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Turkish delight cocktail
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Pink cocktail inspired by Turkish delight chocolate, topped with pistachio crumb and dried rose tea flowers.
Ingredients:
  • 1 vanilla bean, split
  • 2 cinnamon sticks
  • 4 cranberry and pomegranate tea bags
  • 107.50 gm caster sugar
  • 500.00 gm boiling water
  • 57.20 gm honey
  • 82.50 ml finely chopped pistachio kernels (see notes)
  • 1 lemon wedge
  • 30g Turkish delight, cut into 1cm cubes
  • 40.00 ml dried rose tea flowers, plus extra, to serve (see notes)
  • 250.00 ml vanilla vodka
  • 750.00 ml chilled sparkling mineral water
  • 30.00 ml rosewater
  • 1 pomegranate, seeds removed
  • 65.63 gm lemon juice
  • 375.00 ml fresh mint sprigs
  • 750.00 ml crushed ice
Instructions:
  • 1. Scrape vanilla bean seeds into a large heatproof jug using a small sharp knife. Add vanilla bean, cinnamon, tea bags, sugar, boiling water, and honey. Stir until sugar dissolves. Let it sit for 5 minutes. Remove and discard tea bags. Allow to cool completely.
  • Place pistachios on a plate. Use a lemon wedge to rub the rim of each of the 8 glasses. Dip the rim of each glass in the pistachios to coat it. Skewer Turkish delight and dried rose tea flowers for garnish.
  • In a large serving jug, mix together the vanilla mixture, vodka, mineral water, rosewater, pomegranate seeds, lemon juice, mint, and ice. Pour the mixture into prepared glasses, top with extra dried rose tea flowers, and serve with Turkish delight skewers.

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