FOOD FOR sharing
Having friends over for drinks and nibbles? With our gorgeous cocktails and fabulous finger food ideas, you’ll be the host with the most
TURKISH DELIGHT COCKTAIL SERVES 8 PREP 20 MINUTES (PLUS COOLING) YOU WILL NEED 8 SMALL SKEWERS FOR THIS RECIPE
1 vanilla bean, split 2 cinnamon sticks 4 cranberry and pomegranate tea bags ½ cup caster sugar 2 cups boiling water 2 tablespoons honey ¹⁄³ cup finely chopped pistachio kernels (see notes) 1 lemon wedge 30g Turkish delight, cut into 1cm cubes 2 tablespoons dried rose tea flowers, plus extra, to serve (see notes) 1 cup vanilla vodka 3 cups chilled sparkling mineral water 1½ tablespoons rosewater 1 pomegranate, seeds removed ¼ cup lemon juice 1½ cups fresh mint sprigs 3 cups crushed ice
1 Using a small sharp knife, scrape seeds from vanilla bean into a large heatproof jug. Add vanilla bean, cinnamon, tea bags, sugar, boiling water and honey. Stir until sugar dissolves. Stand for 5 minutes. Remove and discard tea bags. Cool completely. 2 Meanwhile, place pistachio on a plate. Rub flesh of lemon wedge around rims of 8 x ¾ -cup-capacity serving glasses. Dip the rim of each glass in pistachio to coat. Thread Turkish delight and dried rose tea flowers onto skewers. 3 Combine vanilla mixture, vodka, mineral water, rosewater, pomegranate seeds, lemon juice, mint and ice in a large serving jug. Pour mixture into prepared glasses. Top with extra dried rose tea flowers. Serve with Turkish delight skewers.
+ To create a fine pistachio crumb, use a small food processor. + Rose tea is made from whole rose buds that have been dried. Find it at Asian food shops.