Black Velvet Cocktail Recipe

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Makes12+
Preparation Time5 mins

This striking black velvet cocktail is both sparkling and rich. It’s made by simply mixing equal parts of stout and champagne. If you think stout just means Guinness – think again! There is now a vast variety of artisanal stouts available in the UK, we love the Pentinville Oyster Stout from Hammerton Brewery, but if stout isn’t your thing and you fancy something sweeter you could use a lovely cider instead.

The black velvet cocktail was first created in London in the late 1800's to mourn the death of Price Albert, so has clearly stood the test of time. A black velvet cocktail traditionally uses champagne, but there are many other varieties of sparkling wines on the market that work equally well. We love English sparkling wines at the moment, particularly those from leading English wine producer Chapel Down. The combination of light bubbly and heavy stout makes this drink really interesting. It is a popular choice for St Patrick’s Day, but we think this dark and mysterious cocktail has a really warming and wintery feel so is perfect for when the colder nights draw in. The ideal choice for an aperitif to kick of an evening with friends.

Kicking things off with a cocktail adds a luxury feel to any dinner party. You might think making your own cocktails would be difficult, but it needn’t be! With only two ingredients this black velvet cocktail really couldn’t be easier. For other easy cocktail ideas why not try making our Aperol Spritz or our easy Pimms recipe? If you’re feeling more adventurous, you could take your cocktail parties to the next level by making our Clover Club Cocktail or our Homemade Pomegranate Vodka.

Method

  1. Half fill the glass with champagne, top with stout.

Ingredients

  • 75cl bottle of champagne
  • 2x 330ml bottle of stout
Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.