Black Velvet

Pro tips

• Chill both the stout and champagne well before mixing—warm ingredients will lose carbonation and flavor impact.
• Pour the stout first, then top with champagne slowly to minimize excess foam and maintain the drink's structure.
• Use a quality stout with smooth, creamy notes rather than overly bitter varieties for the best balance.
• Serve immediately in a pre-chilled glass; carbonation and temperature are critical to the drinking experience.

Substitutions

• Stout → Porter beer (slightly lighter body, more chocolate notes)
• Champagne → Prosecco or Cava (more affordable, similar carbonation and sweetness)
• Champagne → Sparkling wine (dry or brut for less sweetness)

What's the difference between a Black Velvet and a Black Velvet Guinness?

Black Velvet uses any stout beer; the Guinness version specifically uses Guinness stout. The technique and proportions remain the same.

Why does the drink look separated or layered?

The density difference between stout and champagne can create temporary layering. Gentle stirring will blend them into a unified dark color.

Can I make a Black Velvet ahead of time?

No—mix immediately before serving. The carbonation in champagne will dissipate quickly once combined, and the drink is best consumed fresh.

What glassware should I use?

A chilled pint glass or champagne flute works; pint glasses are traditional. Chill the glass beforehand for best results.

Are there non-alcoholic versions?

You can substitute non-alcoholic stout and sparkling cider or non-alcoholic champagne, though the flavor profile will differ significantly.