Charleston Light Dragoon's Punch Recipe

Robyn Lee

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

Recipe Facts

Active: 10 mins
Total: 70 mins
Serves: 40 to 50 servings

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  • 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. 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.

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