A Punch That Could Kill a Donkey

We still have a couple months to wait until St. Cecilia's Day, Feast Day of the Patron Saint of Music. But since the St. Paul Chamber Orchestra is opening their 50th anniversary season tonight with Handel's Ode for St. Cecilia, now is a great time to celebrate with a lovely beverage.

Once upon a time, it was a day for music making and celebration. Considerable celebration, if this St. Cecilia's Day Punch recipe is any indication. Click here to listen to a very funny interview with conductor Nic McGegan about the life of St. Cecilia, and read below to make a punch that Nic says "could kill a donkey!"

Charleston St. Cecilia Punch
6 lemons
1 quart brandy
1 pineapple
1-1/2 pounds sugar
1 quart green tea
1 pint heavy rum
1 quart peach brandy
1 gallon champagne
2 quarts carbonated water

Slice lemons thin and cover with brandy. Allow to steep for 24 hours. Several hours before ready to serve, slice the pineapple into the bowl with the lemon slices, then add the sugar, tea, rum, and peach brandy. Stir well. When ready to serve, add the champagne and water. 80-90 servings.