Make it in bulk!
1 bottle of Ponchatoula strawberry-infused Dolin Blanc
16 ounces of El Dorado 5 year Guyanese Rum
½ cup of sugar
20 ounces of green tea
Pare the skin from the lemons and rest in the sugar for an hour. Juice the lemons and add the liquid ingredients and stir until sugar has dissolved. Strain out lemon peels and serve in punch cups or tea cups.