Drinks

Mr. Tingles' Punch by Maggie Hoffman from "The One-Bottle Cocktail"

by:
October 25, 2024
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Photo by Kelly Puleio
  • Prep time 24 hours
  • 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


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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

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Ingredients
  • For the drink
  • 1 (750 ml) bottle light rum
  • 2 tablespoons Sichuan peppercorns
  • 25 ounces pomegranate juice
  • 8 1/2 ounces fresh lemon juice
  • 8 1/2 ounces 1:1 simple syrup
  • 4 ounces water
  • For the garnish
  • 1 ice block
  • about 20 lemon wheels
  • 1/4 cup pomegranate seeds
  • 1 tablespoon each black & pink peppercorns (optional)
Directions
  1. 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.
  2. 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.
  3. 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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