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Prep time
24 hours
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makes
16 drinks
Author Notes
This recipe is excerpted from "The One-Bottle Cocktail," the November and December 2024 Bonus Book in the Food52 Cookbook Club. Follow us @f52cookbookclub.
There are only a few ingredients in this party-friendly pomegranate-rum punch from John McCarthy of Oran Mor and Greydon House in Nantucket, but each sip is out of the ordinary, with a delicate floral character and a cooling, dancing tingle on your tongue. The key element: a few tablespoons of numbing Sichuan peppercorns, which you spoon into a full bottle of light rum the day before your party. (Inverting the bottle occasionally offers all the fun of a snow globe, but with alcohol and spices instead of snow.) - Maggie Hoffman
—Food52
Test Kitchen Notes
Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.”
Photography copyright: Kelly Puleio © 2018 —The Editors
Ingredients
- For the drink
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1
(750 ml) bottle light rum
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2 tablespoons
Sichuan peppercorns
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25 ounces
pomegranate juice
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8 1/2 ounces
fresh lemon juice
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8 1/2 ounces
1:1 simple syrup
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4 ounces
water
- For the garnish
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1
ice block
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about 20 lemon wheels
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1/4 cup
pomegranate seeds
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1 tablespoon
each black & pink peppercorns (optional)
Directions
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At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
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Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the pepper- corns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
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When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.
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