Cocoa-Currant Cocktail

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.

Ingredients

• 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)

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    506 calories; 12 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 95 grams carbohydrates; 38 grams dietary fiber; 32 grams sugars; 19 grams protein; 30 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 drink

Preparation

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

• *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.