Ingredients

• 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

Instructions

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.
2. CINNAMON ORANGE TEA–INFUSED 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.
3. 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.