Rum-Brandy-Champagne Punch

Makes: 10 cups.

1 cup boiling water

2 regular tea bags

⅓ cup sugar

½ cup lemon juice

½ cup peach brandy

½ cup rum

1 (28-ounce) bottle ginger ale, chilled

1 (25.4 ounce) bottle champagne, chilled

Ice ring or cubes

Pour boiling water over tea bags; cover, and let stand 5 minutes. Remove tea bags; add sugar, stirring until dissolved. Stir in lemon juice, peach brandy and rum. Combine tea mixture, ginger ale and champagne in punch bowl. Add ice ring.