light dragoon’s punch (south carolina)

Name: Light Dragoon’s Punch (South Carolina)
Cuisine: American
Ingredients: - 4 quarts of black tea; - 4 cups sugar; - 1 quart, plus 1 cup lemon juice; - 1 quart dark rum (jamaican); - 4 quarts california brandy (any non-gourmet brandy); - ½ pint peach (or apricot) brandy; - club soda, for individual servings

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

Resurrected from the archives of the Charleston Preservation Society, this antique punch has proven to be one of the most popular drinks at Husk Restaurant. Charleston was the home of the “Light Dragoons”, a pseudo-military society of carousing gentlemen in the late 1700’s who really knew how to throw a party. More about the history of this punch here - http://www.britishfoodinamerica.com/An-Eclectic-Summer-Number-featuring-a-Forgotten-Champion-and-More-Musings-on-Madeira/the-lyrical/A-note-on-the-1793-Charleston-Light-Dragoons-Punch/#.VzSZWOR

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yield serving(s)

method No-Cook or Other

Ingredients For light dragoon’s punch (south carolina)

4 quarts of black tea
4 cups sugar
1 quart, plus 1 cup lemon juice
1 quart dark rum (jamaican)
4 quarts california brandy (any non-gourmet brandy)
½ pint peach (or apricot) brandy
club soda, for individual servings

How To Make light dragoon’s punch (south carolina)

1
Make the black tea/lemon juice mixture, stirring in sugar when hot. Add the alcohol. Set aside or bottle for later use.

2
In a punch bowl place blocks of ice and garnishes of lemon and orange peels. Pour in equal parts of the tea-brandy-rum mixture with club soda into cocktail glass or punch cup.
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