Name: Tingly Pomegranate-Rum Punch
Yield: Makes about 16 drinks
Ingredients: 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 (see note); 4 ounces water; GARNISH: ice block, about 20 lemon wheels, 1/4 cup pomegranate seeds, and 1 tablespoon each black and pink peppercorns (optional)

Photo of sichuan peppercorn Pomegranate Rum Punch

Photograph by Kelly Puleio

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.)

Simple Syrup: It's Simple

Many folks are intimidated by the idea of simple syrup. It’s time to get over our fears: no one wants a grainy mouthful of sugar in their drink. Plus, making simple syrup is actually crazy easy, especially if you happen to have a resealable jar (such as a mason jar) around. For 1:1 simple syrup, add equal parts sugar and hot water, seal, and shake until dissolved. Let cool before using and store for up to several weeks in the fridge.

Recipe information

Yield
Makes about 16 drinks

Ingredients

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 (see note)

4 ounces water

GARNISH: ice block, about 20 lemon wheels, 1/4 cup pomegranate seeds, and 1 tablespoon each black and pink peppercorns (optional)

Preparation

Step 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.
Step 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 peppercorns 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.
Step 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.