St. Cecilia Society Punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. My Oldest Friend Mary Ann makes this punch for New Year’s Day.
It doesn’t have the firepower of Chatham Artillery Punch, but that may be a good thing. It’s every bit as delicious though!
2 medium lemons, thinly sliced
3/4 cup brandy
3/4 cup honey
2 tea bags green tea
3/4 cup dark rum
1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
1 750-ml bottle Champagne
6 cups sparkling water, chilled
Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.
In a small saucepan, combine the honey with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the honey dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.
At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.
Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the Champagne and sparkling water, and gently