Five O’Clock Tea

1 1/2 gallons cold water
1/2 cup tea leaves
24 sugar cubes
1/2 cup light rum, divided
Lemon slices

1. Bring water to boil in large stockpot; pour over tea leaves in another large stockpot.
2. Cover and let steep 10 minutes.
3. Pour hot tea into individual cups containing 1 sugar cube, 1 tsp rum, and 1 lemon slice.
4. Serve immediately.

Yield: about 1 1/2 gallons.

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