Every locale has its cherished traditions and those involving drinking and eating may be the most enduring. Two that are near and dear to Savannahians are Chatham Artillery Punch and the Low Country Boil.

Chatham Artillery Punch

Serves 200 (You may want to reduce the proportions)

• 2 gallons tea (green tea--1 pound tea to 2 gallons water. Soak overnight in tin bucket and strain.)

• Juice of 3 dozen lemons

• 5 pounds brown sugar

• 2 gallons Catawba wine

• 2 gallons Santa Cruz rum

• 1 gallon Hennessy (3-Star) brandy

• 1 gallon dry gin

• 1 gallon rye whiskey

• 2 quarts cherries

• 2 quarts pineapple cubes

• 10 quarts champagne

Mix the tea with the lemon juice, preferably in a cedar tub, and then add the brown sugar and liquors. Let this mixture "set" for at least 1 week, or preferably 2 weeks, in a covered container.

After the "setting" period and when ready to serve, pour over a cake of ice. Never chill in refrigerator or used crushed ice. When this is done, add cherries, pineapple cubes and champagne, pouring in slowly, mixing with a circular motion. The punch is now ready to serve.

From Savannah Style, A Cookbook by the Junior League of Savannah, Inc. 1980

This is punch with a real punch and should be sipped in moderation. Years ago, we had a friend visiting from out of town, and we all attended a party where Chatham Artillery Punch was being served. We thought a word of caution was sufficient, but he didn't listen. We lost track of him, and the next morning he woke up under a Chinaberry tree with a rash of chigger bites and no memory of how he got there!

Low Country Boil

Ingredients

• 1/2 pound kielbasa or turkey kielbasa (per person)
• 1/2 pound raw shrimp in shell (per person)
• 3 small new potatoes (per person)
• 1 ear of corn (per person)
• cayenne
• cloves
• garlic
• bay leaves
• Old Bay seasoning
• black pepper
• Tabasco pepper sauce

Boil water in a very large steam kettle on a stove or on an outdoor cooker. Season water with your choice of mentioned flavorings along with a little lemon juice or vinegar. Add potatoes, carrots, sausage and onions. Bring back to a boil and boil until almost tender. Add corn-on-the cob and boil for 5 minutes longer. Finally, add shrimp and simmer for 3 to 4 minutes more, or until shrimp are just cooked.

This feast is good anytime of year, but like its culinary cousin, the oyster roast, is most enjoyable in a cooler season, preferably on the banks of a river with the wind soughing through the Spanish-moss-laden live oaks.

Enjoy!