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Rosemary Tangerine Cocktail

Drink: Rosemary Tangerine Cocktail

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


  1. Heat a cast-iron skillet or griddle over high heat, or on a grill grate.
  2. Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar.
  3. Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.
  4. Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 tbsp. raw sugar, and muddle to release juices.
  5. Add rum and 6 cups of ice; stir until the pitcher is frosty. Divide among glasses; garnish with remaining 8 rosemary sprig.

Rosemary Tangerine Cocktail was featured in:

Dru Montri: Increasing Food Security in Michigan