Friendsgiving Punch Bowls

Chatham Artillery Punch

By Jayce McConnell, Spirits Specialist, GA

Ingredients: • 1 btl Bache Gabrielsen Tre Kors Cognac • 1 btl J. Rieger Straight Bourbon • Large Ice Ring or Regular Ice for serving

• 1 btl Ten To One Dark Rum • 3 btl Francois Montand Brut Sparkling • 15 Lemons • 2 c Demerara or Raw Sugar

Directions: 1. Peel the lemons into a plastic bowl or container. Add the sugar to peels, and muddle. 2. Allow this to sit at room temperature for at least an hour, overnight in the fridge is ideal. 3. In the meantime, juice the peeled lemons. 4. When ready, add the juice to the sugar/peel mixture (oleo saccharum) and stir until dissolved. 5. Strain through a fine mesh strainer. 6. When ready to serve, combine all ingredients in a punch bowl. If using an ice ring, just throw in a ladle and call it a day. If not, provide ice on the side. *Serves ~20 people.