Saint Cecilia's Society Punch Recipe - Imbibe Magazine Subscribe + Save

Saint Cecilia’s Society Punch Recipe


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.


  • 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


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.

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