Serves 8

1. Start grill
2. Pour a thin layer of sugar onto small side plate and dip the cut sides of the tangerines into the sugar
3. Place cast-iron skillet on heated grill and add 8 sprigs of rosemary; add sugared tangerine, cut side down
4. Cook until sugar becomes caramelized, 2-3 minutes; remove and let cool
5. Quarter the tangerines and place in a pitcher with 2 Tbsp. of sugar and muddle; discard cooked rosemary
6. Add rum and enough ice to fill pitcher; stir until chilled and serve with fresh rosemary garnish