Mr. Tingles' Punch
A sophisticated party punch featuring Sichuan peppercorn-infused rum, pomegranate juice, and fresh citrus. This vibrant cocktail serves a crowd with a delightful numbing tingle from the Sichuan peppercorns balanced by sweet and tart flavors.
Ingredients
- •1 bottle light rum
- •2 tablespoons Sichuan peppercorns
- •25 ounces pomegranate juice
- •8½ ounces fresh lemon juice
- •8½ ounces simple syrup
- •4 ounces water
- •1 block ice block
- •20 wheels lemon wheels
- •¼ cup pomegranate seeds
- •1 tablespoon black and pink peppercorns
Cooking Instructions
- 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.
1440 min
- 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.
1440 min
- 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.
15 min
