Rosemary-Tangerine Cooler
By Dixie8686
Recipes & Menus | recipes
Rosemary-Tangerine Cooler
Adding sugar-coated tangerines seared over rosemary sprigs turns this rum-based refresher into a revelation.
Makes 8
Recipe by Chad Robertson of Tartine Bakery in San Francisco, CA
Photograph by Chris Gentile
July 2012
- 8
Ingredients
- 2 tablespoons raw sugar plus more
- 4 tangerines, halved crosswise
- 16 rosemary sprigs, divided
- 2 cups white rum
Preparation
Step 1
Preparation
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 ice; stir until pitcher is frosty. Divide among glasses; garnish with remaining 8 rosemary sprigs.
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