About 12 servings (serving size: 1 cup)

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.

How to Make It

Step 1

Combine brandy and lemons in a large bowl. Cover and let stand at room temperature 24 hours.

Step 2

Add pineapple to brandy mixture. Let stand 3 hours.

Step 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.

Ratings & Reviews

yankeebelle's Review

November 24, 2009
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.