Mother's RuinĀ Punch

By Kenzi Wilbur
September 24, 2014
3 Comments


Author Notes: This punch comes from the inimitable Death & Co., in New York. It was one of their very first punches -- created by Phil Ward -- and has since developed a bit of a cult following (much like the bar itself). Don't tell their bar staff, but we've even made it without the tea-infused vermouth (subbing regular sweet vermouth instead) and it's still great. Kenzi Wilbur

Serves: 4 to 6

Ingredients

For the cinnamon orange tea-infused sweet vermouth:

  • 3 tablespoons loose cinnamon-orange tea (they use Market Spice)
  • One 750 milliliter bottle sweet vermouth (they use Martini)

For the punch:

  • 8 white sugar cubes
  • 2 ounces club soda
  • 4 ounces gin (they use Plymouth)
  • 2 ounces tea-infused sweet vermouth
  • 4 ounces grapefruit juice
  • 2 ounces lemon juice
  • 3 ounces dry Champagne
  • Grapefruit wheels, for garnish

Directions

  1. Stir the bottle of vermouth and tea together, and let stand at room temperature for about an hour and a half, stirring occasionally. Strain through cheesecloth-lined sieve.
  2. In a pitcher or medium container, muddle the sugar cubes with the club soda until the sugar is broken up. Add everything else, save for the Champagne, and fill the container with ice. Stir until cold, then strain into a punch bowl over a large block of ice. (Alternatively, serve in individual glasses over ice.)
  3. Top with Champagne, and garnish with a grapefruit wheels.

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Reviews (3) Questions (0)

3 Comments

brian W. May 13, 2017
Just made this for my wonderful wife and amazing mother of three. It's delicious! Here's to her on Mothers' Day eve.
 
Author Comment
Kenzi W. May 14, 2017
Lucky wife!! So happy to hear this.
 
Alicia April 6, 2017
When I think of a punch, I assume it will serve many, not just one. Couldn't you provide the measurements for a BOWL of punch? Yes, I can do math, but only when I've had some punch!<br />