Bartenders and mixologists are also rediscovering brandy’s virtues, mining the early history of cocktail making for recipes—and finding the spirit front and center. At Husk, in Charleston, a centuries-old libation called the Light Dragoon’s Punch is one of the most popular drinks on the menu. According to Rod Weaver, the head bartender, it originated in a dusty old tome from 1783 at the Preservation Society of Charleston.
Light Dragoon’s Punch
Yield: 20
Ingredients
2 cups raw sugar
1 1/2 cups fresh lemon juice, from about 12 lemons
8 cups black tea
8 cups brandy
2 cups Bermuda or Barbados rum
1/2 cup peach brandy
Peels of 3 lemons, cut into slivers
3 cups soda water
Preparation
- Combine all ingredients except soda water in a large bowl. Stir until sugar is dissolved, and chill in refrigerator for at least 1 hour. Add ice (preferably in one large block) and top with soda water before serving. Alternatively, top each glass with 1 ounce of soda water before serving.
Cocktail recipe from Husk in Charleston, South Carolina.