Black Velvet
Published November 30, 2010
Andrew Scrivani for The New York Times
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Ingredients
3 ounces Guinness stout, chilled
3 ounces Champagne or other sparkling wine, chilled
Nutritional analysis per serving
5 grams carbs; 106 calories; 8 milligrams sodium; 1 gram sugar
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.
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Preparation
- Step 1
Fill a champagne flute halfway with the Guinness. Carefully pour the sparkling wine over the back of a spoon to fill the rest of the glass.
Private Notes
Comments
Save the bubbly by making a "Poor Man's Velvet", substituting the sparkling wine with hard cider (drier ones work better than sweet ones). Up the serving size too- 6-8oz Guinness/Murphy's and 6-8oz cider, for a heartier helping.
This is a wonderful use for the leftover stout from the Ginger Stout Cake.
Leery of diluting the Guinness, I was wonderfully surprised at how smooth this drink is. However, I wasn't so nervous that I used champagne flutes; instead tall Reidel Riesling glasses, which helped diminish the "foam up" effect of mixing the two bubblies. Definitely do the back of the spoon trick. I used prosecco, which as everyone knows, you don't need to pay more than $15 for quality. Sophisticated winner.
This is served in old, metal pint tankards at Sweetings, a seafood restaurant, on Queen Victoria Street in London, which is open only for lunch, 11-3, M-F. They are fantastic.
Found this recipe while looking for uses for leftover stout after making Melissa Clark’s magnificent Ginger Stout Cake. https://body-change.today/recipes/1015743-the-marrows-ginger-stout-cake%3C/a%3E Substituted cider for champagne, as another commenter suggested. Surprisingly light and refreshing—the perfect fall/winter drink, and just the thing to accompany holiday meals.