Charleston Punch

recipe
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.

Yield:

About 12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 174
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 15.2 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 3 mg

Ingredients

1 cup brandy
2 small lemons, thinly sliced
1/2 cup sliced fresh pineapple
1 cup brewed green tea
3/4 cup sugar
1/2 cup dark rum
1/4 cup peach-flavored liqueur (such as peach schnapps)
2 cups sparkling water, chilled
1 (750-milliliter) bottle Champagne, chilled

Preparation

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.

Note:

December 2007
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