If you’re looking to make your festive season a little bit more “festive” this year then these Don Pedro recipes from Musgrave Spirits will certainly lift your spirit!
Made with the two variants of Musgrave Copper Brandy they are a deliciously decadent delight!
Musgrave Crafted Spirits, famous for their craft gins, have two new luxurious pot-still brandy infusions and both have caught the attention of the 2021 Platter’s Wine Guide judges. The Musgrave Copper Vanilla has been awarded 4 stars and the Black Honey 4 ½ stars! Double distilled and matured in oak barrels. The oldest component in this blend is 20 years old and the youngest 5 years.
“For far too long, brandy has had a bad reputation and I want to change that, plus I want to appeal more to women.” – Simone Musgrave, Musgrave Spirits founder
Musgrave Copper Pot Still Brand is luxurious, exciting and made to mix. It’s a flavour infused brandy with subtle flavours and a distinctly African palate. This new genre of brandy is crafted to be the “Bourbon” of Brandy
Vanilla – Easy drinking, light in colour, flavoured with fragrant vanilla.
Black Honey – Deep caramel colour with bold aromas, indulgent and refined, boasts complex savoury flavours and a subtle sweetness as it is infused with African Honey.
VANILLA COPPER MANGO CHAI DON 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 DON 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 DON 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 DON 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.
