Ingredients

  • 12 ozcognac(VSOP)
  • 12 ozdark rum(Jamaican)
  • 4 ozpeach brandy
  • 16 ozgreen tea(brewed and chilled)
  • 8 ozfresh lemon juice
  • 6 ozpineapple syrup
  • 750 mlchampagne(1 bottle brut)
  • 0.5 cupdemerara sugar
  • 🍋Pineapple wedge, freshly grated nutmeg(garnish)

🔧 Tools

punch bowlladlepitcher

Instructions

  1. Brew green tea and dissolve sugar while warm; chill.
  2. Combine cognac, rum, peach brandy, and tea in punch bowl.
  3. Add lemon juice and pineapple syrup; stir well.
  4. Refrigerate at least 4 hours or overnight.
  5. Add large block of ice before serving.
  6. Slowly pour in chilled champagne.
  7. Garnish with pineapple wedges and grated nutmeg.

📜 History

Named for the St. Cecilia Society of Charleston, South Carolina—America's oldest musical society, founded in 1766. This punch has been served at their exclusive balls for over 250 years. The recipe remained closely guarded until the 20th century.

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