MOTHER'S RUIN PUNCH
punch
punch bowl
punch bowl
stirred
stirred
One of our founders served this punch at his Halloween dance party and it KILLED -- pun intended. The cinnamon orange tea-infused sweet vermouth lends a pleasing red hue and a delicious warming spice flavor to the punch that makes it perfect for fall festivities. The recipe is easy to multiply for large gatherings, and you'll love subbing the leftover vermouth infusion into other cocktails to give them a wintry allure.
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six grapefruit wheels
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Recommended Bar Tools
jigger
hand juicer
Preparation
1.
In a pitcher, muddle sugar cubes with club soda until the sugar is broken up. Add the gin, vermouth, grapefruit juice, and lemon juice and fill the pitcher 3/4 full with ice. Stir 50 times and strain into a punch bowl. Add one large block of ice. Top with Champagne (or another dry sparkling wine). Garnish with the grapefruit wheels and serve with a ladle and punch glasses. Recipe makes 4 servings.
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