Charleston Light Dragoon's Punch

[Photograph: Robyn Lee]

This antique punch is one of the most consistently popular drinks at Husk.

Charleston Light Dragoon's Punch

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 40 to 50
Active time:10 minutes
Total time:1 hour 10 minutes
This recipe appears in: Down South: An Antebellum Punch for the Holidays

Ingredients

  • 4 cups raw sugar
  • 3 cups fresh lemon juice from about 24 lemons
  • 4 quarts black tea
  • 4 quarts California brandy (Weaver uses Korbel)
  • 1 quart Bermuda or Barbados rum (Weaver uses Cockspur)
  • 1/2 pint peach brandy (Weaver uses Hiram Walker)
  • Peels of 6 lemons, cut into slivers
  • 1 1/2 quarts soda water

Procedures

  1. 1

    Combine sugar, lemon juice, tea, brandy, rum, peach brandy, and lemon peels in a large bowl. Stir until sugar is dissolved and chill in refrigerator for at least 1 hour.

  2. 2

    Add ice (preferably in one large block) and top with soda water before serving. Alternatively, top each glass with 1 ounce of soda water before serving.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: