This oh so pretty dessert cocktail is refreshingly sweet and deceptively simple – the perfect recipe to impress guests with the rose fairy floss garnish. Head Bartender Scott Murdoch from newly launched modern Turkish restaurant, Yagiz has created this impressive ‘Turkish Delight,’ which sees rose petal gin, creme de cacao, lemon, vanilla and rosewater combine with egg white, to create a zesty and floral beverage. Garnished with rose fairy floss and a dusting of pistachio powder, it’s ideal as a summer aperitivo or after-dinner cocktail.
- 40ml rose petal infused Hendricks (regular Hendricks works too)
- 20ml creme de cacao
- 10ml lemon juice
- 10ml vanilla syrup
- 5ml rose water
- Egg white
- Rose fairy floss
Method
Combine all ingredients in shaker tin and wet shake (with ice)
Strain out the ice from the tin then dry shake (with no ice)
Double strain into a coupe glass and garnish with fairy floss and a dusting of pistachio powder
Ms Zigzag says: Anyone organising a bridal shower? These are a must for the celebrations.
About Yagiz: Yagiz features a central 22-seat brass communal table and is separated into two sections; a more casual walk-in bar and an expansive dining space fit with banquette seating and subtle pops of Middle Eastern-inspired furnishings, such as colourful cushions and Turkish linen. Diners can choose between a set menu or à la carte with a selection of small snacks, followed by entrées or ‘mezze’, shared mains, eclectic sides and an assortment of sweet Turkish delights.
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