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Bringing The Don Pedro Back Home

This summer, Musgrave Spirits has committed to bringing the Don Pedro home. After all, it’s a long time love of many South Africans.


Summer is going to be cooler and boozier than ever with Musgrave Copper’s Don Pedros. The black honey and vanilla flavours of Musgrave Copper make this cocktail much more than a milkshake. Expect a melt-in-your-mouth blend of sweet and sticky that solves all of your dessert and drink decisions. You will cool down, but your night will heat up.


VANILLA COPPER MANGO CHAI DOM PEDRO

Serves: 2



Ingredients

100ml coconut cream

2 chai tea bags

2.5ml ground cinnamon

150g frozen mango pieces

100ml Musgrave Vanilla Copper

500g vanilla ice cream

To garnish

Ground cinnamon

Method

Heat the coconut cream, chai tea bags and cinnamon in a saucepan over a gentle heat.

Once the coconut cream starts to simmer, remove from the heat and allow it to infuse for 15-20 minutes. Strain and discard the tea bags.

Chill the coconut cream in the fridge and allow to cool completely.

Once chilled, blender with the mango, Musgrave Vanilla Copper and ice cream. Blender on high until smooth.

Pour into two glasses, and top with a dusting of cinnamon powder.


VANILLA COPPER HAZELNUT PRALINE DOM PEDRO

Serves: 2



Ingredients

500g vanilla ice cream

50ml cream

50ml hazelnut praline paste or hazelnut syrup

100ml Musgrave Vanilla Copper

To garnish

50g hazelnut praline, roughly chopped

Method

Blend the ice cream, cream, hazelnut praline paste (or syrup) and Musgrave Vanilla Copper on high until smooth and creamy.

Divide into two glasses and garnish with the chopped hazelnut praline.

BLACK HONEY COPPER BURNT HONEY AND ORANGE DOM PEDRO

Serves: 2



Ingredients

1 orange, segmented

40ml honey

Pinch of salt

80ml cream

500g vanilla ice cream

100ml Musgrave Black Honey Copper

To garnish

2 halved dehydrated orange slices

Method

Place the orange segments into a pot with the honey and a small pinch of salt. Place the pot over a low-medium heat. Stir the oranges through the honey so everything is coated and sticky. Allow this to cook slowly until the honey turns a dark caramel colour, then deglaze with the cream and stir through thoroughly.

Remove the pot from the heat and put the contents into a bowl and into the fridge to chill completely.

Once the mixture is fully chilled, put it into a blender and blend until completely smooth. Then add the ice cream and Musgrave Black Honey Copper, blend quickly to combine well.

Divide into two glasses and top with your garnish.


BLACK HONEY COPPER HONEY LAVENDER DOM PEDRO

Serves: 2



Ingredients

100ml cream

6 sprigs of lavender leaves

1000ml Musgrave Black Honey Copper

500g vanilla ice cream

To garnish

Lavender flowers

Method

Heat the cream and 4 lavender sprigs in a pot over a medium heat. As the cream is about to simmer, remove from the heat and set aside and allow to infuse for 30 minutes to an hour, until the cream has a strong lavender taste.

Strain and discard the lavender sprigs. Refrigerate the infused cream in the fridge until completely chilled.

In a shaker, shake the Musgrave Black Honey Copper and remaining 2 sprigs of lavender to allow the lavender flavour to infuse into the alcohol. Strain and discard the lavender.

Once the cream is cold, pour into a blender, add the ice cream with and infused Musgrave Black Honey Copper. Blend until well combined.

Pour into two glasses and garnish with picked lavender flowers.