Black Velvet

Pro tips

• Pour stout first into a chilled glass, then slowly top with champagne tilted at an angle to create a thick, creamy foam head.
• Chill both ingredients beforehand; warm drinks will lose the signature foam and dilute quickly.
• Avoid vigorous stirring—the carbonation and texture are key to the drink's appeal.

Substitutions

• Champagne → Prosecco, cava, or sparkling wine (flavor will be lighter, less dry)
• Stout → Porter or dark ale (similar body; porter is slightly sweeter)

What is the correct ratio for a Black Velvet?

Equal parts stout and champagne (5 oz each) is the classic ratio. Pour stout first, then top with champagne for the best foam layer.

Should I use cold or room temperature ingredients?

Both the stout and champagne should be well-chilled before mixing to keep the drink cold and maintain the foam head.

What type of stout works best?

A dry Irish stout like Guinness is traditional, but any stout with a smooth, creamy head works well.

Can I make a Black Velvet without champagne?

Yes—substitute prosecco, cava, or sparkling wine for champagne. The result will be slightly different but still drinkable.

What glassware should I use?

A pint glass or 10 oz cocktail glass is standard for serving Black Velvet.