- 2 qts. brewed tea, chilled
- 1 cup light spiced rum, such as Captain Morgan's Silver
- 1 lemon, cut in slices
- 1 bunch fresh mint
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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