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Stir the bottle of vermouth and tea together, and let stand at room temperature for about an hour and a half, stirring occasionally. Strain through cheesecloth-lined sieve. In a pitcher or medium container, muddle the sugar cubes with the club soda until the sugar is broken up. Add everything else, save for the Champagne, and fill the container with ice. Stir until cold, then strain into a punch bowl over a large block of ice. (Alternatively, serve in individual glasses over ice.) Top with Champagne, and garnish with a grapefruit wheels.
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Korean persimmon vinegar drink — sweet, tangy, traditional beverage
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Korean persimmon vinegar drink — sweet, tangy, traditional beverage
CIA textbook — the foundation of professional cooking education
Definitive cultural and historical food reference
Thomas Keller's masterwork — supreme technique and presentation
1000+ recipes from every Indian state — the definitive reference