1. Mix the tea with the lemon juice then add brown sugar and the liquors.
2. Mix from 36 to 48 hours before serving.
3. Let set in covered container.
4. When ready to serve pour over a cake of ice.
5. NEVER chill in the refrigerator or used crushed ice.
6. Add the fruit.
7. Then add the champagne - pouring slowly and mix with a circular motion.
8. Now serve.

Recipe comes from The Pirates’ House Restaurant in Savannah, GA
"Very Strong!"