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 or dark rum
1 fifth champagne, chilled (26 oz.)
fresh orange slices and mint sprigs (optional)

Preparation

Tea is an unusual addition to this refreshing punch popular for gatherings in the 1700's.