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Cocktail History
The Black Velvet is a classic cocktail that was created by a London bartender in 1861 at the Brooks’s Club in London to mourn the death of Prince Albert. It is traditionally made by mixing stout beer with sparkling wine and citrus.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sparkling Wine: This is a carbonated wine made with white or red grapes. We used Villa Bellezza Winery Brillante because it has a light and airy flavor. For a mocktail version of this drink, try Gruvi Non-Alcoholic Prosecco in place of the sparkling wine.
Dry Stout Beer: This is a type of dark beer made with hops, malted barley, yeast, and water. We used Guinness Draught Stout because smooth and creamy. For a mocktail version of this drink, try Guinness 0 Non-Alcoholic Draught in place of the beer.
Lemon Twist: This is the peel of a lemon that is twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
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Tasting Notes
Our Opinion of This Cocktail Recipe: To our surprise, this recipe tasted a lot better than it sounded when we first read the list of ingredients. The combination is curious but pretty delicious, especially if you enjoy a good stout beer. Neither of us are big beer drinkers, so we likely won’t be making the Black Velvet again, but it’s definitely worth trying at least once.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-12.
Black Velvet
The Black Velvet is a classic cocktail that was created by a London bartender in 1861 at the Brooks’s Club in London to mourn the death of Prince Albert. It is traditionally made by mixing stout beer with sparkling wine and citrus.
Ingredients
Method
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Pour beer into a champagne glass.
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Top with sparkling wine.
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Garnish with lemon twist.
