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Spiked Iced Tea
Spiked Iced Tea
- 1 quart strong English Breakfast tea (made with 3 teabags)
- 10 lemons
- 26 1/2 ounces dark rum
- 1/2 cup brandy
- 1/4 cup peach brandy
- 2 cup unsweetened pineapple juice
Directions: Brew and refrigerate English Breakfast Tea. Meanwhile, remove and cut lemon rind into thin strips. Add the rind and the juice of the lemons to the brewed tea. Cover and store overnight at room temperature.
Just before serving, pour tea mixture, rum, pineapple juice, and brandies over ice in a punch bowl. Makes sixteen 5 ounce servings.
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