Try this zesty, Asian-inspired cocktail from celebrity chef Ming Tsai. The ice cubes are flavored with fragrant Szechwan peppercorns, which are actually flower buds. They can make your tongue feel numb - hence the name "numbing cubes" - but the sensation doesn't last long. (Christophor Cavalieri photo.)
Ginger rum with numbing cubes
1 tablespoon toasted, super finely ground Szechwan peppercorns (You can find the peppercorns in an Asian grocer.)
2 tablespoons sugar
Juice of 1 lemon with zest, minced
Water for 2 trays of ice
1 cup Gosling's Black Seal rum
3 cups ginger ale (preferably Reed's)
1 lime, cut into wedges
To toast the peppercorns, put them in a dry, cast-iron pan set on medium heat. Shake the pan and toast just until the peppercorns are fragrant. Place the peppercorns in a cleaned coffee grinder and grind finely. To make the numbing cubes, fill ice cube trays 3/4 full with water. Pour that water into a large bowl with a spout (or a pitcher). Add the Szechwan peppercorns, sugar, lemon juice and zest. Stir to dissolve sugar and pour mixture into ice cube trays, taking care to evenly distribute the flavorings; freeze overnight. To assemble each drink: pour in 6 ounces ginger ale and 2 ounces of rum. Squeeze lime wedge over and drop wedge into drink. Add a handful of numbing cubes and enjoy. Makes 4 cocktails.
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