Boston Tea Punch

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  • 1 750 ml bottle dark rum
  • 4 cup black tea
  • 4 ½ oz triple sec
  • 12 lemon slices
  • Sugar to taste


Heat rum, tea and triple sec in a saucepan, add sugar and stir until dissolved. Don’t let it boil. Serve in warmed punch cups or mugs. Serves 12.

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