4 oz. Tea (Cold) - (more)
2 tsp. Superfine Sugar - (more)
1 1/2 oz. Anejo Rum - (more)
1/2 oz. Brown Creme de Cacao - (more)
1/2 oz. Lemon Juice - (more)
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.