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Mother's Ruin

Mother's Ruin
Irfan Khan / Los Angeles Times

At the Edison downtown, bartender Marcos Tello -- dressed in one of his natty striped-flannel vest-and-pants numbers from La Rosa Vintage in San Francisco and gray patent leather John Fluevog wing tips -- is peeling a dozen lemons with a ... Read more

Total time: 15 minutes, plus steeping time for the vermouth | Serves 10

Tea-infused sweet vermouth

  • 1 (750 ml) bottle Martini & Rossi vermouth
  • Heaping 1/4 cup loose-leaf cinnamon-spiced tea

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

Step 2Strain 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.


  • 16 sugar cubes
  • 1/2 cup lemon juice (about 1 large)
  • 1 cup grapefruit juice (about 1 medium)
  • 1/2 cup tea-infused sweet vermouth
  • 1 cup Plymouth gin
  • 1/2 cup club soda
  • 3/4 cup Champagne
  • Grapefruit slices for garnish

Step 1In 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.

Step 2Garnish with grapefruit slices and serve immediately.

Note: From Philip Ward of Death + Co.


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