COCOA-CURRANT COCKTAIL

Cocoa-Currant Cocktail image

Arrows Restaurant in Ogunquit, Me., had a request for a signature wedding cocktail utilizing cocoa powder. The bartender devised one in which gin is shaken with red currant sorbet and cocoa-infused simple syrup, then served in a glass rimmed with cocoa powder. It's a lively, complex drink - a far cry from the weak gin-and-tonics that once defined wedding reception drinking.

Provided by Jonathan Miles

Yield 1 drink

Number Of Ingredients 7

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Ingredients

Lemon wedge for rimming the glass
cocoa powder, for rimming the glass
2 ounces gin
1 teaspoon cocoa-infused simple syrup*
1/4 ounce freshly squeezed lemon juice
1 small scoop red currant sorbet (or raspberry sorbet)
Edible flower, for garnish (optional)

Steps:

Rim a chilled cocktail glass by swabbing the exterior of the rim with a wedge of lemon, then rolling the rim in cocoa powder to coat evenly. Shake off excess.
Combine liquid ingredients and sorbet in a cocktail shaker with ice, and shake. Strain into the prepared glass, and garnish with the flower.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 12 grams, Fiber 33 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 27 milligrams, Sugar 28 grams