Active Time

　　15 minutes

　　Total Time

　　1 3/4 hours

　　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.

　　

Ingredients

Makes 4 to 6 servings

　　8 white sugar cubes

　　2 ounces club soda

　　4 ounces Plymouth gin

　　2 ounces cinnamon orange tea-infused sweet vermouth (below)

　　4 ounces grapefruit juice

　　2 ounces lemon juice

　　3 ounces dry champagne

　　Garnish: 6 grapefruit wheels

　　

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 TEA–INFUSED 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.

　　Cook's note:

　　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.

　　Reprinted from Death & Co: Modern Classic Cocktails, with More than 500 Recipes, by David Kaplan (Author), Nick Fauchald (Author), Alex Day (Author), Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.