Name: Turkish Delight Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Vodka; 30 ml Vanilla vodka; 15 ml White crème de cacao; 10 ml Honey and water syrup; 5 ml Rose water; 15 ml Egg white (pasteurised)

Ingredients

1 fl oz

Ketel One Vodka

1 fl oz

Vanilla flavoured vodka

¹⁄₂ fl oz

Giffard White Crème de Cacao Liqueur

¹⁄₃ fl oz

Honey syrup (3 parts honey to 1 water by weight)

¹⁄₆ fl oz

Fee Brothers Rose Water

¹⁄₂ fl oz

Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

How to make

Glass

Photographed in a Retro Coupe

Prepare

Select and pre-chill a COUPE GLASS.

Prepare rose petal garnish.

Method

SHAKE all ingredients with ice and strain back into shaker.

DRY SHAKE (without ice) to emulsify.

FINE STRAIN into chilled glass.

Float rose petal garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Turkish Delight Cocktail contains 208 calories

Alcohol content:

1.6 standard drinks
19.44% alc./vol. (38.87° proof)
21.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

Gallery

Turkish Delight Cocktail lifestyle image

Comments & Discussion

Please log in to make a comment

Larry Havard Premium Member 12w

I will cut the rose water in half. Otherwise, it tends to cover everything. Might just be the rose water I have.

Ian Lockley Premium Member 1y

I notice that this method uses a standard dry shake instead of the usual reverse dry shake stated in other methods. What is the background to this, Simon?

Simon Difford Verified User Premium Member 1y

I tend to prefer a reverse dry shake, but sometimes, I honour the method in the creator's original spec. I have changed the above to fit my usual preference.

Sean Baron 3y

Oh this is just heavenly. Did t have any rose water so I used rose liqueur instead. Doesn’t make a bit of difference. This is so good. I’ve yet to be disappointed by any of your cocktails Simon!

Simon Difford Verified User Premium Member 3y

Many thanks, Sean. A 20-year-old recipe that I've just revisited and upgraded to move from honey to homemade honey syrup. Much easier to handle and measure