The Black Velvet cocktail is a simple, elegant drink that mixes stout beer with sparkling wine. I first stumbled across it while reading about how it was created in honor of Prince Albert after his death, back in Queen Victoria’s day. That little bit of history honestly made me curious enough to give it a try.
I love how easy the Black Velvet is to throw together. With just two main ingredients, it works for a special night or even just when I’m in the mood for something out of the ordinary.
The mix creates this smooth, strikingly dark drink that looks pretty impressive in the glass. If you’re after a classic cocktail with a cool backstory, the Black Velvet definitely delivers.
I’ll show you how quick it is to make at home—no fancy skills needed!
Black Velvet Cocktail Recipe
This classic drink is all about mixing dark stout beer with sparkling wine for a flavor that’s unique and honestly kind of addictive.
I like that you don’t need a bunch of ingredients or complicated steps.
Equipment
- Champagne flute (it just looks right)
- Jigger or measuring cup (for even pours)
- Bar spoon (optional, for a neat layered effect)
- Bottle opener (if you’re using stout in bottles)
I always grab a narrow glass, like a flute, because it really shows off that separation between the stout and bubbly. The jigger is handy for getting the 50/50 split just right.
A bar spoon helps with layering, but if you don’t have one, just pour slowly and you’ll be fine.
Ingredients
- Guinness stout or any good dark stout beer (about 4 oz)
- Champagne or dry sparkling wine (about 4 oz)
I usually go with Guinness for its rich flavor, but other Irish stouts work too. Dry sparkling wine is a good swap if champagne’s not around.
Sweet sparkling wines? I’d skip those—they throw off the balance. Make sure both are chilled before you start mixing.
Instructions
- Pour chilled champagne or sparkling wine into the bottom half of your flute.
- Slowly pour chilled stout beer (like Guinness) over the back of a spoon so it floats gently on top.
- Let the layers settle.
- You’ll see a clear line between the stout and the champagne.
- Serve right away while everything’s cold and bubbly.
The trick here is pouring the stout gently so you keep those nice layers. I always go slow for the best effect.
Sometimes the beer head rises up—don’t worry, that’s normal.
Notes
- Guinness is traditional, but any dark Irish stout will do the trick.
- Dry, brut champagne keeps it from getting too sweet.
- Make sure both liquids are cold for the best layering.
- Using a bar spoon helps, but it’s not essential—just pour the stout carefully.
- If I’m in the mood for something lighter, I’ll use less stout and more sparkling wine.
- This drink really pops at celebrations, St. Patrick’s Day, or brunch.
- I skip pint glasses—the flute keeps the bubbles longer and honestly just looks better.
Equipment
- Bar spoon (optional, for layering)
- Bottle opener (if using bottled stout)
Ingredients
- 4 oz Guinness stout or any Irish-style dark stout
- 4 oz Champagne or dry sparkling wine, chilled
Instructions
- Chill your champagne flute in advance, if possible.
- Pour 4 oz of sparkling wine into the flute.
- Using a bar spoon or by pouring slowly down the inside of the glass, float 4 oz of stout over the wine.
- Let the drink settle so the layers become distinct.
- Serve immediately while it’s cold and bubbling.
Tasting Notes
The first sip of a Black Velvet always surprises me with its smooth feel. The sparkling wine’s bubbles lift up the dark richness of the stout.
It’s not sweet, but there’s this creamy note that plays off the crisp wine.
The stout brings deep coffee and cocoa notes. The sparkling wine adds a sharp, fruity edge.
Sometimes I catch a faint, toasty aroma when I swirl the glass. The finish is clean, leaving behind just a hint of chocolate.
What I enjoy most:
- That gentle fizz on my tongue
- The rich, malty base balanced by refreshing bubbles
- Flavors that linger but don’t feel heavy or overwhelming
Every sip reminds me how this drink is both simple and a bit unexpected. Even folks who aren’t big on stout usually find something to like in this mix.
Substitute
Sometimes, I just don’t have all the original ingredients for a Black Velvet. That’s okay—there are some easy swaps that actually work pretty well.
Equipment:
- Champagne flute
- Bar spoon (optional)
Ingredients:
- Stout or porter instead of classic Champagne
- Sparkling cider or ginger beer
- Pale ale
- Juice (for a Mimosa-style twist)
When I’m out of Champagne, I’ll grab a dry sparkling cider. It gives you a similar fizz and a little bit of fruitiness.
Pale ale’s another one I reach for sometimes. It’s lighter, not quite as rich as stout, but honestly, it still makes a nice drink.
If I want something on the lighter side, I’ll mix pale ale with sparkling wine. Not exactly a Black Velvet anymore, but it’s bright and refreshing.
Craving that Mimosa vibe? I’ll use orange juice with sparkling cider or even beer. It’s definitely not traditional, but it’s fun and surprisingly good for brunch.
Instructions:
- Pour the first ingredient (beer, cider, or ale) halfway into a flute.
- Slowly add the second ingredient so it floats on top.
- Serve right away and enjoy.
