Add the rum into a shaker with finely cracked ice and fill with lemonade, then shake briefly.
Pour (unstrained) into a pint glass.
Garnish with half a strawberry and an orange slice.
Peels of 6 lemons
.75 cup Demerara sugar
6 oz Lemon juice
24 oz Water
PREPARATION: In a bowl, muddle the lemon peels and sugar. Let stand for an hour or two to extract the lemon oil. Add the remaining ingredients and stir until the sugar dissolves. Refrigerate until needed.