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

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


  • 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


  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.

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