Gullah Geechee chef Charlotte Jenkins served this fruity, potent punch at her niece’s wedding, along with shrimp and grits, fried green tomatoes, roast beef, string beans, Gullah rice, and buttermilk biscuits. In her cookbook, Gullah Cuisine, Jenkins credits the recipe to her daughter Kesha, who dubbed it “sweetgrass wedding punch” because the color of the finished drink reminded her of the reddish stems of fresh sweetgrass.