Behind The Bar At HUSK
Nothing says “festive” quite like a brimming punch bowl. We took our cue from the fantastic Bar at HUSK and whipped up a giant batch of Charleston Light’s Dragoon Punch inspired by The Junior League of Charleston’s classic entertaining handbook Charleston Receipts.
Step 1 | Pick A Pretty Vessel
Make like the society doyennes of the Holy City and borrow your grandmother’s best punchbowl or pick up one of your own and start a cheerful new tradition.
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Step 2 | Craft A Retro Ice Mold
Simply line the bottom of a sturdy tube or fancy bundt pan with the fruit and/or herb sprigs of your choice (we like simple lemon slices for this particular recipe) then fill the pan approximately ¾ full of water (distilled or not). Pop it in the freezer overnight, then thaw 10-15 minutes prior to turning out and placing in your punchbowl.
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Step 3 | Try An Heirloom Recipe
We adapted this recipe for a cozier crowd (it yielded more than enough for 10 people in addition to rave reviews).
Charleston Light Dragoon’s Punch
Courtesy of The Bar at HUSK
- 2 cups sugar
- 1 and 1/2 cups fresh lemon juice (approx. 12 lemons)
- 2 quarts brewed black tea
- 2 quarts brandy
- 2 cups rum
- 1/2 cup peach brandy
- 3 lemon peels (use a potato peeler or paring knife to cut long ribbons)
- 3 cups sparkling water
Pour sugar, lemon juice, tea, brandy, rum, peach brandy, and lemon peels in a large punchbowl. Stir until sugar dissolves and chill in refrigerator at least 1 hour.
Add your ice mold and top with sparkling water just prior to serving. Set out small punch, julep or other dainty cups, add a long-handled ladle and you’ve got yourself a party!