Mother’s Ruin Punch

• Recipe by Philip Ward

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.

Ingredients

1. 1/2 cup granulated sugar
2. 3/4 cup chilled club soda
3. 1 1/2 cups gin
4. 1 1/2 cups fresh grapefruit juice, plus 3 thinly sliced grapefruit wheels, for garnish
5. 3/4 cup fresh lemon juice
6. 3/4 cup sweet vermouth
7. 2 1/4 cups chilled Champagne or sparkling wine
8. Ice

Directions

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.