Active Time: N/ATotal Time5 MIN
Yield: Serves : Makes 1 cocktail
While the late, great Julia Child was cooking in the kitchen, her husband, Paul Child, put his mind to creating cocktails behind the bar. Falling between a tiki drink and a Rum Collins, this highball by Paul Child originally called for Tom Collins mix, a sweet-and-sour carbonated mixer popular in midcentury cocktails. We’ve updated it with contemporary ingredients.
- 1/4 cup (2 ounces) dark rum
- 2 tablespoons fresh lemon juice
- 1 tablespoon sweetened lime juice (such as Rose’s)
- 1 tablespoon (1/2 ounce) apricot liqueur
- Crushed ice
- Club soda
- 3 drops Angostura bitters
How to Make It
Pour rum, lemon juice, sweetened lime juice, and apricot liqueur into a mixing glass; fill with ice. Using a bar spoon, stir until outside of glass is frosty, about 30 seconds; strain into a chilled highball glass filled with crushed ice. Top with a splash of club soda and bitters.
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