Dragoon's Punch

Saturday, March 9, 2013

Because it's Saturday...

Because the days are about to get longer...

Because I finally closed a deal that has been a thorn in my side for the better part of the last six months...

Because today is apparently national "Get Over It" day (this will help with that)...

Make this...

I'll give you a little background to this drink.  My drink of choice is wine; specifically,  red wine.  If I have a cocktail it is usually vodka and water, gin and water, or [insert other spirit] and water and some sort of fresh fruit (i.e. lime, lemon, blueberries, cucumber, etc.).  I cannot stomach sweet cocktails.  My first visit to Husk in Charleston, South Carolina was in the afternoon during a summertime day trip with Mom to shop.  I had read that Husk's bartenders were some of the best mixologists around, so I wanted to try something that required a little more talent than pouring wine into a glass.  The server recommended the Dragoon Punch, an antebellum punch made from a blend of black tea, lemon, rum, and brandy with just the perfect hint of sweet that sourced from the Charleston Historical Society.  It was love at first sip, and have faithfully ordered Dragoon's Punch on every subsequent visit to  Husk.  It's the perfect combination of refreshing and knock you on your ass potent.

Charleston Dragoon's Punch
Adapted slightly from Serious Eats who managed to pry the recipe from Husk bartender Roderick Hale Weaver.  The original recipe apparently came from the  Charleston Historical Society.

Yield: Serves 10
Active Time: 15 minutes
Total Time: 1 hour 15 minutes

8 black tea bags
1 1/2 quarts of water
1/3 c. sugar
1 c. rum (I used Cockspur)
1 quart brandy (I used Korbel)
1/2 c. peach brandy (I used Dekuyper)
1 c. fresh lemon juice (6 lemons)

Bring water to a boil.  Add tea bags and allow to steep for 5-8 minutes.  Remove and discard tea bags.  Add sugar to hot tea and stir until dissolved.  Add rum, brandy, peach brandy, and lemon juice.  Chill for one hour.  Serve with ice and 1 ounce of soda water per glass.


  1. One thing... if you add your brandy while the mixture is still warm, the alcool will evaporate.

    I would suggest to let it cool down first, and add alcool right before serving.

    Eric A.

  2. Looks delicious! It's interesting to me though, as a wine drinker and saccharine-avoider, that you would start with something so sweetened and booze-effacing. Have you given red-vermouth based cocktails a shot? I would only try at places that care, because bad vermouth will ruin things in a hurry, but something as simple as a manhattan made with a quality red like Carpano Antica, or a Vieux Carré with punt e mes (since you like brandy), etc could be right up your alley. This is a good hot day sipper, but cocktails have a lot more depth in them than this (or than spirit+water for that matter). Give it a shot!


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