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
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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