mouthed jars, unvacummed, until needed, and get your canisters back. Still, the longer you store it, the better. As a control, I put the punch that I could not vacuum seal in a cooler in my cold garage, for comparison later. It really does taste different after only two days. Either vacuum marinate your punch, or get started early.
When the time comes, serve up however much you desire, making sure to include some fruit pieces in each serving. Add champage, not so much to taste as to feel. The bubbles will hide any remaining edge to this potent, delicious mix. Call it one or two bottles per punch bowl, or a generous float if you’re serving by the glass. The cool thing is that you can store your punch base in jars for a long time. You don’t have to have a party. Oh, and the Pirate’s House suggests that bottles of the punch can make excellent gifts.
The resulting punch is a deliciously fruity, lively, and mild-tasting tipple that could fuel a party on a trip straight to Perdition. Serve it in a highball and it really is a Limit One drink. Serve it in little cups that go with a punch bowl, and your guests will never stop at one. Which means they won’t stop at three. Which means you need to get a kickback from the cab company arranged before you have your party. Oh, and lock up the breakables and innocent women early that afternoon.
Seriously folks, this stuff is a delicious, silken hammer. Be careful. I’ll leave you with this excerpt from a story about a family that persists in serving Chatham Artillery Punch at its weddings.

From a tort point of view it was dangerous stuff, but we certainly enjoyed it…. I have seen single women kiss my priest in front of his wife, old men stick their tongues down The Bride’s throat, insane grab-ass on an unparallelled scale (often by me) at my mother’s parties after this Punch was deployed. All with great Anglican harumphing. My poor mother knew not what she wrought.

The Punch


  1. Dr. Bamboo

    19 March

    Great post…well done sir!

    And I think you have clearly won the prize for sheer volume and killing power with this recipe.

    By the way, “Anglican Harumphing” is my new favorite phrase.

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  2. Doug

    19 March

    Thanks, Dr. B!
    As something of a Anglican myself, I can attest that Anglican Harumphing is often, perhaps usually, followed by a hic! or two.
    As for this concoction, Kaiser calls me out in the first part of his MxMo post for supposedly being against Drinks of Intricate Construction. Perhaps he hasn’t read this yet….

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  3. Rick

    19 March

    I’m just reading it now. I will redeem you, as your post is first next round. I really want to make this… and really don’t. Not because it doesn’t sound tasty, but because it’s like a Thomas Keller recipe! Oh wait, I make his intricate crap all the time.

    I have no excuse.

    Maybe I’d be better off asking you to mail me some 🙂

    Well done, sir.

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  4. Doug

    19 March

    Gotta tell you (and by you I mean all of you): You want to make this stuff. It is really good, so smooth as to be evil, and fun to talk about.
    But unless you are going to bottle it, it flat out takes more effort than it is worth.
    Plan your next party a week or so in advance, and lay in the sleeping bags.

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  5. Fred

    20 August

    I’m planning to make this recipe, but in looking for catawba wine, I’ve come across three different kinds: red, white, and rose. Which one is appropriate here? Thanks!

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  6. Doug

    20 August


    If you must use catawba, use rose. I used it for authenticity. (And also because it is cheap.)
    I would recommend instead that you consider just a decent, regular old Rosé. Be sure you drink some first, and would be willing to drink it straight.
    Please let me know how it comes out!

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  7. Ted

    30 April

    Chatham Artillery Punch is the least known but probably best of all Punch drinks. Growing up in Savannah, GA prior to Al Gore inventing the Internet the ingredients of this drink were not discovered very easily, in fact it was quite a seceret until someone posted the ingredients over Gore’s Internet. Our recipe was from one of the groups ancestor who was actually in the Chatham Artillery. We had heard stories of C-A-P over the years and the adult laughter when recounting events of C-A-P being served at their functions. Naturally, as we came of age we decided to make a “secret batch”. Secret because we were not quite old enough to buy the alcohol ingredients on our own. After our group pilfered our parents supply closets and pantrys…we had what we needed to start the process of mixing and blending. The most fun was in making this interesting brew which we would later come to closely associate with NUCLEAR FISSION! As this was a recipe for several gallons in quantity our biggest problem was in finding enough containers to store and age the brew. Our solution was to use all of Mom’s plentiful supply of Tupperware containers to carry us through the 2 month long aging process (we figured the longer the better). We succesfully stored or more correctly “Hid” the freshly concocted mix under the kitchen counter in a corner cabinet that was used for serving pieces used only on holidays. At the end of the long awaited fermentation period we declared a party would be held to celebrate the “coming out” of our Chatham Artillery Punch.

    The Party: OMG! What a Hit the Punch was! Yes, it more than lived up to it’s reputation. It will cause strange behaviour unlike one would assume from a drink containing alcohol. One group of normally “Too cool for school” girl friends started making animal noises and actually communicated with each other as each spoke in a different animal tongue. Ever heard a Dog communicate with a Cockatoo as a lamb made comments on the conversation? Then there was the guy that didn’t like his hair (we never knew this) and exited the bathroom with Baby powder caked all over the top of his head. Wow, what a party and with all this strange behaviour none of it was aggressive, in fact the C-A-P brew had a calming effect on the group… the strange behaviour of that night years ago always comes up in conversation when we all get together back home over the Holidays. The funniest recollection being Mom’s search for her missing Tupperware and how perplexed she was when it mysteriously showed up right where it belonged two months later.

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  8. Sammy

    20 October

    Ive got some sweet party tips from this. Halloween is going be a good one! Cheers

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  9. Nichele

    1 January

    I’m from Savannah as well and have long known of this recipe. I’ve made wine from kits for the last two years and decided to employ that equipment for my first CAP batch, which happened to be the same Pirate’s House recipe above. I made it in honor of my sister’s 40th birthday in December. I vacuum marinated the fruit (I used crushed pineapple to speed up the process and strained it later, then marinated pineapple chunks in vacuum-sealed Mason jars for serving and snacking)and vacuum-steeped the tea. Once it was all mixed, I let it sit for about a month. It turned out great! The party was on Dec. 4 and on Dec. 5 we went to brunch at the Pirate’s House. I ordered the $12 goblet of CAP (you get to keep the goblet). It tasted the same, although me and the crew liked mine better, partly because of the spiffy labels a friend made. Mine was also much clearer.

    I’ve documented the process on my Facebook page. Friend me (Nichele Hoskins) and have a look!

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  10. Dave

    16 January

    This was the drink served each year at the General Robert E. Lee birthday party (celebrated on the weekend prior to January 19th). As I recall, a large crock was placed under the dining room table, sometime around Halloween, and all of the ingredients would be placed into it. It would just sit there; then on the Sunday before Robert E. Lee’s birthday the party would take place. The dining room table would be loaded down with food, the punch would be served from under the table and the next day nobody would go to work.

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    9 February

    We served a quite similar recipe at my sister’s engagement announcement party in 1962! My recollection is that everyone enjoyed the punch and got home safely, but the next day we received quite a few calls asking how we had
    spiked the punch (the wallop was apparently delayed!). I recollect that I made the punch about three weeks in advance of the party. I also recollect that th first several days of “steeping”, it percolated rather vigorously.

    Several days later we served the remaining punch (without champagne)over racks and it was again a hit. I originally found the recipe in a used bartender guide in Brooklyn and subsequently lost it. Glad to have found a newer version.

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  12. This is cool. I am definitely bookmarking this recipe. The next time I need to get blasted in a southerly, genteel kind of way, I’ll be back. Looks delicious and that it’ll get the job done

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