Xalapa Punch

• 2 l. Hot Black Tea
• Grated Orange Peels
• 1 1/2 cups sugar syrup
• 1 750-ml. bottle of Gold Rum
• 1 750-ml. bottle of Calvados
• 1 750-ml. bottle of Red Wine (dry)
• Orange slices
• Lemon slices

Mix hot tea and grated orange peels together in a saucepan and let cool. Add sugar and mix until dissolved. Pour other ingredients into mix with a block of ice and chill for several hours. Garnish with orange and lemon slices. Serves about 40.