Carioca Quencher

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.

Carioca Quencher
Photo: Christopher Testani
Total Time:
5 mins
Yield:
1 cocktail

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

Directions

  1. 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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