1 quart brandy
1 ½ pounds sugar
1 quart green tea
1 pint heavy rum
1 quart peach brandy
4 quarts champagne
2 quarts carbonated water
- Slice lemons thin and cover with brandy. Allow to steep for 24 hours.
- Several hours before ready to serve, slice the pineapple into the bowl with the lemon slices, then add the sugar, tea, rum, and peach brandy. Stir well.
- When ready to serve, add the champagne and water.
- from "Charleston Receipts" of The Junior League of Charleston, ©1995