Mother's Ruin

Time 15 minutes
Yields Serves 10
Mother’s Ruin
(Irfan Khan / Los Angeles Times)

Tea-infused sweet vermouth


Pour the vermouth into a pitcher. Add the tea and set aside for 1 1/2 hours, stirring occasionally.


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.



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.


Garnish with grapefruit slices and serve immediately.

From Philip Ward of Death + Co.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.