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Sean Brock’s The Charleston Light Dragoon Punch 1792 Recipe | James Beard Foundation
Ingredients - 2 quarts water - 7 bags black tea, preferably American Classic - 2 cups raw sugar - 1 ½ cups fresh lemon juice - 12.7 ounces brandy (California
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Cooking tools:
- Stainless-steel saucepan
- Stove
- Tea strainer
- Fine-mesh sieve
- Airtight container
- Spoon
- Measuring cup
- Jigger
- Ladle
- Punch cup
- Refrigerator
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 2 quarts water
- 7 bags black tea, preferably American Classic
- 2 cups raw sugar
- 1 ½ cups fresh lemon juice
- 12.7 ounces brandy (California is fine)
- 12.7 ounces rum, preferably Cockspur Barbados
- 6.4 ounces peach brandy
- 20 large ice cubes
- 2 ¾ cups soda water
- 20 thin slivers of lemon peel (from about 3 lemons)
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