Mother's Ruin Punch
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up
2
Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes
3
Stir until cold, then strain into a punch bowl over 1 large block of ice
4
Top with the champagne
5
Garnish with the grapefruit wheels and serve with a ladle and punch glasses
6
In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up
7
Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes
8
Stir until cold, then strain into a punch bowl over 1 large block of ice
9
Top with the champagne
10
Garnish with the grapefruit wheels and serve with a ladle and punch glasses
11
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
12
Com) and one 750-ml bottle of Martini sweet vermouth and stir well
13
Let stand at room temperature for 1 1/2 hours, stirring occasionally
14
Strain through a cheesecloth-lined sieve
15
In a large container, combine 3 heaping tablespoons of cinnamon-orange tea (such as Market Spice, available at marketspice
16
Com) and one 750-ml bottle of Martini sweet vermouth and stir well
17
Let stand at room temperature for 1 1/2 hours, stirring occasionally
18
Strain through a cheesecloth-lined sieve