About this Cocktail
Had at the Husk Bar in Charleston, SC. Researched the recipe. This is as it is listed in Serious Eats in 2012.
4 cups Raw Sugar
3 cups Fresh Lemon Juice (about 24 lemons)
4 quarts Black Tea
4 quarts California Brandy
1 quart Bermuda or Barbados Rum
1/2 pint Peach Brandy
Peel of 6 Lemons, cut into slivers
Combine sugar, lemon juice, tea, brandy, rum, peach brandy, and lemon peels in a large bowl. Stir until sugar is dissolved and chill in refrigerator for at least 1 hour.
Add ice (preferably in one large block) and top with soda water before serving. Alternatively, top each glass with 1 ounce of soda water before serving.
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