This punchy and sweet cocktail is suitable all year round. Perfectly warming at a winter party and equally tropical and flavoursome for a summer tipple!
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For the tea, either brew it in the standard way and letit cool or, ideally, make a cold infusion: leave 1 tsp tea leaves to steep in about 250ml cold water for 6-8 hours, then strain.
Mix the rum, syrup and tea in an old-fashioned-style glass with ice (ideally one large cube) and a lemon wedge. Top with the passion fruit half and serve.
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