TAKE TIME TO SMELL THE ROSES WITH THIS DREAMY DESSERT COCKTAIL
We’ve turned Turkish delight chocolate into this stunning pink cocktail, complete with a pistachio crumb and dried rose tea flowers. 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.
TURKISH DELIGHT COCKTAIL Serves: 8 INGREDIENTS
1 vanilla bean, split 2 cinnamon sticks 4 cranberry and pomegranate tea bags 1/2 cup caster sugar 2 cups boiling water 2 tbsp honey 1/3 cup finely chopped pistachio kernels 1 lemon wedge 30g Turkish delight, cut into 1cm cubes 2 tbsp dried rose tea flowers, plus extra, to serve 1 cup vanilla vodka 3 cups chilled sparkling mineral water 1 1/2 tbsp rosewater 1 pomegranate, seeds removed 1/4 cup lemon juice 1 1/2 cups fresh mint sprigs 3 cups crushed ice
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 five minutes. Remove and discard tea bags. Cool completely. Meanwhile, place pistachio on a plate. Rub flesh of lemon wedge around rims of eight 3/4-cup-capacity serving glasses. Dip the rim of each glass in pistachio to coat. Thread Turkish delight and dried rose tea flowers on to skewers. 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.