Mother's Ruin Punch
Created by Phil Ward in 2008, Mother’s Ruin Punch was one of the first punches to land on a Death & Co menu. In the classic punch canon, there’s almost always a spice element; here, that role is played by a cinnamon–orange tea, which is used to infuse sweet vermouth. That simple move—using tea for both flavor and structure—was a game-changer for the bar. This It let us build a bright, easy-drinking gin punch with layered citrus and bubbles, while the tea infusion brings gentle warmth and depth that sneak up on you with each glass.
Mother's Ruin Punch
8 white sugar cubes
2 ounces club soda
4 ounces Plymouth gin
2 ounces Cinnamon Orange Tea–Infused Sweet Vermouth (see Note)
4 ounces fresh grapefruit juice
2 ounces fresh lemon juice
3 ounces dry champagne
Garnish: Grapefruit wheels
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.
Note: To make the tea-infused vermouth, combine 1 heaping tablespoon (or 3 teabags) of cinnamon-orange tea (we use Market Spice) with 250ml sweet vermouth (we use Martini-Rossi or Dolin brand) and stir well. Let stand at room temperature for about 90 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
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