Charleston Punch

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.

Cooking Light DECEMBER 2007

  • Yield: About 12 servings (serving size: 1 cup)


  • 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.

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

Go to full version of

Charleston Punch recipe