Mother's Ruin Punch

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Photo by William Hereford

Ingredients

• 8 white sugar cubes
• 2 ounces club soda
• 4 ounces Plymouth gin
• 2 ounces cinnamon orange tea–infused sweet vermouth (below)
• 4 ounces grapefruit juice
• 2 ounces lemon juice
• 3 ounces dry champagne
• Garnish: 6 grapefruit wheels

Preparation

In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the grapefruit wheels and serve with a ladle and punch glasses.

CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
In a large container, combine 3 heaping tablespoons of cinnamon-orange tea (such as Market Spice, available at marketspice.com ) and one 750-ml bottle of Martini sweet vermouth and stir well. Let stand at room temperature for 1 1/2 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.

Cook's note:

You'll have plenty of extra tea-infused sweet vermouth, which you can use in place of regular sweet vermouth in a range of cocktails.

Reprinted from Death & Co: Modern Classic Cocktails, with More than 500 Recipes , by David Kaplan (Author), Nick Fauchald (Author), Alex Day (Author), Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.

Source: http://www.epicurious.com/recipes/food/views/mothers-ruin-punch-51254610