Mother'S Ruin Punch - cooking recipe

Ingredients

1/2 cup sugar
3/4 cup chilled club soda
1 1/2 cups plymouth gin
1 1/2 cups fresh grapefruit juice
3/4 cup fresh lemon juice
3/4 cup black market tea-infused sweet vermouth
2 1/4 cups champagne or 2 1/4 cups sparkling wine
grapefruit, thinly sliced wheels for garnish

Preparation

Ahead of time: infuse black tea bags into the sweet vermouth at room temperature, 6 tea bags for a 750 mL bottle, or proportionately if you are preparing less. It will take less than one day to infuse -- gently swirl the bottle occasionally to see how dark it is getting. Usual infusion time is about 6-12 hours.
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, 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.