Velvet Eclipse

Name: Velvet Eclipse
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Aged rum (6-10yr); 10 ml Triple sec; 10 ml Vanilla liqueur; 10 ml Guignolet D'Anjou; 30 ml Espresso coffee (hot); 7.5 ml Brown sugar; 2.5 ml Balsamic vinegar

Difford’s Guide

Measurements in:

Serves:

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Ingredients
1 ¹⁄₃ fl oz	Caribbean blended rum aged 6-10 years
¹⁄₃ fl oz	Cointreau L'Unique triple sec liqueur
¹⁄₃ fl oz	Giffard Vanille de Madagascar
¹⁄₃ fl oz	Guignolet D'Anjou liqueur
1 fl oz	Exprè Caffè Italiano (or freshly made hot Espresso Coffee)
¹⁄₄ fl oz	Demerara / dark Muscovado / brown sugar
¹⁄₁₂ fl oz	Balsamic vinegar of Modena

How to make

Glass

Photographed in an Urban Bar 1920 Alto Coupe 18cl

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist and skewered Luxardo Maraschino Cherry.

Method

SHAKE all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over cocktail and discard.
Garnish with skewered maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Velvet Eclipse contains 220 calories

Alcohol content:

1.3 standard drinks
15.84% alc./vol. (31.68° proof)
18.7 grams of pure alcohol

History

Adapted from a recipe created in 2025 by Sam Chatterji, this cocktail was awarded the inaugural World Coffee Cocktail of the Year by the International Bartenders Association at the World Cocktail Championship 2025 in Cartagena, Colombia. Sam presented his cocktail as the UKBG Champion.

Recipe:
4 cl Havana Club 7 Year Old
1 cl Combier Liqueur d'Orange
1 cl Combier Vanilla Liqueur
1 cl Combier Guignolet d'Anjou
3 cl dark roast espresso coffee
1 cl balsamic syrup (3 parts demerara sugar, 2 parts balsamic vinegar & 7 parts water)

Balsamic syrup recipe:
Combine 3 parts demerara sugar to 2 parts balsamic vinegar of Moderna and 7 parts water. Stir until all components are fully combined, adding in the sugar slowly.
Store refrigerated.

Inspiration:
The cocktail is inspired by Torta Negra, a traditional Colombian black cake, bringing together coffee, dried fruit, nut qualities, and occasionally uses dark rum. The name Velvet Eclipse reflects the texture of the drink, with a dark coffee base being eclipsed by bright fruit qualities.
Sam Chatterji, 2026

Review

Balsamic vinegar adds a subtle kick to this fruity riff on a Rum Espresso Martini.

Don Q Reserva 7 750ml - makes 18.5 cocktails
$32.99 $1.78 per cocktail Don Q Reserva 7 image

Cointreau L'Unique 375ml - makes 37.5 cocktails
$21.99 $0.59 per cocktail Cointreau L'Unique image

Giffard Vanille de Madagascar 750ml - makes 75 cocktails
$37.99 $0.51 per cocktail

$2.88 per cocktail*

Makes a minimum of 18.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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