Signature Drink: Mother’s Ruin

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If it’s easy as punch, how did the original party starter ever fall out of favour? In Manhattan, Death & Co is revitalizing this communal drink, down to the antique bowls it’s served in. “We wanted to feature punch because it predates the cocktail by hundreds of years,” co-owner David Kaplan says. Made with gin and black tea, his Mother’s Ruin traces its roots back to the 17th-century spice trade. The bar’s hot buttered rum, enriched with cream, is just as ruinous.

Mother’s Ruin Punch
Muddle 8 sugar cubes in 2 oz soda water. In a pitcher, combine 2 oz fresh squeezed lemon juice, 4 oz fresh squeezed grapefruit juice, 4 oz Plymouth gin and 2 oz infused sweet vermouth. (Ahead of time, infuse 1 litre sweet vermouth with 4 tbsp spiced black tea.) Fill with ice and stir; then strain into a punch bowl over a block of ice. Top with 6 oz champagne, giving one quick stir to blend. Garnish with grapefruit slices and fruit of your choice. Makes 20 oz. 

Death & Co
433 E. 6th St., New York,
212-388-0882, deathandcompany.com

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