+

St. Cecilia's Punch

St. Cecilia's Punch

Ingredients (10)

  • 1/2 medium pineapple, peeled and cored
  • 4 medium lemons, thinly sliced and seeded
  • 2 cups brandy
  • 2 cups granulated sugar
  • 2 cups water
  • 1/4 cup green tea leaves (from about 10 tea bags)
  • 3 (750-milliliter) bottles brut sparkling wine or champagne, chilled
  • 1 (1-liter) bottle club soda, chilled
  • 2 1/2 cups dark rum, chilled
  • 1 ice block
Try Amazon Fresh
Nutritional Information
  • Calories151
  • Fat0.03g
  • Saturated fat0.0g
  • Trans fat
  • Carbs13.49g
  • Fiber0.32g
  • Sugar11.78g
  • Protein0.16g
  • Cholesterol
  • Sodium9.17mg
  • Nutritional Analysis per serving (40 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

French and West Indian flavors combine in this fizzy South Carolina Low Country punch named after the St. Cecilia Musical Society in Charleston where it was first served. Dark rum, champagne, and club soda are stirred together with brandy-marinated lemon and pineapple slices and a green-tea-infused simple syrup. The herbal, warm flavors of this punch make it perfect for gracing the holiday table or serving at any social gathering.

Game plan: You can make the brandy-infused fruit and tea-infused simple syrup the day before. Cover and refrigerate, then transfer to a punch bowl and add the remaining ingredients when you’re ready to serve. Learn how to open a Champagne bottle the right way so you don’t spend its sparkle before you add it to the punch!

Tips for Christmas

Instructions

  1. 1Thinly slice the pineapple into rounds, then cut the rounds into quarters. Place them in a large nonreactive bowl. Add the lemons and brandy and stir to combine. Let sit at room temperature while you make the tea mixture.
  2. 2Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat, add the tea leaves, and stir to combine. Set aside to cool to room temperature, about 1 hour.
  3. 3Hold a fine-mesh strainer over the bowl with the pineapple-lemon mixture and strain the tea mixture into the bowl (if there are large flecks of tea leaves, line the strainer with a coffee filter before straining). Cover the bowl and refrigerate until chilled, about 3 hours.
  4. 4When ready to serve, transfer the fruit-brandy mixture to a 7-quart punch or serving bowl. Gently stir in the sparkling wine, club soda, and rum (do not overmix or your punch will be flat). Float the ice block in the punch and serve immediately.
Load Comments

Recommended from Chowhound

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands
Shop

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands

by Camryn Rabideau | This year was a good one for direct-to-consumer kitchen startups. These companies offer high-quality...

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs
Shop

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs

by Jen Wheeler | Love someone who loves chocolate? They're probably the easiest person on your list to shop for. Just...

Star Gifts for Fans of 'The Great British Baking Show'
Shop

Star Gifts for Fans of 'The Great British Baking Show'

by Jen Wheeler | If you know a fan of The Great British Baking Show (aka, GBBS, GBBO, or The Great British Bake Off...