Black Velvet
Stout meets Champagne
Stout and Champagne in equal measure, layered into a flute. The roasted bitterness of the stout against the wine's dry sparkle is improbably elegant — heavier than a mimosa, far more interesting.
Ingredients
- 3 oz Stout
- 3 oz Champagne
Method
Half-fill a champagne flute with Champagne. Slowly pour stout over the back of a spoon to layer it on top. Serve immediately, no garnish.
Documented as Champagne Velvet in Harry Johnson's 1888 *New and Improved Bartender's Manual*, and published under both names by Frank Meier in his 1936 *The Artistry of Mixing Drinks*. Attributed to 1861 London's Brook's Club (or Dublin's Shelbourne Hotel), reportedly created following Prince Albert's death. Per Difford's Guide #237. Notes: David A. Embury (1948) noted the champagne cuts the stout's heavy sweetness; not on IBA official lists.
View source