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Charleston PJ from the 1800s


Rate this recipe 4.2/5 (19 Votes)


  • half a pound of your best green tea
  • 10 bottles rum
  • 10 bottles brandy
  • 60 lemons
  • 12 pounds sugar
  • 12 quarts carbonated water
  • 12 quarts champagne
  • 1 quart maraschino cherries
  • 2 cans pineapple chunks


Level of difficulty Easy
Cost Average budget


Step 1

Make the tea into ten quarts worth of strong tea.

Step 2

Mix the sugar with one quart boiling water until it is a thick syrup. Add juice from pineapple cans and let it boil.

Step 3

When the tea has cooled, add sugar syrup, rum, brandy, juice of lemons, cherries and pineapple chunks.

Step 4

This mixture is your "stock" which you should make up to five days in advance. Stock should be kept tightly in corked bottles.

Step 5

When you're ready to serve, mix three quarts stock for every one quart champagne and one quart carbonated water.

Step 6

The original recipe from 1890 says to use three quarts of carbonated water for "the ladies' punch", but I do not. (: This recipe serves 600-650.

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