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
Servings: 40 servings
- 3 cups raw sugar
- 2 1/2 cups fresh lemon juice about 23 lemons
- 3 1/2 quarts black tea brewed according to package directions
- 3 quarts Brandy
- 750 ml rum
- 1/2 pint Peach Brandy
- peels from 6 lemons
- 2 liters of soda water
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.