Cocktail | |
---|---|
Type | Mixed drink |
Served | Straight |
Standard drinkware | Pilsner glass |
Commonly used ingredients | Stout and Champagne |
Preparation | Mix equal parts stout and Champagne |
A black velvet is a beer cocktail made from a combination of stout (often Guinness) and white sparkling wine (often Champagne).
The drink was first made by a bartender of Brooks's Club in London in 1861 to mourn the death of Prince Albert, Queen Victoria's Prince Consort. [1] [2] It is supposed to symbolize the black armbands worn by mourners. [3] It was said that “even the champagne should be in mourning.” [3] [4] Today, the drink is not exclusive to mourning. [3]
A black velvet is made by mixing equal parts of stout and Champagne or cider without ice. [3]
A black velvet can also be made by filling a champagne flute halfway with sparkling wine and floating the chilled stout beer on top of the wine. [5] The differing densities of the liquids cause them to remain largely in separate layers (as in a pousse-café). [5] The effect is best achieved by pouring the stout over a spoon turned upside down over the top of the glass. [5] [6]
Cocktail | |
---|---|
Type | Mixed drink |
Served | Straight |
Standard drinkware | Pilsner glass |
Commonly used ingredients | Stout and Champagne |
Preparation | Mix equal parts stout and Champagne |
A black velvet is a beer cocktail made from a combination of stout (often Guinness) and white sparkling wine (often Champagne).
The drink was first made by a bartender of Brooks's Club in London in 1861 to mourn the death of Prince Albert, Queen Victoria's Prince Consort. [1] [2] It is supposed to symbolize the black armbands worn by mourners. [3] It was said that “even the champagne should be in mourning.” [3] [4] Today, the drink is not exclusive to mourning. [3]
A black velvet is made by mixing equal parts of stout and Champagne or cider without ice. [3]
A black velvet can also be made by filling a champagne flute halfway with sparkling wine and floating the chilled stout beer on top of the wine. [5] The differing densities of the liquids cause them to remain largely in separate layers (as in a pousse-café). [5] The effect is best achieved by pouring the stout over a spoon turned upside down over the top of the glass. [5] [6]