Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger.
Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice.
1 cup light spiced rum, such as Captain Morgan's Silver
1 lemon, cut in slices
1 bunch fresh mint
Steps:
Fill a large pitcher (about a 10 cup capacity) three quarters of the way with iced tea. Pour in the rum and stir with a wooden spoon. Toss in the lemon slices and a handful of fresh mint. Put the drink in the refrigerator to steep and chill for a few hours. Fill six highball or other tall glasses with ice and fill with the Texas tea. Garnish with more mint if desired.
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