Drinks

The Black Velvet

2 mins
Prep
0 mins
Cook

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Ingredients

  • 100ml Guinness or dry Irish stout (chilled)
  • 100ml dry Champagne or Prosecco (chilled)

Method

  1. Pour the dry Champagne or Prosecco into a chilled champagne flute until it is half full.
  2. Allow the bubbles to settle slightly.
  3. Slowly pour the cold Guinness over the back of a spoon to layer it carefully on top of the sparkling wine, creating a striking dark-and-light split. Serve immediately.

Created in London in 1861 to mourn Prince Albert, this simple two-ingredient cocktail blends heavy, bitter stout with crisp, effervescent champagne.