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St. Cecilia Society Punch

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Serves six to eight.

  • To learn more, read:
    Pleased as Punch
  • by St. John Frizell from Fine Cooking
    Issue 99

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.

Find this and other cocktails in our Drinks and Entertaining Guide.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 270; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 30; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

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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