The Smoky Rose Turkish Delight Cocktail: A Mezcal Reina x Özerlat Collaboration
At Mezcal Reina, we’re passionate about showcasing the unique craftsmanship and heritage behind every bottle of our mezcal. Today, we’re excited to introduce a special collaboration that blends the rich flavors of mezcal with the luxurious sweetness of Turkish delight—the Smoky Rose Turkish Delight Cocktail, created in partnership with Özerlat, a renowned producer of premium Turkish delights.
This cocktail is a perfect fusion of our Ensamble Espadín / Jabali, known for its bold, smoky profile, and the delicate, floral notes of Özerlat’s Rose Turkish Delight. Together, they create an unforgettable drinking experience, blending the smoky essence of mezcal with the fragrant sweetness of Turkish delight.
About Ensamble Espadín / Jabalí: The Heart of the Cocktail
Our Ensamble of Espadín and Jabalí is a unique expression of two contrasting agave varieties, brought together to create a mezcal of balance and boldness. Cultivated Espadín provides structure and familiarity, while wild Jabalí—a notoriously temperamental and rare agave—adds untamed complexity. Both are roasted in traditional underground pits and distilled in clay stills using age-old methods that honour the spirit’s origin.
This Ensamble reveals layered aromas of chocolate, hibiscus, cinnamon and subtle minerality, followed by flavours of stone fruit, spice, and citrus peel. While ideal for sipping to savour its intricate character, it also brings vibrant texture and depth to cocktails, making it a versatile favourite among those who appreciate ancestral mezcal.
Smoky Rose Turkish Delight Cocktail Recipe
Here’s how you can create this unforgettable cocktail at home:
Ingredients:
-50 ml Mezcal Ensamble Espadín/ Jabalí
-30 ml rose syrup
-Juice of 1 lime wedge
-200 ml cranberry juice, frozen and crushed (for the granita)
-2 pieces of Özerlat Rose Turkish Delight (washed off icing sugar and frozen)
-Fresh mint or your favourite herb (for garnish)
Instructions:
-Freeze the Cranberry Juice Granita: Pour the cranberry juice into resealable plastic bags and lay them flat in the freezer. Once frozen, remove the bag, wrap it in a tea towel, and smash it with a rolling pin or any heavy object until you have a crushed granita texture.
-Freeze the Rose Turkish Delight: Wash off any icing sugar from the Özerlat Rose Turkish Delight and freeze until solid.
-Assemble the Drink: Place one piece of frozen Özerlat Rose Turkish Delight at the bottom of a cocktail glass.
-Spoon the cranberry granita on top of the Turkish delight, creating a refreshing, textured base.
-Mix the Cocktail: In a shaker, combine Mezcal Tobala, rose syrup, and lime juice. Shake gently until well mixed, keeping the delicate floral and citrus notes intact.
-Serve: Pour the Mezcal mixture over the cranberry granita and Turkish delight.
-Garnish with a sprig of fresh mint or your favorite herb to add a fresh, aromatic touch.
The Flavor Profile: A Dance of Smoky, Floral, and Citrusy Notes
The Özerlat Rose Turkish Delight adds a floral sweetness that perfectly complements the smoky, earthy flavours of Mezcal. The cranberry granita brings a refreshing, tart element, while the lime juice provides a bright, citrusy kick. The combination of these flavours results in a well-balanced, harmonious cocktail that’s both refreshing and sophisticated
Why This Cocktail Works
This collaboration captures the essence of both Mezcal Tobala and Özerlat—our mezcal’s smoky, herbal richness and their Turkish delight’s luxurious, floral sweetness. Together, they create a unique drinking experience that blends the bold and the delicate, with each sip offering a new layer of flavor.
Whether you’re a mezcal enthusiast or a Turkish delight aficionado, this cocktail will take your taste buds on a journey. It's perfect for those looking for something unique, elegant, and refreshing.
So, next time you’re in the mood for something extraordinary, reach for Mezcal Tobala and the Özerlat Rose Turkish Delight and craft this sophisticated cocktail. It’s not just a drink; it’s an experience.
