Named in honour of the slang for gin, this recipe for ‘Mother’s Ruin’ produces a delicious alcoholic punch. Invented by Philip Ward at Death & Co in New York, it’s a firm favourite with our chef’s mum! Why not shake one up this Sunday?
1/2 cup granulated sugar
3/4 cup chilled club soda
1 1/2 cups gin
1 1/2 cups fresh grapefruit juice, plus 3 thinly sliced grapefruit wheels, for garnish
3/4 cup fresh lemon juice
3/4 cup sweet vermouth
2 1/4 cups chilled Champagne or sparkling wine
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 (for 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.