Chatham Artillery Punch - cooking recipe

Ingredients

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

Preparation

Soak the tea overnight in the 2 gallons of water.
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.
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.
Now serve.