KWV African Mishale Brandy

We now have African Mishale Brandy in stock in our shops for £13.99 per bottle.

The five tribal African spears on the label represent the time taken and complexity of the ageing process.
This well balanced brandy gets its strength and character from a blend of 5 year double distilled pot still brandy and aged grape spirits from the Breede River Valley. Aged in 300 liter French oak barrels, it exudes rich dried fruit flavours with elegant pear and toffee undertones and oak infused complexity that lingers on the pallet from the first sip.

African Mishale won Silver in the International Wine & Spirits Challenge (IWSC) 'Spirit' award 2010.

It is delicious on its own, on the rocks, or over ice with cola.

KWV are one of the world's leading producers of brandy winning awards every year. In the International Wine Spirit Competition in London 2009, KWV brandies won two gold medals and one silver.

"And for no other reason than it’s really rather tasty and South Africa is still on our minds, the African Mishale South African Brandy, 36%vol, South Africa is well worth a punt. Distilled from chenin blanc and colombard and aged in French oak, it is exceptionally smooth with nuts, raisins and even a touch of toffee on the palate. Enjoy it as a base for summer cocktails." Jonathan Ray in Telegraph Online 8 July 2010

Wild Africa Cream Liqueur

From next weekend we will be selling Wild Africa Cream Liqueur in our shops for an extremely affordable £11.99 for a 700ml bottle. The perfect Christmas gift for someone who has everything.


Wild Africa Cream is a tantalising blend of fresh cream, distilled spirit and caramel, yielding a delectable, easy drinking, exotic cream liqueur.

Tant Hessie se witperd / Aunt Hessie's White Horse

1 banana
10 pecan nuts pieces
Bacardi or Gin to taste
Glass of cold milk
Mix in blender for 30 seconds until the foam starts forming

Christmas Pudding

100ml Southern Comfort
100ml Drambuie
500ml Guiness Stout

Add Southern Comfort and then Drambuie into a large goblet. Top up with chilled Guiness.

Charging Elephant Martini

3oz Amarula Cream Liquor
1oz Vodka

Pour into a chilled Martini Glass

Dom Pedro Recipe

Ingredients:


60 ml whiskey or Kahlua
1 cup vanilla ice cream
Dollop of Cream
Chocolate Sauce for decoration and a hint of chocolate flavour


Method:


Put all ingredients into a blender.
Blend until smooth.
Squirt the chocolate sauce around the glass.
Pour into a tall glass with a straw.

African Spice Cocktail

Ingredients:

50ml African Mishale Brandy
10ml fresh lime juice
2 spoons of Vanilla Sugar or 10ml Vanilla Syrup
80ml Fresh Apple Juice
Dash of Stony Ginger Beer
Ice

Shake with ice and strain into an ice filled highball glass.
Top up with a dash of ginger beer.

Springbok Shots / Springbokkies

Ingredients:

1 part Creme de Menthe
1 part Irish Cream

Directions:

Pour one part Creme de Menthe into a shot glass;
Slowly add Irish Cream (or Amarula, Cape Velvet Cream, Baileys) to shot glass, using the back of a spoon to ensure that liqueurs don't mix.

Bushman's Balls / Sowetan Long Drop

Ingredients:
15ml Banana Liqueur
15ml Wild Africa Cream / Cape Velvet Cream / Amarula
2 Drops Nachtmusiek Chocolate Liqueur
Shot Glass

Instructions:
Pour the banana liqueur into a shot glass
Layer the Cape Velvet cream liqueur on top
Add two drops of Nachtmusiek or other chocolate liqueur on top of the Cape Velvet cream liqueur, and serve

Wild Africa Creme Brulee

Wild Africa Creme Brulee

Ingredients:

65ml Wild Africa Cream
330ml cream
5 egg yolks
50g sugar

Instructions:
Heat the cream over moderate heat to just below boiling and remove from heat.
In another bowl whisk together the yolks, sugar and Wild Africa Cream until the sugar has dissolved.
Pour the warm cream over the mixture and quickly stir together so as not to cook the egg.
Gently pour the mixture into six individual moulds and place in a bain-marie of water and bake at 120°C for 25 minutes.
Remove and chill.
Directly before serving lightly and evenly sprinkle brown sugar on top and lightly glaze under the grill or use a flame torch.

African Mishale Velvet Cream Liqueur (Cape Velvet)

Mix Together:

1 tin condensed milk.
1 large tub of fresh cream
2 tablespoons of Ricoffy
1 teaspoon vanilla essence
1 cup of KWV African Mishale brandy

Mix well and let it stand overnight.

Enjoy!