Recipe for Leopard’s Leap Merlot Dom Pedro
21st December 2012
150 Leopard’s Leap Merlot
25 ml Cape Velvet Cream
ml Crème de Cassis
25 ml tinned black cherries, pulped
70 ml vanilla ice-cream
(or frozen yogurt)
Blend all ingredients in a blender.
Whisky glass, with straw and strawberries.