Black Velvet Cocktail is the perfect choice when you can’t decide between having champagne or a beer! An easy drink recipe with the sweetness of champagne and hearty creaminess of a stout beer.
This Black Velvet Cocktail is seriously the best of both worlds: beer and champagne! Since New Year’s Eve is right around the corner, using champagne as a mixer came to mind as a logical choice for party cocktails. I started researching champagne and beer cocktails and surprisingly, someone already beat me to this sort of recipe…by about 153 years!
What is a black velvet cocktail?
A black velvet cocktail is one part stout beer to one part champagne (or cider). It was created in 1861 by a bartender at Brook’s Club in London under not so happy conditions. The beer and champagne should also have a layered look in the glass, like a Black and Tan. I tried the upside down spoon method of pouring one liquid over the other to get the layers, but it didn’t work. User error? Probably, but I wasn’t going to stress about it too much. It all mixes together once the glass is tipped up anyways!
The sweetness of the champagne works so well with the creaminess of the stout beer. This black velvet drink also doesn’t even taste like it has alcohol in it! As we all know, that can be a very dangerous thing under certain circumstances. Luckily, I made it while I cooking these Stuffed Meatballs in Chipotle Tomato Sauce, so we ate some food before things got out of control. The cocktail paired perfectly with the meatballs’ spicy sauce and was a tasty combo.
Layered or not, make this Black Velvet Cocktail for your next party and hope you enjoy it as much as I did!
Black Velvet Cocktail
- 1 (750 ml) bottle of champagne, chilled
- 3 (12 ounce) bottles of stout beer, chilled
- In a champagne flute, pour the champagne in glass halfway to top. Pour stout beer on top of champagne to fill the glass.
- Serve immediately and CHEERS!!