Foxtrot cocktail

Foxtrot cocktail

Coquetel de foxtrot

By
From
Lisbon
Serves
1
Photographer
Steven Joyce

This cocktail recipe is inspired by our friend Hugo Gonçalves, whose family owns Foxtrot cocktail bar, a hidden-away spot where you have to ring a bell to be admitted. This is a simplified version of his original, wonderful recipe, which involves capturing the smoke from a burning pine cone in an upturned cocktail glass then rimming the glass with melted chocolate, melting raw sugar with a blowtorch and then topping the finished cocktail with foam and a dusting of cacao powder, cherries and a tiny cake. To try the real thing, you’ll just have to go to Lisbon.

You can buy dehydrated orange wheels from baking websites, but they are easy to make. Set your oven to its lowest temperature and slice an orange into thin rounds. Blot the rounds dry using kitchen paper; the more you dry them before they go in the oven, the better they will cook. Arrange the orange on a metal rack in a baking dish or tray and place in the oven for at least 2 hours. When they are ready they will be dry, a little darker in colour, crisp and quite brittle.

Ingredients

Quantity Ingredient

Citrus and cardamom syrup

Quantity Ingredient
1 unwaxed orange, grated zest and juiced
1 unwaxed lemon, grated zest and juiced
1 unwaxed grapefruit, grated zest and juiced
10 cardamom pods, lightly bashed in a mortar and pestle
50ml water
100g caster sugar

Cocktail

Quantity Ingredient
ice cubes
2 tablespoons cardamom and citrus syrup
1 tablespoon dark rum
1 tablespoon crème de cacao
45ml Sour cherry liqueur
glace cherries, to garnish
1 dehydrated orange wheel, to garnish

Method

  1. First, make the syrup: place all the ingredients in a pan and bring to a boil over a medium–high heat. Turn down to a simmer and cook for 3–4 minutes. Set aside, cool and then strain. The syrup will keep for a couple of weeks in the fridge if stored in a sterilised, sealed container or jar.
  2. To make the cocktail, fill a shaker with fresh ice and add the citrus and cardamom syrup, rum, crème de cacao and sour cherry liqueur. Shake hard, then strain into a small glass filled with ice. Garnish the cocktail with a glacé cherry or two and a dehydrated orange wheel.
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