Punch

• 350 ml rum
• 350 ml water
• 300 g sugar
• 1 bottle Champagne
• 1 bottle seltzer
• 10 Green Tea bags
• 1 orange, thinly sliced
• 2 lemons, thinly sliced

Slice both lemons and combine the sliced fruit with rum in a bowl. Cover and set aside for at least 8 hours or overnight. Combine sugar and water in a small saucepan and bring to a boil. Remove from the heat and add the tea bags. Leave teabags in saucepan for 20 to 30 minutes. Remove teabags and then strain into the rum mixture. Cover and chill.
Strain the rum mixture into a large punch bowl and add Champagne and seltzer. Just before serving, slice the orange and float the slices in the punch.