Abagail 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 (26 oz.) champagne
fresh orange slices and mint

Preparation

Dissolve sugar in hot tea in small bowl.
Add orange juice, lemon rind, lemon juice and rum; chill.
Just before serving, pour rum mixture and champagne over ice in a punch bowl.
Garnish with fresh orange slices and mint, if desired.
Yields 2 quarts.