Charleston Light Dragoon's Punch Recipe

By
Jed Portman
Jed Portman is a contributing writer at Serious Eats.
Jed Portman
Jed Portman is a food journalist who has written articles about Southern cuisine and culture for Serious Eats. He is the founder and editor of Midwesterner, a newsletter about food. He was also the Assistant Editor, Food, forGarden & Gunmagazine from 2012 - 2017.
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Updated Aug. 30, 2018
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Robyn Lee

This antique punch is one of the most consistently popular drinks at Husk.

Recipe Facts

Active:10 mins
Total:70 mins
Serves:40 to 50 servings

Rate & Comment

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  • 4cupsraw sugar

  • 3cupsfresh lemon juicefrom about 24 lemons

  • 4quartsblack tea

  • 4quartsCalifornia brandy(Weaver usesKorbel)

  • 1quartBermuda or Barbadosrum(Weaver uses Cockspur)

  • 1/2pintpeach brandy(Weaver uses Hiram Walker)

  • Peels of 6 lemons, cut into slivers

  • 1 1/2quartssoda water

Directions

  1. Combine sugar, lemon juice, tea, brandy, rum, peach brandy, and lemon peels in a large bowl. Stir until sugar is dissolved and chill in refrigerator for at least 1 hour.

  2. Add ice (preferably in one large block) and top with soda water before serving. Alternatively, top each glass with 1 ounce of soda water before serving.

This Recipe Appears In

Nutrition Facts(per serving)
233 Calories
0g Fat
17g Carbs
0g Protein
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Nutrition Facts
Servings: 40 to 50
Amount per serving
Calories 233
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium9mg 0%
Total Carbohydrate17g 6%
Dietary Fiber 0g 0%
Total Sugars 16g
Protein0g
Vitamin C 7mg 33%
Calcium 23mg 2%
Iron 0mg 1%
Potassium 54mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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