Charleston Light Dragoon Punch

This recipe is close to the punch served at The Bar at Husk in Charleston, SC. The recipe from 1783 was discovered in the archives of the Preservation Society of Charleston. I would like to double the peach brandy in my next batch!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c black tea

  • 6

    TBs lemon juice

  • 1/2

    c raw sugar

  • 1/2

    c Barbados rum

  • 2

    c California brandy

  • 2

    TB peach brandy

  • 1/4

    c seltzer

  • large ice cubes

  • lemon peel strips

Directions

Brew tea in 1 cup of hot water. Add 1 cup cold water, lemon juice, sugar, rum, brandy, peach brandy and refrigerate at least 1 hour. Serve punch with 1 large ice cube and a few lemon peel strips and top with a splash of seltzer.

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