Black Velvet
Ingredients:
Method:
1. Chill a flute glass. 2. Slowly pour in the stout, taking care not to build an excessive head. 3. Add the chilled Champagne equally slowly.
Description:
Black Velvet combines dark stout and dry sparkling wine in equal measures. According to the best-known origin story, it was created at London's Brooks's Club in 1861 after Prince Albert's death, with black stout over Champagne symbolizing mourning. Other accounts exist, however, and a similar German drink was recorded as early as the 1830s. The recipe appeared in print as Champagne Velvet in Harry Johnson's 1888 book, while the name Black Velvet is documented in Frank Meier's 1936 book.