Arrows Cocoa-Currant Cocktail

Today’s 5 star secret recipe comes from Arrows restaurant in Maine.  Arrows was the flagship restaurant of James Beard award winning chefs Mark Gaier and Clark Frasier.  They served a delicious cocktail made with gin, red currant sorbet and cocoa-infused simple syrup.  It’s a lively and complex drink.

To make cocoa-infused simple syrup, combine 1/2 cup water and 1/2 cup sugar in a saucepan over high heat; bring to a boil, and cook until sugar is dissolved. Stir in 1 1/2 teaspoons cocoa powder and let cool. Chill until ready to use.


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Arrows Cocoa-Currant Cocktail
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Lemon wedge for rimming the glass
cocoa powder, for rimming the glass
2  ounces gin
1  teaspoon cocoa-infused simple syrup*
¼  ounce freshly squeezed lemon juice
1  small scoop red currant sorbet (or raspberry sorbet)
Edible flower, for garnish (optional)

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.

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Source: NY Times

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