A little tart, a little smoky, a little sweet: this cocktail is light, refreshing, and dangerously rummy. It takes its citrus notes from Ojai Valley tangerines that have been caramelized with rosemary and sugar in a hot cast-iron skillet. They go into the punch whole, so that you get the full expression of the lightly charred fruit, from its tangy sweet flesh to its bitter, smoky rind. When you take your first sip, it’s so aromatic, like fresh-sliced tangerines, and then the white rum is there — clean and lightly sweet — to fill in all the base notes.
Our tip: Add the ice just before serving, so that the drink doesn’t get too watery. We’d also recommend using Copalli white rum in the drink. It’s made with pure, organic sugar cane from the rainforests of Belize. It’s super smooth, and has a distinct, naturally sweet, sugar cane flavor that’s light and unassuming — a nice complement to the tangerines.
4 Tbsp granulated sugar, divided
4 tangerines, quartered
16 rosemary sprigs, divided
2 cups white rum
2 cups club soda
Heat a cast-iron skillet on a grill grate or griddle over high heat.
In a large bowl, toss together 2 tablespoons of the sugar and the tangerines.
In the hot skillet, scatter 8 rosemary sprigs and add the tangerines, cut side down. Cook until the sugar caramelizes, about 2 minutes. Discard the rosemary and let the tangerines cool.
In a large pitcher, combine the tangerines and the remaining sugar and muddle to release the juices.
Add the rum, club soda, and 6 cups of ice and stir until the pitcher is frosty.
Divide among glasses; garnish with remaining 8 rosemary sprigs.
Recipe source: Bon Appetít