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.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.

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.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.

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.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.

Sour Mash & Lime Tea

This is my variation on a Southern Sour.Find more iced-teas for grown-ups on our Drinks & Entertaining page.

• 4 cups water
• 6 regular-size tea bags (about 1/2 oz. total)
• 1 cup granulated sugar
• 1 can (6 oz.) frozen limeade concentrate, thawed
• 3 cups cold water
• 12 oz. sour-mash whiskey (such as Jack Daniels), or any good bourbon (about 1-1/2 cups)
• Lime wedges for garnish (optional)

In a medium saucepan, bring the 4 cups water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes. Meanwhile, put the sugar and limeade concentrate in a 2-quart heatproof container (like a large Pyrex liquid measure). When the tea is ready, remove the tea bags (don’t squeeze them) and add the tea to the limeade mixture, stirring to combine. Stir in the 3 cups cold water, let cool to room temperature, and then refrigerate until ready to serve.

To serve, pour 1-1/2 ounces of the whiskey into each 12-ounce glass. Add 1 cup of the limeade-tea mixture to each glass. Stir to combine. Add ice and garnish with the lime wedges, if you like.

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.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.