Charleston Light Dragoon Punch
By á-90
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!
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4.1/5
(20 Votes)
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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
Details
Preparation
Step 1
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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