Charleston Light Dragoon's Punch Recipe

Jed Portman
Charleston Light Dragoon's Punch Recipe

[Photograph: Robyn Lee]

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

Read more: Down South: An Antebellum Punch for the Holidays

  • Yield:serves 40 to 50
  • Active time: 10 minutes
  • Total time:1 hour 10 minutes

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

Directions

  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.

This Recipe Appears In
Down South: An Antebellum Punch for the Holidays
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