Black Velvet Cocktail Recipe

Pro tips

• Chill both the glass and ingredients before mixing to maintain carbonation and achieve the signature creamy head.
• Pour stout first, then gently top with champagne to control foam and create distinct layers briefly before they blend.
• Use a dry champagne or sparkling wine to balance the heavy, roasted notes of the stout without excess sweetness.
• Serve immediately after mixing—don't let it sit, as carbonation dissipates quickly once the two are combined.

Substitutions

• Stout → Porter or dark ale (slightly lighter flavor, less roasted character)
• Champagne → Prosecco, cava, or dry sparkling wine (lower cost, similar effervescence)
• Champagne → Sparkling hard cider (adds subtle fruit, slightly sweeter profile)

What's the best way to pour a Black Velvet?

Pour the stout first into a chilled glass, then slowly top with champagne. Some bartenders reverse the order—experiment to find your preferred mix ratio and head formation.

Can I substitute the stout or champagne?

Yes. Use any dark stout (Guinness is traditional) and any dry champagne or sparkling wine. Prosecco or cava work as budget-friendly alternatives.

Should the glass be chilled?

Yes. Chill the glass beforehand to keep the drink cold and preserve the carbonation and head.

Is Black Velvet served as a shot or a full drink?

It's typically served as a full cocktail in a pint or champagne glass, not as a shot.

What's the alcohol content?

Since it's equal parts stout (4–7% ABV) and champagne (11–13% ABV), Black Velvet typically ranges from 7–10% ABV depending on the specific brands used.