Built · Wine glass
GarnishGrapefruit wheel
Built · Wine glass
Phil Ward, Death & Co, New York City (2008)
Mother's Ruin Punch cocktail recipe
What goes in it
- 1 oz
- 0.5 ozCinnamon orange tea vermouth
House prep · Recipe below ↓
- 1 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 2White sugar cubes
- 0.5 ozSoda water
Mixer · Recipe below ↓
- 0.75 ozDry Champagne
Bottle · Champagne
Method · Built
- 1Muddle the sugar cubes with the soda until dissolved, then add everything except the Champagne.
- 2Stir with ice until cold and strain over a large block of ice.
- 3Top with Champagne and garnish with grapefruit wheels.
- 4For a punch bowl, multiply by four.
- Glass
- Wine glass
- Ice
- Large cube
- Garnish
- Grapefruit wheel
Prep ahead
House prep
Cinnamon Orange Tea Vermouth
- Yield
- About 250 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 250 mlSweet vermouth
- 1 heaping tbsp Cinnamon-orange black tea (or three tea bags)
Method
- 1Stir the tea into the vermouth and leave at room temperature for about ninety minutes, stirring now and then. Strain through cheesecloth.
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Mother's Ruin Punch
Mother's Ruin Punch is a cocktail made with plymouth gin, cinnamon orange tea vermouth and grapefruit juice, created by Phil Ward at Death & Co in 2008.
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