Black Velvet
A striking Victorian-era cocktail layering rich stout over champagne, creating a drink as dramatic in appearance as it is in history.
- 1Pour chilled champagne into a champagne flute, filling halfway.
- 2Slowly pour stout over the back of a bar spoon to layer it on top.
- 3The stout should float on the champagne, creating a two-toned effect.
- 4Serve immediately without garnish.
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The Black Velvet was created in 1861 at Brooks's Club in London to mourn Prince Albert's death. The bartender believed even champagne should be in mourning, so he "dressed" it in black by combining it with stout. The result was unexpectedly delicious—the champagne's effervescence cuts through the stout's richness while the malt adds depth to the wine's fruit.
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Everything you need to make a great Black Velvet at home.
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