Cocoa-Currant Cocktail

• 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)

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.
2. Shake off excess.
3. Combine liquid ingredients and sorbet in a cocktail shaker with ice, and shake.
4. Strain into the prepared glass, and garnish with the flower.

lemon, cocoa, gin, cocoa, freshly squeezed lemon juice, sorbet, flower

Taken from cooking.nytimes.com/recipes/1012785 (may not work)