Black Velvet

By Rosie Schaap

Black Velvet
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Rating
4(52)
Comments
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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.

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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.

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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

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4 out of 5
52 user ratings
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Often found served at old time London oyster bars…

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