BRUNCH PUNCH!

There was a brunch.  I tasked myself with making a punch for this brunch.  I had a handle of Sailor Jerry's spiced rum that I did not want in my possession anymore. It was summer time.  Peaches were ripe.  Mango's were in full bloom.  Bloom?  Yes, Bloom.  What did this all amount to?  Brunch Punch.

Single Serving of Brunch Punch =

2.5 ounces Spiced Rum
1 ounce Mango Puree Syrup*
1 ounce Peach Puree*
1 ounce Lemon Juice
1/2 ounce Hum Liqueur
1 ounce Champagne or Sparkling Wine

Combine all ingredients sans the Champagne and shake with ice for 10 seconds.  Strain into punch glass filled with ice.  Top with one ounce of Champagne.

*Mango Puree Syrup
I liked to use over riped mangos.  That way they're real sweet and delicious.  Remove the peel and the pit, and put all the mango meat in your blender.  Puree.  Strain through a fine mesh strainer (this can be laborious).  Add equal parts sugar and mix over low heat until all sugar is dissolved.

*Peach Puree
Ripe peaches for this are also a MUST.  Put peaches in a blender.  You may leave the skin on, but you must remove the pit!  Puree.  Strain through a fine mesh strainer (again this is laborious).  If the end product is not sweet enough, due to not ripe enough peaches or whatever, you may add a bit of simple syrup to taste.