When I see a cocktail menu, it’s pretty much a given that I’ll order the drink that has sparkly in it. Power Animals’ love for champagne, prosecco, and cava is well known. A while back PA Tammy introduced us to the most delicious boozy punch in the world, Mother’s Ruin. Created by Philip Ward of the East Village bar Death and Company, Mother’s Ruin is a simple punch that has just the right mix of sweet and tart.
This has been a favorite punch among friends for quite a while now, and the source of much joy and debauchery. In fact last night we enjoyed this little taste of summer on a cold winter evening. The recipe is fairly simple, and it is still delicious even if you choose not to add the extra element of infusing the vermouth with black tea.
Get your punch bowls ready!
Mother’s Ruin Punch
1/2 cup sugar
3/4 cup chilled club soda
1 1/2 cups plymouth gin
1 1/2 cups fresh grapefruit juice
3/4 cup fresh lemon juice
3/4 cup black market tea-infused sweet vermouth
2 1/4 cups champagne or 2 1/4 cups sparkling wine
grapefruit, thinly sliced wheels for garnish
1. In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit, lemon juices, and sweet vermouth and refrigerate until chilled, about 1 hour.
2. 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.
Tea-infused Sweet Vermouth:
1 (750 ml) bottle Martini & Rossi vermouth
Heaping 1/4 cup loose-leaf cinnamon-spiced tea
1. Pour the vermouth into a pitcher. Add the tea and set aside for 1 1/2 hours, stirring occasionally.
2. Strain the infused vermouth using a fine-mesh strainer lined with cheesecloth and pour the vermouth back into the bottle. Refrigerate until ready to use. The vermouth will keep, refrigerated, for one month.