St. Cecilia Punch
Charleston's legendary society punch—brandy, rum, and Champagne with tea.
- 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)
- ½ cupdemerara sugar
- Pineapple wedge, freshly grated nutmeggarnish
- 1Brew green tea and dissolve sugar while warm; chill.
- 2Combine cognac, rum, peach brandy, and tea in punch bowl.
- 3Add lemon juice and pineapple syrup; stir well.
- 4Refrigerate at least 4 hours or overnight.
- 5Add large block of ice before serving.
- 6Slowly pour in chilled champagne.
- 7Garnish with pineapple wedges and grated nutmeg.
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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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