Saint Cecilia’s Society Punch Recipe

Name: Saint Cecilia’s Society Punch Recipe
Yield: 10
Cuisine: American

Recipe: Paul Yellin, Cane Rhum Bar and Caribbean Kitchen, Charleston, South Carolina

Photo: JWKPEC Photography

November 23, 2016

Brandy, rum and black tea syrup create a wintry trio of flavors.

This festive punch recipe is easy to scale up for holiday parties. Brandy, rum and black tea syrup create a wintry trio of flavors, while sparkling wine brightens it all up.

Ingredients

1 oz. rum
1 oz. brandy
2 oz. spiced black tea syrup
1 oz. sparkling wine, chilled

Tools:shaker, strainer
Glass:coupe
Garnish:pineapple wedge

Preparation

Shake the rum, brandy and syrup with ice in a shaker. Strain into a chilled coupe, top with sparkling wine, then garnish.

Black Tea Syrup: Prepare a pot of your favorite black tea. While the liquid is still hot, add 1 cinnamon stick, 1 quartered orange, 1 quartered lemon, 8 ounces of brown sugar and 5 cloves and stir until the sugar dissolves. Allow mixture to steep until the liquid comes to room temperature. Strain out the spices, bottle and refrigerate for up to 2 weeks.