Charleston Light Dragoon's Punch Recipe

[Photograph: Robyn Lee]
This antique punch is one of the most consistently popular drinks at Husk.
- 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.
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.
This Recipe Appears In
Down South: An Antebellum Punch for the HolidaysAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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