Total time: 15 minutes, plus steeping time for the vermouth
Note: From Philip Ward of Death + Co.
Tea-infused sweet vermouth
1 (750 ml) bottle Martini & Rossi vermouth
Heaping 1/4 cup loose-leaf cinnamon-spiced tea
1. Pour the vermouth into a pitcher. Add the tea and set aside for 1 1/2 hours, stirring occasionally.
2. Strain the infused vermouth using a fine-mesh strainer lined with cheesecloth and pour the vermouth back into the bottle. Refrigerate until ready to use. The vermouth will keep, refrigerated, for one month.
16 sugar cubes
1/2 cup lemon juice (about 1 large)
1 cup grapefruit juice (about 1 medium)
1/2 cup tea-infused sweet vermouth
1 cup Plymouth gin
1/2 cup club soda
3/4 cup Champagne
Grapefruit slices for garnish
1. In a sturdy medium bowl, muddle together the sugar cubes, lemon and grapefruit juices until the sugar is dissolved. Add ice to chill, as well as the vermouth and gin, stirring well to combine. Stir in the soda and Champagne until well-combined, then strain into a chilled punch bowl.
2. Garnish with grapefruit slices and serve immediately.
Each serving: 111 calories; 0 protein; 9 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 mg. sodium.Copyright © 2014, Los Angeles Times