The Lovely Details: Bourbon and Sweet Tea Punch


Last weekend we hosted the First Annual WeHaveAnOldHouse Dinner Party to thank our contributors, early supporters and family in addition to celebrating the first six months of the blog.

It was such a treat to see everyone together and to enjoy some outrageously good Southern food including Cecelia’s homemade French dressing served with a tomato, avocado and red onion salad AND used as a dipping sauce for fried chicken.

Since no proper dinner party is complete without a welcome cocktail, we thought we’d polish up the silver punch bowl and cups and create a signature drink that combines our Aunt Jen’s Sweet Tea recipe and our love of bourbon. Our guests definitely enjoyed it.

We hope you do too.

The WeHaveAnOldHouse Bourbon and Sweet Tea Punch

Two cups sweet ice tea (recipe follows)
One 12 oz can frozen OJ
One 12 oz can frozen limeade
Add bourbon to taste (we use about 2/3 of a 750 ml bottle of Buffalo Trace bourbon)
7 cups water
Mix all ingredients and chill.

Aunt Jen’s Sweet Tea
(What Southerners Talk About When We Talk About Y’all), published in October, 2014

8 cups of water
3/4 cup sugar
6 regular tea bags
Lots of ice

Bring 8 cups of water to a boil in a large pot. Once the water is rolling, add in the sugar and bring back to a boil for about a minute. Turn the heat off and add the tea bags. Then just let it sit until the tea is thoroughly steeped and cooled down. Pour some into a glass with ice—preferably crushed—and enjoy!

Cecelia’s Homemade French Dressing
(The Nectar of the Gods) published in September, 2014

1 can of Campbell’s tomato soup
3/4 cup apple cider vinegar
1 cup vegetable oil
1 cup sugar
1 tsp salt
1/3 tsp pepper
1/2 tsp paprika
1 Tbsp Worcestershire
1 Tbsp dry mustard
Dash of garlic powder

Pour all ingredients into blender and pulse until fully combined.

Divide into three small jam jars or other containers. Refrigerate for up to three weeks.