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.)
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.
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