Black Velvet

Pro tips

• Chill the glass beforehand to keep the drink cold longer and prevent premature carbonation loss.
• Pour the stout at a 45-degree angle into the glass first, then add champagne slowly down the inside wall to layer and preserve fizz.
• Use fresh champagne or quality sparkling wine—flat or low-quality bubbles will noticeably diminish the drink.
• Serve immediately after mixing; the cocktail loses carbonation and flavor separation within 2–3 minutes.

Substitutions

• Stout → Dry porter or brown ale (slightly less roast, more subtle sweetness)
• Champagne → Prosecco or cava (drier sparkling wines work best; avoid sweet varieties)

Storage & make-ahead

This cocktail is not designed for storage; mix to order and consume immediately.

What type of stout should I use?

Guinness is traditional and widely available, but any dry Irish stout works well. Avoid heavy imperial or oatmeal stouts, which can overpower the champagne.

Does the champagne have to be chilled?

Yes. The recipe specifies chilled champagne for proper carbonation and temperature balance. Warm champagne will lose fizz when mixed.

Can I make a Black Velvet in advance?

No. Mix immediately before serving to preserve carbonation. The drink will go flat within minutes.

What's the best way to pour this cocktail?

Pour the stout first into a chilled glass at an angle, then gently pour the champagne down the side to preserve bubbles and create the signature layered look.

Can I scale this recipe?

Yes. Maintain a 1:1 ratio of stout to champagne. For 4 servings, use 20 oz stout and 20 oz chilled champagne.