Black Velvet

By Rosie Schaap

Black Velvet
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Rating
4(51)
Notes
Read community notes

The story goes that a steward at the Brook’s Club in London created this classic in 1861 to observe the death of Prince Albert. I hope the steward was aware that there's something beautifully subversive about combining a laborer’s favorite, porter, with champagne, the stuff of monarchs and other aristocrats. Social statement or not, it’s a great drink. The usual proportions are 50/50, but there’s nothing wrong with playing with them. I tend to favor a bit more champagne than Guinness, for a lighter Black Velvet.

Featured in: A Stout for All Seasons

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • 3oz. Champagne
  • Enough Guinness to fill glass, about 2 oz.
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

94 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pour the Champagne into a chilled flute. Slowly add the Guinness, pouring it over the upside-down bowl of a small spoon if you wish to achieve a layered effect. Otherwise, just pour the Champagne and then the beer, and gently stir. It will taste good either way.

Tip
  • Best Served Cold

Ratings

4 out of 5
51 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
Doug Horn

Great recipe. I increased the Guinness to 16oz and subbed another 16oz Guinness for the champagne. Was absolutely bang-on! Even went back for thirds!

m

Often found served at old time London oyster bars…

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Rosie Schaap

Trending on Cooking

Cooking Guides