Peter Frank Edwards
The Charleston Light Dragoon Punch 1792
How to Make It
Bring the water to a boil in a medium stainless steel saucepan over high heat. Add the tea, remove the pan from the heat, and steep the tea for 20 minutes.
Strain the tea through a tea strainer or a fine-mesh strainer into a 1-gallon container. Add the sugar and stir until it is completely dissolved. Let the mixture cool to room temperature, about 20 minutes.
Add the lemon juice, brandy, rum, and peach brandy to the tea mixture, cover, and refrigerate until cold. (Tightly covered, the punch base will keep for up to 3 days in the refrigerator.)
To serve, ladle 3 ounces of the punch base into each punch cup. Add an ice cube, top off with 1½ ounces of soda, and garnish with a sliver of lemon peel.
Recipe excerpted from Heritage by Sean Brock (Artisan Books). Copyright 2014. Photographs by Peter Frank Edwards.