While browsing for venison sausage recipes, I stumbled upon this beverage mix. I only sip in moderation, but this may be my choice for the rondy...everyonelse bring their own!

Chatam Artillery Punch:

1 lb. green tea          1 gal. gin
2 gal water               5 lbs. dark sugar
3 gal. Catawba wine  2 qts.maraschino cherries
1 gal dark rum          3 dz. oranges, sliced and seeded
1 gal. brandy            3 dz. lemmons, sliced and seded
1 gal. rye whisky       10 qts. champagne

Steep the green tea in 2 gal. of cold BWCAW water overnight. The next day strain tea through 3 laywers of fresh beaver pelt into 2 (5 gal gas cans). Mix strained tea and all the other ingredents except the champagne. Allow this mixture to mellow for at least 2 weeks in a cool dark place. To serve, pour the punch over ice and add 1 qt. of champagne for every gallon of punch. Makes 12 gallons.

wadda ya think... :-?