Punch au Rhum (Rum Punch)

Ingredients

• tea
• 1 litre boiling water
• 500 grammes lump sugar
• lemon
• 3/4 litre rum

Instructions

1. Make a tea infusion as for the Punch au Kirsch: 20 grammes of tea in a litre of boiling water.
2. Strain it over 500 grammes of lump sugar in a punch bowl and dissolve the sugar.
3. Add a few thin slices of lemon and three quarters of a litre of rum.
4. Flame it.
5. Serve with a slice of lemon in each glass.