REFLECTIVE OF THE ENGLISH (TEA), FRENCH (champagne and cognac), and West Indian (rum) influences on Carolina Lowcountry culture, St. Cecilia’s Punch was introduced at the St. Cecilia Musical Society in Charleston in the early eighteenth century and is still as popular today at elaborate weddings and social occasions as it was three hundred years ago. Certain locals insist that the punch be made with only green tea leaves, dark Myer’s rum, and genuine French champagne, and that nothing will do but to serve it over a huge block of ice in a silver punch bowl. All I can say is that the delicious punch deals such a wallop that, after a few cups, nobody really cares about the variety of tea leaves, the brand of rum or champagne, or the pedigree of the serving vessel. Since using simple ice
cubes will only dilute the punch’s flavor and strength, however, I do try to find room in the freezer to freeze blocks of ice in large plastic tubs. Of course, if you own a deep freeze, so much the better.

Makes about 1 1⁄2 gallons

INGREDIENTS

• 4 lemons, thinly sliced and seeded
• 1 pint brandy
• 2 cups water
• 2 cups sugar
• 1/4 cup green tea leaves
• 1/2 fresh pineapple, peeled, cored, and thinly sliced
• 1 pint dark rum
• Three 750-ml bottles dry champagne
• Two 1-liter bottles club soda

INSTRUCTIONS

1. Place the lemon slices in a large glass bowl.
2. Pour the brandy over the lemon slices.
3. Cover the bowl with plastic wrap and let the lemon slices marinate in the brandy overnight.
4. In a large saucepan, combine the water and sugar.
5. Bring the water and sugar mixture to a boil over moderate heat, stirring.
6. Place the green tea leaves in a large bowl.
7. Pour the hot sugar water over the tea leaves and let it cool.
8. Add the pineapple slices to the lemon-and-brandy mixture.
9. Strain the cooled tea into the mixture of lemon slices, brandy, and pineapple.
10. Pour the fruit-and-brandy mixture into a large silver or glass punch bowl.
11. Add the dark rum to the punch bowl and mix well.
12. When ready to serve, place a large block of ice in the punch mixture.
13. Add the champagne and club soda to the punch bowl.
14. Stir the punch to blend all the ingredients well.
15. Ladle the punch into silver or glass punch cups.