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Peach punch
Luke Mangan
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Ingredients
150ml peach puree (2-3 large peaches).
1 whole peach, extra, cut into wedges.
1/4 cup peach liqueur.
1/3 cup Grand Marnier.
1/2 cup white rum.
1/4 cup dark rum.
1/2 cup apple juice.
750ml Australian sparkling wine.
Method
Combine the peach puree, peach wedges, liqueurs, rums and apple juice. Refrigerate until ready to serve. Just before serving, pour into a large jug or punch bowl, add the chilled bubbly and stir. Garnish with more peachwedges (optional).
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