One of my favorite cookbooks is The Williamsburg Art of Cookery or Accomplish’d Gentlewoman’s Companion: Being a Collection of upwards of Five Hundred of the most Ancient & Approv’d Recipes in Virginia Cookery, published by Colonial Williamsburg in Williamsburg, Virginia. The book is filled with a wonderful collection of receipts, and out of all of them the one that’s been the overwhelming favorite of everyone that I’ve served it to is Tea Punch.
Tea Punch
To three cups of strong green Tea put the Rind of six Lemons, pared very thin, one and one half Pounds of Sugar, Juice of six Lemons. Stir together a few Minutes, then strain, and lastly add one Quart of good Rum. Fill the Glasses with crushed Ice when used. It will keep bottled. Old Williamsburg Recipe
Make sure to serve this punch in very small glasses! It is very smooth and quite deceptively potent.
Paula Walton's 18th Century Home Journal 
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