Spirits Carioca Quencher Be the first to rate & review! 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. By Paul Child Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print