The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Otranto Club Punch



1 pound loaf sugar (2 cups of granulated sugar)

1 quart strong green tea

Juice of 12 lemons, strained

1-3 quartz carbonated water

1 pint peach brandy

1 quart heavy or light rum

2 quarts brandy of rye whisky


Dissolve the sugar in the tea; add the lemon juice, peach brandy or whisky. Use an abundance of ice, adding a liberal quantity of carbonated water.