Don Pedro Grande Recipe

Chill Glass

Place a large cocktail glass or chilled goblet in the freezer for 5–10 minutes while you prepare the cocktail. Alternatively, fill it with ice water and set aside to chill.

If using heavy cream for a lighter top, lightly whip it to soft peaks and refrigerate until ready to use.

Combine Base Ingredients

In a blender, add 3 scoops (about 180–210 g) of vanilla ice cream, 60 ml brandy (or your chosen spirit), 60 ml milk (or half-and-half), and 1 tsp vanilla extract. If you prefer a sweeter drink, add 15 ml simple syrup. Do not add the heavy cream yet.

Blend

Blend on medium-high for 10–20 seconds until the mixture is smooth and slightly airy but still thick. Avoid over-blending; you want a creamy, milkshake-like texture rather than thin liquid.

Taste and Adjust

Taste a small spoonful and adjust sweetness or alcohol: add up to 15 ml more simple syrup if needed or up to 15–30 ml more spirit for a stronger drink, blending briefly after adjustments.

Prepare Glass

Remove the chilled glass from the freezer. If you chilled with ice water, dump and dry it. Optionally run a lemon peel around the rim and dip in a little sugar for a sweet rim.

If you prefer a very cold, slightly diluted drink, fill a cocktail shaker with ice and pour the blended mixture into it, then give it a quick 5-second shake and strain into the glass. For the classic thick Don Pedro Grande presentation, pour directly from the blender into the chilled glass.

Top and Garnish

If using, gently spoon 30 ml of lightly whipped cream on top of the poured cocktail. Sprinkle 1 tsp dark chocolate shavings or a dusting of cocoa powder over the cream. Add a pinch of freshly grated nutmeg. Finish with a maraschino cherry or a chocolate curl.

Serve immediately with a short spoon and a straw for scooping the creamy texture.