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.


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  • Servings: 8

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  • 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
  • Ice

How to make this recipe

  1. 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.

  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.

Contributed By Photo © Quentin Bacon Published January 2008

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