If you are unfamiliar with a Don Pedro, chances are good that you are not from South Africa. The retro classic and adults-only beverage has been an after-dinner favourite at eateries across the country since the 70s.
A brief history
The Don Pedro’s origins are credited to Danny Ferris who owned the Belinzona restaurant in Blouberg. The legend goes, that Danny went on holiday to Scotland to visit the whisky distilleries there. While he was there, he had a brainwave to pour some whisky over some ice cream and Don Pedro came into existence!
As for the recipe, there are plenty of variations. The original Dom Pedro used whisky mixed with vanilla ice cream and cream. Other recipes call for Amarula or Kahlua instead, or maybe even Amaretto, Frangelico or Jägermeister. Brandy, on the other hand, rarely gets added to the mix, which is rather bizarre. It is, after all, a South African favourite.
The Perfect Ingredient
Musgrave Crafted Spirits recently introduced its range of Copper flavour-infused Pot Still Brandy and trust us on this one, it’s THE perfect ingredient for a Don Pedro!
Musgrave Copper is crafted to be the “Bourbon” of Brandy Musgrave Copper is more aligned to the Cognac drinker than to a traditional Brandy drinker. Using the finest potstill brandy with the added excitement of flavour-infusions, it comes in two flavours, Musgrave Copper Black Honey and Musgrave Copper Vanilla. The flavours of both really light up the Don Pedro and lend it a fruity undertone.
The Perfect Serve
For a melt-in-your-mouth blend of sweet and sticky that solves all of your dessert or one more drink decisions, try out these Musgrave Copper spiked Dom Pedros. It’s impossible to have just one, so be sure to try them all!
Vanilla Copper Mango Chai Don Pedro
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
Instructions
- 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
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
Ingredients
- 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
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
Instructions
- 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.
