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)
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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.
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Charleston Punch Recipe at a Glance