Charleston Punch

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

More From Cooking Light

Nutritional Information

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


  1. Combine brandy and lemons in a large bowl. Cover and let stand at room temperature 24 hours.
  2. Add pineapple to brandy mixture. Let stand 3 hours.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Charleston Punch Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy