This recipe for spiked sweet tea is from the new "Southern Cocktails," by Denise Gee (Chronicle Books, $14.95). Any fruit-flavored rum would work.
2 ounces lemon-infused rum
2 ounces chilled iced tea, sweetened
Lemon wedges for garnish
Pour the rum and tea into a highball glass filled with ice and mix well. Add the garnish.