Chris Gentile
Ingredients
Makes 8 Servings
2
tablespoons raw sugar plus more
4
tangerines, halved crosswise
16
rosemary sprigs, divided
2
cups white rum
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
One serving contains (with 1 extra tablespoon of sugar for initial dipping): 8 servings
1 contains: Calories (kcal) 180 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 9 Protein (g) 1 Sodium (mg) 0