THE 69 VELVET

SIN IN SILK.

Concept:
Dark chocolate and espresso swirl through cream and gold — a dessert that whispers instead of shouts.

Ingredients:

  • 40 ml 69 Rum

  • 20 ml dark crème de cacao

  • 15 ml fresh espresso

  • 10 ml vanilla syrup

  • Light float of softly whipped vanilla cream

  • Garnish: cocoa + edible gold dust

Build:

  1. Shake rum, cacao, espresso, and vanilla with ice; fine strain into a chilled coupe.

  2. Float a thin layer of vanilla cream.

  3. Dust lightly with cocoa and gold.

Flavour Profile:
Chocolate velvet, coffee warmth, creamy allure.

Elegant coupe glass with dark chocolate, espresso and 69 Rum cocktail, topped with vanilla cream and gold dust.

Serve Ritual:

ANGLE A SMALL LIGHT TO CATCH THE GOLD DUST AS THE GLASS IS SET DOWN.