Barbara Adkins always has a bowl of this potent libation at her party. It was the traditional drink of the St. Cecilia Society, founded in Charleston, South Carolina, in 1762.
Combine brandy and lemons in a large bowl. Cover and let stand at room temperature 24 hours.
Add pineapple to brandy mixture. Let stand 3 hours.
Combine brandy mixture, tea, and next 3 ingredients (through liqueur), stirring until sugar dissolves. Add sparkling water and Champagne, stirring gently until blended. Serve immediately.
Find recipes with ingredients that you have on hand.