Mr. Tingles’ punch [John McCarthy] from The One-Bottle Cocktail: More Than 80 Recipes with Fresh Ingredients and a Single Spirit (page 100) by Maggie Hoffman

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • lemons
  • Show all ingredients...

  • EYB Comments

    Light rum must infuse at least 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Light rum must infuse at least 24 hours.

  • SheilaS on December 30, 2024

    The color of this cocktail is beautiful and the peppercorn tingle is delightful. One thing I noticed is that that tongue-tingling effect seemed strongest when I got down to the bottom of the glass and when I swirled the infused rum, I could see some very, very fine particles that were apparently small enough to pass through the fine mesh strainer. If you decide to serve this in a punch bowl or pitcher, I’d suggest giving it an occasional stir to keep those pepper particles distributed.

  • bernalgirl on November 06, 2024

    This rum drink is written as a batch cocktail that we cut down to 1/4. A well balanced, with the unexpected interplay of pomegranate juice and Sichuan peppercorns. I’d happily make the full recipe for a crowd.

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