Sensory delight in a garden of ice cream
THE DOUBLE SCOOP LAUNCH EVENT
IN COLLABORATION WITH
ELLIE BOUHADANA AND CARMEN AMSTERDAM
Launching a fragrance with an ice cream party sounds indulgent. That's because it is.
For the Double Scoop launch, we weren't interested in a conventional debut. A scent built on the tension between toasted sesame, wild rosemary and milky vanilla demanded something more considered than a room full of blotters. So we built an experience around it. The goddesses approved, because launch night, Amsterdam was in the grip of a heatwave, and a balmy evening in a garden felt like exactly the right backdrop.
To celebrate the launch in style, we brought in two collaborators whose instincts we trust completely, and whose work we adore.
Ellie Bouhadana, Melbourne chef, writer and the kind of creative who makes a room feel alive, translated Double Scoop into something edible: a burnt honey, wild rosemary and toasted sesame ice cream that mapped directly onto the fragrance's DNA. Savoury, sweet, deeply considered.
Served throughout the Carmen guest house garden - each one a sculptural installation of toppings, brittles, honeyed elements, and caramelised confections. The whole thing was deliberately, beautifully unhurried.
Every scoop landed in a Helle Mardahl coupe. If you know Helle's work, you know why that detail matters. Her glass universe sits somewhere between nostalgia and fantasy, richly coloured forms that feel too good to use and too beautiful not to. As she said on the night “you want to give them a lick!” The coupes made the ice cream feel like an art object. Which, on the night, it was.
What drew these three practices together wasn't a brief. It was a shared values and belief system: that indulgence is worth doing properly, that real ingredients and genuine craft are never incidental, and that the best experiences blur the line between what you smell, taste and feel.
Double Scoop, but make it a whole evening.
