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    Home » Charleston Light Dragoon's Punch

    January 21, 2016 Cocktails

    Charleston Light Dragoon's Punch

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    From the Charleston Historical Society, and one of the signature drinks at Sean Brock's Husk, Charleston Light Dragoon's Punch has been one of my absolute favorite drinks for years. It was time to make it myself.

    Jump to Recipe

    Charleston Light Dragoon's Punch from Husk in Charleston, SC

    I know there's been a lot of chatter out there about Husk over the years -- which is frankly, why I've never bothered to review it.  Yes, I've been. Yes, I have thoughts about Husk. No, I'm not telling you them here.

    With one exception: If you're in Charleston, SC and you happen to go to Husk, order the Charleston Light Dragoon's Punch.

    Deceptively refreshing, this punch will knock you out in a heartbeat if you aren't careful.  The original recipe calls for a bit more sugar, but I scaled it back in my recipe and I think it turned out absolutely perfectly.

    Husk Charleston Light Dragoon's Punch

    This is a LARGE BATCH cocktail, to put it mildly.  You could definitely scale it back to make a few drinks for friends, or you can do what I did: Wait for your company to hire a mechanical shark ( like a mechanical bull, but it's a shark! ), throw a huge party in the middle of January that celebrates Summer, and make a batch of punch for your 50 closest friends.  This is a real thing that happened, and you can check out a video of the shark here.

    Charleston Light Dragoon's Punch

    Original recipe from the Charleston Historical Society. Adapted from the Husk recipe from Serious Eats at http://www.seriouseats.com/recipes/2012/12/charleston-light-dragoons-punch-recipe.html
    5 from 3 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: Alcohol, Punch
    Prep Time: 2 hours
    Total Time: 2 hours
    Servings: 40 servings
    Author: Basil and Bubbly

    Ingredients

    • 3 cups raw sugar
    • 2 ½ cups fresh lemon juice about 23 lemons
    • 3 ½ quarts black tea brewed according to package directions
    • 3 quarts Brandy
    • 750 ml rum
    • ½ pint Peach Brandy
    • peels from 6 lemons
    • 2 liters of soda water

    Instructions

    • Combine sugar, lemon juice, tea, and lemon peels in a large bowl. Stir until sugar is dissolved.
    • Let cool to roughly room temperature.
    • Add brandy, rum, and peach brandy. Chill in refrigerator for at least 1 hour.
    • Add soda water immediately before serving.
    • Serve over ice.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

     

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    Reader Interactions

    Comments

    1. Arielle says

      January 28, 2016 at 9:08 am

      This looks delicious! I've been wanting to make a cocktail that uses tea, and I love the idea of a not-too-sweet punch. Headed to Charleston this weekend, and that usually includes a trip to the Husk bar. Guess I'll have to try one of these out! You know, for science.

      Reply
    2. Lauren | Love Lola says

      January 27, 2016 at 1:07 pm

      Will definitely have to try this next time I'm in the Charleston area. Sounds (and looks!) delicious!

      Reply
    3. Jacquelyn @ The Lowcountry Mama says

      January 27, 2016 at 12:02 pm

      This looks amazing!! I still haven't been to Husk but have wanted to try it.

      Reply
    4. Ashley says

      January 27, 2016 at 11:51 am

      This sounds so refreshing and delicious!

      Reply
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