Black Velvet

Pro tips

• Chill the glass thoroughly before pouring to maintain carbonation and preserve the creamy texture.
• Pour stout first, then champagne slowly at an angle to create a smooth blend and control excess foam.
• Use fresh, quality champagne—flat or oxidized champagne will ruin the balance of the drink.
• The ideal ratio is 1:1, but adjust slightly if your stout is particularly bitter or your champagne is very dry.

Substitutions

• Guinness → other cream stouts (Smithwick's, Beamish)
• Champagne → prosecco or cava (drink will be slightly sweeter)

Equipment

cocktail glass or pint glass · cocktail pourer or jigger

What beer works best for a Black Velvet?

Guinness stout is traditional, but any smooth, creamy stout works well. Avoid overly bitter or hoppy stouts that clash with champagne.

Can I use prosecco or cava instead of champagne?

Yes. Prosecco or cava will work, though champagne provides better structure and prevents the drink from becoming too sweet.

What's the proper technique for pouring a Black Velvet?

Pour the stout first into a chilled glass, then slowly top with champagne at a slight angle to control foam and achieve a creamy head.

Should the glass be chilled?

Yes, chill the glass beforehand. Cold glassware prevents the champagne from going flat too quickly and keeps the drink refreshing.

Can I make this drink in advance?

No. Black Velvet must be made and consumed immediately after mixing, as carbonation dissipates quickly once combined.