St. Cecilia Society Punch
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-milliliter bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
-
6 cups sparkling water, chilled
Directions
1.
Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.
2.
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.
3.
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.
4.
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.
Add Your Review
Recommended Recipe:
Mock Guacamole
This sour cream dip may look like guacamole, but the green color comes from roasted sweet peppers. If you grow your own peppers, this appetizer is a great way to enjoy them.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
