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.
The Black Velvet, made from stout and Champagne, may initially seem an unlikely collision of sorts. It’s actually an inspired melding of effervescence and denseness, titillating and satiating, ladylike delicateness and handsome ruggedness. It’s uncannily smooth and it’s no surprise the cocktail has the word “velvet” in its title. Like its garment-minded namesake, the libation lends a sense of subdued sophistication to any celebration, whether the accompanying attire is your fanciest pants or your comfiest faded jeans. See for yourself. And when you do, bear in mind that tradition holds the stout goes into the glass first. This technique creates a rather dramatic presentation given that the Champagne, due to the difference in densities, lingers atop the stout in an impressive, if ephemeral, subsequent layer. It’s only a matter of time until the boozes mingle. To extend the lifetime of the layers, pour the Champagne over the back of a spoon to prevent it from plunging headlong into the stout. This recipe has been updated. Originally published December 26, 2011.–Renee Schettler Rossi
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 Recipe
Ingredients
- 3 ounces stout (we’re talking Guinness here, folks, or the like), chilled
- 3 ounces Champagne, chilled
Directions
- 1. Fill a Champagne flute halfway with stout.
- 2. Top it off with Champagne.
- 3. Imbibe.
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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!
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!
Are the stout and/or champagne chilled?
Ah, excellent question, Cathleen. Yes, absolutely. I just tweaked the recipe to clarify. Thank you!
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.