Made this for New Year's Eve 2008 with friends. Was delicious, and easy enough if you remember to start 24 hrs. in advance. I followed directions as written, but did chill all ingredients except the brandy mixture, and served over ice in glasses. Served out of glass trifle bowl like a punch bowl. A special way to use champagne on New Year's.
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)
More From Cooking Light
Amount per serving
- Calories: 174
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 15.2g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 3mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note