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1 lb green tea
2 gallons water
3 dozen lemons, juiced
5 lbs brown sugar
2 gallons catawba wine
2 gallons santa cruz rum
1 gallon hennessy brandy
1 gallon dry gin
1 gallon rye whiskey
2 quarts cherries
2 quarts pineapple chunks
10 quarts champagne
1. Soak the tea overnight in the 2 gallons of water.
2. Mix the tea with the lemon juice then add brown sugar and the liqours. Let mix set for a week at least preferable
is two weeks in a covered container.
3. When ready to serve pour over a cake of ice. NEVER chill in the refridgerator or used crushed ice. Add the cherries,
pineapple. Then add the champagne pour slowly and mix with a circular motion.
4. Now serve.
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