Black Velvet
ClassicStout and champagne, layered — mourning dressed as celebration.
Dark, dry, and surprisingly light. Stout brings roasted malt and a soft bitterness, champagne cuts it with crisp effervescence, and the two meet somewhere between a rich beer and a dry sparkling wine. Less heavy than it looks — velvety, as promised.
Ingredients
- 3 oz Stout
- 3 oz Champagne
- None · optional garnish
Method
- 1
Slowly pour the stout into a chilled flute or tall glass until half full.
- 2
Gently layer the champagne on top, pouring over the back of a barspoon.
- 3
Let it settle so the two layers stay distinct.
- 4
Serve immediately, unstirred.
The Story
The Black Velvet was reportedly created in 1861 at London's Brooks's Club, where a bartender draped the champagne "in mourning" with stout after the death of Prince Albert. Whatever the truth of the tale, the pairing stuck: the roast and body of stout against the dry sparkle of champagne, half wake and half toast. It's a drink with a straight face and a wink.
Recipe card
The whole recipe in one shareable image.
