Abigail Adams' Champagne Punch - cooking recipe

Ingredients

1 1/2 c. sugar
1 c. strong black tea
1 1/2 c. orange juice
rind of 2 lemons, thinly sliced
1/2 c. lemon juice
1 c. light rum
1 fifth chilled champagne (26 oz.)
fresh orange slices and mint sprigs (optional)

Preparation

Dissolve sugar in tea.
Add orange juice, lemon rind and juice and rum.
Chill.
Just before serving, pour rum mixture and champagne over ice in punch bowl.
Garnish with fresh orange slices and mint sprigs.
Makes 16 (4-ounce) servings.