Biscoff Dom Pedro
A creamy Biscoff twist on the classic South African Dom Pedro. This boozy adult milkshake is made with Amarula, whiskey and vanilla ice cream.
If you’ve never heard of a Dom Pedro, you’re in for a treat. This South African dessert cocktail is generally traced back to the 1970s and has become a nostalgic favorite across Southern Africa. Traditionally made with vanilla ice cream, cream and whiskey, it’s served cold and falls somewhere between a cocktail and dessert.
The Dom Pedro was one of those drinks I loved ordering when we went out for dinner growing up in Zimbabwe. It always felt like a little bit of a treat, dessert and a cocktail in one glass. I loved the sweetness of the ice cream, the silky texture and that little hit of whiskey underneath it all. For me, it’s one of those drinks that instantly brings back memories of restaurant dinners and special occasions.
The classic recipe is wonderfully simple. Vanilla ice cream is blended with cream and whiskey, and Amarula is also commonly used to add its distinctive flavor and richness. Made from the fruit of the marula tree, this South African cream liqueur has a slightly fruity, caramel-like flavor that works beautifully with vanilla and whiskey.
For this version, I’m giving the classic Dom Pedro a Biscoff twist and using Amarula instead of traditional cream. I blend vanilla ice cream, Amarula, rye whiskey and Biscoff cookie butter, with the rye adding warmth and cutting through some of the richness. It’s poured into a glass drizzled with Biscoff and finished with crushed cookies for even more flavor and texture.
The result is essentially a boozy Biscoff milkshake with South African roots. The caramelized spice of Biscoff pairs beautifully with the Amarula and rye whiskey while keeping the spirit of the Dom Pedro I remember.
Whether you grew up ordering Dom Pedros at restaurants like I did or you’re discovering this South African cocktail for the first time, I hope this version gives you a reason to try one. It’s quick, nostalgic and just a little bit extra, which is exactly how I like my dessert cocktails.
Biscoff Dom Pedro
This Biscoff Dom Pedro is a creamy twist on the classic South African cocktail. Made with vanilla ice cream, Amarula, rye whiskey and Biscoff cookie butter, it's part cocktail, part dessert—and incredibly easy to make.
Ingredients
- 1 tablespoon Biscoff cookie butter
- 1½ cups vanilla ice cream
- ¼ cup Amarula
- 2 tablespoons rye whiskey
- 2 tablespoons Biscoff cookie butter
- 1 Biscoff cookie, crushed
- ½–1 Biscoff cookie, for garnish
White Whiskey Rickey
Yes, this recipe is inspired by an existing drink in the world of cocktails. If you can't get your hands on a white whiskey such as McClintock's White Whiskey, regular bourbon or whiskey will do! Like its cousin, the Whiskey Sour, the Bourbon Rickey typically consists of bourbon and lime juice.
This is a refreshing, classy cocktail perfect for a hot day. The ginger and lime cordial offer a tang and citrus punch that compliments the whiskey— which carries both floral notes and a tequila-like, smooth finish. The basil adds another refreshing element along with the fresh lime slice.
Ingredients
3 ounces white whiskey
3 ounces ginger lime cordial
1 cup club soda
1.5 ounces simple syrup (optional)
Fresh lime
Fresh basil
Ice cubes
Instructions
Add the ice to the glass. Pour in the whiskey, followed by the cordial, lime slice, and soda water; mix well.
Garnish with the fresh basil and lime. Top the drink and stir in the simple syrup if you prefer a sweeter tasting beverage; serve.
Gin Flamingo (Kiwi, Strawberry)
Gin is a huge part of the drinking culture in Zimbabwe, not as popular in the U.S. I would put forward tequila and bourbon first if I had to make a safe bet! The idea of a gin bar with an enormous selection of botanicals, juices, fresh and dried fruits, and herbs may not seem as appealing to some. A gin garden? A gin tasting? If you aren't a gin fan, this cocktail could be a good introduction.
Warm weather always calls for the addition of fresh fruits to the beverages we indulge in.
This drink is a fun medley of fresh kiwis and strawberries with lemon juice and simple syrup, enhanced by a strawberry flavoured gin. I went with Beefeater, but you can use another good quality brand you like.
Both fruits are tart but sweet and blend well together. The cocktail is surprisingly subtle, not too sweet, and very easy to drink. You can be liberal with the gin topping as the final part of your libation if necessary!
Ingredients
6 kiwis + extra to garnish
1 cup strawberries + extra to garnish
1 lemon (sliced in half)
6 ounces strawberry gin (double shot per serving)
3 ounces simple syrup
Ice
Mint leaves
Instructions
Slice the kiwis and quarter and chop the strawberries. Add them to your cocktail shaker and use the muddler to mash the fruits into mostly juice with small chunks.
Pour the simple syrup into the shaker, then add some ice cubes to start cooling the drink. You can also add some additional ice cubes to the serving glasses. Secure the top and shake the mixer well to ensure the ingredients blend.
Before pouring the strained mix into each glass, squeeze a little under half a lemon into the glass. Distribute the shaker contents between the glasses, then add a double shot or 3 ounces to each by pouring the gin over the ice.
Garnish the glasses with extra kiwi and strawberry pieces and some fresh mint; serves 2.
