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Recipe

St. Cecilia Society Punch

Scott Phillips

Servings:six to eight.

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.

Ingredients

  • 2 medium lemons, thinly sliced
  • 3/4 cup brandy
  • 3/4 cup granulated sugar
  • 2 tea bags green tea
  • 3/4 cup dark rum, such as Gosling’s
  • 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
  • 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
  • 6 cups sparkling water, chilled

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 30
  • Fiber (g): 2
  • Protein (g): 1

Preparation

  • Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.
  • In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.
  • At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.
  • Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.
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Reviews (1 review)

  • SVcook| 08/06/2011

    Seriously yummy - and dangerous. Only downside is how long it takes to prepare - or maybe that's only because I made 8x for a party.

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