Scooch over coffee liqueur because Musgrave Copper Brandy makes the BEST Dom Pedro’s. Hands down! And if Dom Pedro’s are your dessert of choice as well, make sure to save the amazing recipes below.
Musgrave Copper Brandy makes the BEST Dom Pedro’s
I received a gorgeous press drop from Musgrave at the beginning of the Festive Season and I’ve become a brandy fan thanks to Musgrave Copper Black Honey and Musgrave Copper Vanilla.
Musgrave Crafted Spirits – known for being an innovative and disruptive brand in the South African spirits industry – was amongst the first to launch premium craft products; Musgrave Original Gin and Musgrave Pink Gin. Boasting highly awarded flavour infusions that delight consumers worldwide, it’s the latest offering, Musgrave Copper (Infused potstill Brandy) that promises a new disruption in the market; Musgrave Copper Vanilla and Musgrave Copper Black Honey.
Musgrave Copper is crafted to be the “Bourbon” of Brandy. A new genre that remixes the brandy category to play where cognac has feared to tread. Copper is luxurious, disruptive, infused and made to mix. It’s a flavour-infused brandy with subtle flavours and a distinctly African palate. Musgrave Copper is more aligned to the Cognac drinker than to a traditional Brandy drinker using the finest potstill brandy with added excitement of flavour-infusion. It attracts a consumer who exists beyond the preconceptions of their gender, age or race; they seek out the new.
“Brandy is going to have its moment, and we’re going to be there to make those moments memorable with our consumer, just be sure to know, it’s called “Copper” now, winks Musgrave.
I’m not going to pretend to know much about brandy, but what I can confirm is that both of these brandies taste amazing on the rocks, in coffee and Musgrave Copper Brandy Dom Pedro’s are AMAZING.
I kept our Dom Pedro’s simple… Musgrave Copper brandy and ice cream. YUM!
If you’re feeling a bit more creative, why not try one of these amazing recipes by food stylist, Lisa Clark.
Musgrave Copper Vanilla Mango Chai Dom 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
- 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.
Musgrave Copper Vanilla Hazelnut Praline Dom Pedro
INGREDIENTS
- 500g vanilla ice cream
- 50ml cream
- 50ml hazelnut praline paste or hazelnut syrup
- 100ml Musgrave Vanilla Copper
- 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.
Musgrave Copper Black Honey, Burnt Honey & Orange Dom Pedro
INGREDIENTS
- 1 orange, segmented
- 40ml honey
- Pinch of salt
- 80ml cream
- 500g vanilla ice cream
- 100ml Musgrave Black Honey Copper
- 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.
Musgrave Copper Black Honey, Honey & Lavender Dom Pedro
INGREDIENTS
- 100ml cream
- 6 sprigs of lavender leaves
- 1000ml Musgrave Black Honey Copper
- 500g vanilla ice cream
- 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.
Enjoy!!
xoxo