Black Velvet

Pro tips

• Chill both the stout and champagne thoroughly beforehand; warmth will flatten the drink and reduce the signature creamy head.
• Pour slowly and at an angle to control foam formation and achieve a balanced, creamy layer on top.
• Serve in a cold glass to maintain temperature and carbonation throughout consumption.
• Use a 1:1 ratio by volume (5 oz to 5 oz) for the classic balance; adjust slightly if you prefer more stout character or more sparkle.

Substitutions

• Shadow Creek Champagne → dry champagne, Prosecco, or Cava (adjust for sweetness preference)
• Stout → porter or other dark, full-bodied beer (lighter stouts will reduce creaminess)

What temperature should the stout and champagne be?

Both should be well-chilled before mixing. Serve immediately after combining to preserve carbonation and creaminess.

Can I use a different stout or champagne?

Yes. Use any dry to brut champagne or sparkling wine, and any full-bodied stout. Avoid overly sweet champagnes, which can cloy the drink.

What glassware should I use?

A pint glass or champagne flute works well. Pour slowly to control the head and prevent excessive foam.

Is Black Velvet a heavy drink?

Yes, it's richer and fuller-bodied than most cocktails due to the stout. The champagne adds lift but doesn't lighten it significantly.

Can I make this ahead of time?

No. Mix Black Velvet only immediately before serving—the carbonation dissipates quickly once combined.