The Black Velvet cocktail contains the word “velvet” in its title for a reason. The effervescent mingling of stout and Champagne is uncommonly smooth and subtly sophisticated. Go on. Take a sip and see for yourself.
What Are The Origins Of The Black Velvet Cocktail?
The black velvet cocktail is, according to author Brian D. Murphy, “believed to have been created by a bartender at the Brooks Club in London, England. The Black Velvet was born in 1891 while the country was in mourning for Queen Victoria’s late husband, Prince Albert. The bartender thought Champagne was too celebratory for the occasion, so he combined it with stout. (A Velvet, as opposed to a Black Velvet, is made with porter instead of stout.)” While we extend our respects–albeit a century late–to the somber origins of this cocktail, there’s no way we can contain our enthusiasm, our rapture, our over-the-moonness for this comely cocktail.
Black Velvet Cocktail
Ingredients
Directions
Fill a Champagne flute halfway with stout.
Top it off with Champagne.
Imbibe.
Recipe Testers' Reviews
The Black Velvet is a classic and perfect for when you have a group of family or friends over and want to present some cocktail options that are quick to mix up yet go beyond your basic liquor and soda or tonic. The Guinness and Champagne pair together surprisingly well, with the latter adding a bubbly kick to the former.
To make for a more attractive presentation, first pour the stout, let it settle, then carefully pour the Champagne on top (letting it carefully drizzle down the back of a bar spoon, if necessary), so that you have two distinct layers. I imagine garnishing the glass with some edible gold leaf would be particularly attractive, or maybe just a strawberry if you don’t want to get overly fancy.
The Guinness and Champagne play off each other nicely here. I wasn’t sure what to expect so didn’t really have any expectations—I was a blank slate. The Champagne cuts the richness and syrupiness of the stout, while the beer adds a little heft to the crisp bubbles.
The only issue I had was with being a bit too impatient. I measured these out ounce by ounce but didn’t let the head subside completely on the Guinness before starting the next step. I had to sip some of the Champagne off the top after the second ounce before I could continue.
My Champagne flutes probably hold exactly 6 ounces, so I’d use a little poetic license here and figure you’re going maybe 2 1/2 to 2 3/4 oz. each on the elixirs, unless you’ve got the hands and eyes of the steadiest of barkeeps. Eyeballing it half and half seems just right for the rest of us.
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What kind of Champagne?
Taylor, probably not your finest Taittinger and definitely not your super cheap and arguably undrinkable plonk like Korbel or a cheap cava. I’d suggest a brut Champagne or sparking wine. Domaine Chandon and Domaine Carneros, both out of California, make lovely, affordable, and widely available bubbly. Carneros is a little drier and more sophisticated than Chandon in my opinion. I think J Winery’s sparkling wine would also be really nice here. Depending on your personal preference, cava tends to be slightly drier and more mineraly. I would avoid prosecco as that’s going to be way too sweet.
Are the stout and/or champagne chilled?
Ah, excellent question, Cathleen. Yes, absolutely. I just tweaked the recipe to clarify. Thank you!
Correct me if I am wrong, but I seem to remember, that Black Velvet was a favorite of the first Heavy Weight Boxing Champion, John L. Sullivan.
I am not aware of that, John, but that could very well be! If so, Sullivan had splendid taste in cocktails! Thanks so much for sharing this with us!
Absolutely fantastic, I love both of the drinks and will definitely enjoy them assembled in this dramatically looking version. Happy New Year!
Wonderful news, Jenny. And a very happy New Year to you!