Drinks Cocktails Rum Cocktails 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 July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player 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. Originally appeared: November 2018 Rate It Print