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Yield:
6 servings

Ingredients

Directions

Fill a large pitcher (about a 10 cup capacity) three quarters of the way with iced tea. Pour in the rum and stir with a wooden spoon. Toss in the lemon slices and a handful of fresh mint. Put the drink in the refrigerator to steep and chill for a few hours. Fill six highball or other tall glasses with ice and fill with the Texas tea. Garnish with more mint if desired.

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