Mother’s Ruin Punch


  • 1/2 cup granulated sugar
  • 3/4 cup chilled club soda
  • 1 1/2 cups gin
  • 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
  • Ice


In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit, lemon juices, sweet vermouth and refrigerate until chilled, 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.

Gin Martini


  • 3oz gin
  • 1oz dry vermouth
  • Ice
  • Cocktail olives or lemon twist (optional)

Combine gin and vermouth in a shaker with plenty of ice and stir (don’t shake) for 30 seconds.  Strain into a chilled martini glass and garnish with olives or a lemon twist.  For a drier version, increase the ration to 4 or 5 parts gin to 1 part vermouth.  For a more classic version, use 2 parts gin to 1 part vermouth