Mother’s Ruin is a gin punch I like to serve at the holiday season. Despite the name this cocktail is infused with and spice black tea and presents itself as very festive indeed.
There will be plenty of extra tea-infused sweet vermouth, which you can use in place of regular sweet vermouth in other cocktails.
- 8 white sugar cubes
- 2 ounce club soda
- 4 ounce London dry gin
- 2 ounce cinnamon orange tea-infused sweet vermouth (see below for recipe)
- 4 ounce freshly squeezed grapefruit juice (about 1 grapefruit)
- 2 ounce freshly squeezed lemon juice (about 1 lemon)
- 3 ounce dry Champagne (or other sparkling white wine)
- grapefruit wheels (as garnish)
To make the cocktail: 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.
To make the tea infused 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 sweet vermouth and stir well. Let stand at room temperature for 1 ½ hours, stirring occasionally. Strain through a cheesecloth-lined sieve.