Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.
You'll have plenty of extra tea-infused sweet vermouth, which you can use in place of regular sweet vermouth in a range of cocktails.
Recipe information
Total Time
1 3/4 hours
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the grapefruit wheels and serve with a ladle and punch glasses.
CINNAMON ORANGE TEAINFUSED SWEET VERMOUTH
Step 2
In a large container, combine 3 heaping tablespoons of cinnamon-orange tea (such as Market Spice, available at marketspice.com) and one 750-ml bottle of Martini sweet vermouth and stir well. Let stand at room temperature for 1 1/2 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.
Recipe notes
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