Daddy’s Christmas Punch
Photo by Marnie Rothschild Durlach

recipe heading-plus-icon

yields

40 cups

    Ingredients
  • 6 lemons
  • 1 quart brandy
  • 1 pineapple
  • 1 ½ pounds sugar
  • 1 quart green tea
  • 1 pint heavy rum
  • 1 quart peach brandy
  • 4 quarts champagne
  • 2 quarts carbonated water
steps
  1. Slice lemons thin and cover with brandy. Allow to steep for 24 hours.
  2. 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.
  3. When ready to serve, add the champagne and water.
  • from "Charleston Receipts" of The Junior League of Charleston, ©1995

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