TT Test Kitchen Tip: The tradition of serving a signature punch at large gatherings dates back to the 1700s. Especially common at formal balls, the potent tipples were typically composed of rum, sugar and fruit juice and had names such as Planter's Punch, Tradd Alley Punch and St. Cecilia Punch. Our take on this centuries-old ritual includes sweet tea in the mix, but it's no less robust than its Low Country forbearers.
TT Test Kitchen Tip: Rum is a classic addition to traditional Southern punch, but feel free to swap in bourbon for another take.
Low Country Punch
Yield: 4 to 6 servings
Cook Time: 5 minutes
2 cups water
5 bags of black tea
¾ cup granulated sugar
1 cup dark rum
¾ cup brandy
¼ cup peach brandy
3 medium lemons, divided (use juice of 2 and thinly slice one to serve)
Large ice cubes
1 (750 ml) bottle sparkling wine, chilled
1. In a medium saucepot set over high heat, bring 2 cups of water to a boil. Remove the pot from the heat and add the tea bags. Steep for 5 minutes, then remove the tea bags and stir in the granulated sugar. Stir until the sugar has dissolved. Set aside to cool.
2. In a large punch bowl or pitcher, combine the cooled sweet tea, rum, brandy, peach brandy and lemon juice and stir to combine. Add the ice cubes, the sparkling wine and lemon slices and stir gently to combine. Serve immediately.
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