Cocktailly

Velvet Hammer

White crème de cacao, triple sec and cream in equal measure, shaken pale and thick. A dessert coupe that drinks like liqueur-chocolate mousse — no base spirit beyond the glass.

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Ingredients

• Creme de Cacao — 30 ml
• Triple sec — 30 ml
• Cream — 30 ml

Preparation

1. Add white crème de cacao, triple sec, and cream to a shaker with ice.
2. Shake hard until well chilled.
3. Strain into a chilled cocktail glass.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

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