1 1/2 oz. Anejo Rum
1/2 oz. Lemon Juice
2 tsp. Sugar
4 oz. Cold Tea
1/2 oz. Brown Creme de Cacao
In a shaker half-filled with ice cubes, combine the rum, creme de cacao, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tea and stir well.
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