Caramelized Tangerine and Rosemary Rum Cooler

Caramelized citrus and fresh rosemary come together in this delightful rum-based Tangerine and Rosemary Cooler. The tangerines are caramelized with sugar in a cast-iron skillet, enhancing their natural sweetness and adding a depth of flavor. The muddled tangerines, rum, and crushed ice create a refreshing and aromatic cocktail that is perfect for any occasion.

Caramelized Tangerine and Rosemary Rum Cooler

A delightful rum-based cocktail with caramelized tangerines, fresh rosemary, and a touch of sweetness.

4.90 from 57 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins

Ingredients

  • 1 1/2 Tbsp coarse sugar
  • 1 tangerine or clementine
  • 3 sprigs of rosemary
  • 2 oz rum
  • Crushed ice

Instructions

  1. Place 1 1/2 Tbsp coarse sugar in a small bowl.
  2. Slice the tangerine or clementine in half and dip the cut sides into the sugar.
  3. Place the tangerine cut-side down in a cast-iron skillet over medium-high heat and add three sprigs of rosemary to the pan.
  4. Let it cook for about 2 minutes until the sugar on the tangerine caramelizes, then remove from heat.
  5. Discard the rosemary and let the tangerine cool a bit before cutting each half into quarters.
  6. Put the tangerine quarters and remaining sugar in a cocktail shaker and muddle to release as much juice as possible.
  7. Add 2 oz rum and crushed ice to the shaker.
  8. Shake well and pour into an ice-filled glass.
  9. Garnish the glass with an additional sprig of rosemary.