Charleston PJ from the 1800s
- 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
Make the tea into ten quarts worth of strong tea.
Mix the sugar with one quart boiling water until it is a thick syrup. Add juice from pineapple cans and let it boil.
When the tea has cooled, add sugar syrup, rum, brandy, juice of lemons, cherries and pineapple chunks.
This mixture is your "stock" which you should make up to five days in advance. Stock should be kept tightly in corked bottles.
When you're ready to serve, mix three quarts stock for every one quart champagne and one quart carbonated water.
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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