This antique punch is one of the most consistently popular drinks at Husk.
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
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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 40 to 50|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 0g||0%|
|Total Sugars 16g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|