Mr Funks Punch Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Mix and serve over ice.

Steps:

• Juice 1/2 lemon through a strainer directly into a warmed, heatproof glass (like those used for Irish coffee). Add the sugar and honey, and stir. Add the cinnamon and clove. Fill the glass three-quarters full with water just off the boil. Stir. Add the Madeira and gin and stir gently with a spoon or with a cinnamon stick, if you prefer. Grate a little nutmeg on top.