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
4 to 6
For the cinnamon orange tea-infused sweet vermouth:
loose cinnamon-orange tea (they use Market Spice)
750 milliliter bottle sweet vermouth (they use Martini)
For the punch:
white sugar cubes
gin (they use Plymouth)
tea-infused sweet vermouth
Grapefruit wheels, for garnish
In This Recipe
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.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.