Mothers Ruin Recipes
MOTHER'S RUIN PUNCH
Steps:
- 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
- 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.
MOTHER'S RUIN
Steps:
- Put the passion fruit puree, rum and Simple Syrup in a cocktail shaker, add large ice cubes, shake vigorously, double-strain into a champagne flute and top with the champagne. Use a bar spoon to slowly pull from the bottom to mix throughout. Garnish with a rose petal.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
MOTHER'S RUIN PUNCH
From Death & Co., a popular bar in New York. Cooking time = chilling time. Note: I don't know what they mean by "Black Market Tea" other than using black tea to infuse the vermouth. That is what I'm doing to make this punch. Their website doesn't clarify this.
Provided by Susiecat too
Categories Punch Beverage
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Ahead of time: infuse black tea bags into the sweet vermouth at room temperature, 6 tea bags for a 750 mL bottle, or proportionately if you are preparing less. It will take less than one day to infuse -- gently swirl the bottle occasionally to see how dark it is getting. Usual infusion time is about 6-12 hours.
- 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.
- 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.
Nutrition Facts : Calories 236.7, Fat 0.1, Sodium 9.5, Carbohydrate 20.4, Fiber 0.1, Sugar 17.9, Protein 0.4
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- 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.
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- 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.
- 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.
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