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Brew the tea. Add tea bags to boiled water and steep for 5 minutes.
Fill a pitcher a quarter way with ice.
To the ice add the freshly brewed tea.
Then add the citrus juices, simple syrup, rum and bitters. Stir to combine until the ice has melted.
Add most of the pineapple stalks and lemon slices to the pitcher, reserving some to garnish individual glasses.
To serve: Place 2 to 3 large ice cubes in a highball glass.
Fill the glass with the Sweet Tea Rum Punch, and then add a pineapple stalk and a lemon slice followed by a pinch of nutmeg.