Friday, July 12, 2013

It's Friday. Hello, lover. Won't you join me for a drink?

Rosemary Tangerine Cooler
Via Bon Appetit

  • 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 ice; stir until pitcher is frosty. Divide among 8 glasses; garnish with remaining 8 rosemary sprigs.

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