Mother's Ruin Punch
Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.
- 1/2 cup granulated sugar
- 3/4 cup chilled club soda
- 1 1/2 cups gin
- 1 1/2 cups fresh grapefruit juice, plus 3 thinly sliced grapefruit wheels, for garnish
- 3/4 cup fresh lemon juice
- 3/4 cup sweet vermouth
- 2 1/4 cups chilled Champagne or sparkling wine
How to make this recipe
In a large pitcher, stir the sugar with the club soda
until dissolved. Stir in the gin, grapefruit and lemon juices and sweet
vermouth and refrigerate until chilled, about 1 hour.
Transfer the punch to a large bowl. Gently stir in
the Champagne and float the grapefruit wheels on top. Serve in punch
glasses over ice.
- Total Time:
- Servings: 8