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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
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
- 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.
- 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.)
- Top with Champagne, and garnish with a grapefruit wheels.
- This recipe is a Community Pick!
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