Chatham Artillery Punch

• 1 lb green tea
• 2 gallons water
• 3 dozen lemons, juiced
• 5 lbs brown sugar
• 2 gallons catawba wine
• 2 gallons santa cruz rum
• 1 gallon hennessy brandy
• 1 gallon dry gin
• 1 gallon rye whiskey
• 2 quarts cherries
• 2 quarts pineapple chunks
• 10 quarts champagne

1. Soak the tea overnight in the 2 gallons of water.
2. Mix the tea with the lemon juice then add brown sugar and the liqours. Let mix set for a week at least preferable is two weeks in a covered container.
3. When ready to serve pour over a cake of ice. NEVER chill in the refridgerator or used crushed ice. Add the cherries, pineapple. Then add the champagne pour slowly and mix with a circular motion.
4. Now serve.

green tea, water, lemons, brown sugar, catawba wine, santa cruz, gallon hennessy brandy, gallon dry, gallon rye whiskey, cherries, pineapple, champagne

Taken from www.food.com/recipe/chatham-artillery-punch-121495 (may not work)