For all the crafty folks out there, our Rosemary Tangerine Cocktail is just for you. There’s truly a process to this drink, it’s not just a throw-some-ingredients-in-a-shaker-and-shake situation. We’re talking about caramelizing a tangerine — some real food chemistry action. More power to you if you just want a rum and coke, but nothing worthwhile ever comes easy.
- 2 tablespoons raw sugar plus more
- 4 tangerines, halved crosswise
- 16 rosemary sprigs, divided
- 2 cups white rum
- Heat a cast-iron skillet or griddle over high heat, or on a grill grate.
- Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar.
- Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.
- Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 tbsp. raw sugar, and muddle to release juices.
- Add rum and 6 cups of ice; stir until the pitcher is frosty. Divide among glasses; garnish with remaining 8 rosemary sprig.