Arrows Cocoa-Currant Cocktail

Today’s 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)
  1. 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.

  2. Combine liquid ingredients and sorbet in a cocktail shaker with ice, and shake.

  3. Strain into the prepared glass, and garnish with the flower.

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Source: NY Times

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