1.
In a shaker half-filled with ice cubes, combine the rum, crème de cacao, lemon juice, and sugar.
2.
Shake well.
3.
Strain into a highball glass almost filled with ice cubes.
4.
Top with the tea and stir well.
- 1 ½ measures Dark rum
- ½ measures Brown Crème de Cacao
- ½ measures Lemon juice
- 2 tsp Caster sugar
- 4 measures cold Tea