Iced Tea And Peach Spiced Rum

1. 1

   Place rum, cinnamon and cloves in a clean screw-topped jar; shake well to combine. Set aside in a cool, dark place for 3 days, shaking the jar once a day.

2. 2

   Strain, reserving the infused rum and the spices for garnish.

3. 3

   On the day of serving, heat a grill pan or skillet on high heat. Cook lemons, cut-side down, for 2 mins, or until caramelized. Cool. Cook peaches for 1 min each side, or until slightly charred. Cool.

4. 4

   Place tea bags, sugar and 1 1/2 quarts boiling water in a large, heatproof pitcher; stir to dissolve sugar. Let steep for 5 mins. Discard tea bags. Cool tea mixture to room temperature.

5. 5

   Squeeze juice from charred lemons into tea mixture, then add squeezed lemon halves. Add rum, peaches, mint and ice. Garnish with reserved spices.

* Per serving · 4 servings · Values may vary.