Black Velvet
Black Velvet is an elegant two-ingredient cocktail that combines equal parts stout beer and champagne, creating a rich, velvety texture with balanced bitterness and effervescence.
Total
5 minServings
4Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston DeLuxe Official Bartender's Guide
Ingredients
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Instructions
- 1
Pour very carefully into 10 oz.
Tips & Notes
Pro tips
- Pour stout first into a chilled pint glass at a slight angle to reduce initial foam.
- Top slowly with chilled champagne held at a height to control carbonation release and prevent overflow.
- Serve immediately after mixing; the drink deteriorates as carbonation dissipates.
- Use a dry champagne or brut to balance the stout's roasted, slightly sweet notes.
Substitutions
- Stout → Porter (darker, slightly less dry but similar body)
- Champagne → Prosecco or Cava (less expensive alternative with comparable effervescence)
Storage & make-ahead
Black Velvet is a cocktail served fresh and should be consumed immediately; no storage or make-ahead applies.
Common Questions
What is the correct ratio for Black Velvet?
Equal parts stout and champagne—typically 4-6 oz of each per serving, poured gently to preserve the champagne's carbonation.
What type of stout works best?
Guinness or similar dry Irish stout is traditional; avoid heavily hopped or barrel-aged varieties that overpower the champagne.
Should I chill the ingredients first?
Yes—chill both the stout and champagne before mixing to maintain temperature and carbonation.
In what order do I mix the ingredients?
Pour stout into a glass first, then gently top with champagne to minimize foam and maintain the layered effect.
