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Charleston Light Dragoon's Punch
[Photograph: Robyn Lee]
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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 |
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
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
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.
