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Black Velvet Champagne Cocktail

6 Easy Champagne Cocktails from 9 Simple Ingredients: The Black Velvet

There are so many different kinds of champagne cocktails. The Black Velvet combines beer and champagne to create a unique drink.

So I read about this Champagne cocktail awhile ago. I don’t know where I saw it but I do remember that the writer called it “Surprisingly good.” I was like, “How could beer and Champagne mixed together possibly be good??” And then I tried it. And I was like, “Wow! That is surprisingly good!”

Really, there’s no other way to describe it.

Black Velvet Cocktail

This drink is part of my “6 Easy Champagne Cocktails, 9 Simple Ingredients” series. Get the list of nine ingredients and links to the other cocktails.

A Black Velvet cocktail is quite simple with only two ingredients – beer and champagne. It was originally created in 1861 in London when the country was mourning Queen Victoria’s husband, Prince Albert. Today though, it doesn’t need to be served for a somber occasion.

While you can choose the sparkling wine of your choice, the beer needs to be a stout, preferably Guinness. While champagne flutes add some festive flair, any glass will work because you’re doing a 50/50 ratio.

Tip: Since there’s no ice in this cocktail, make sure both your beer and sparkling wine are cold ahead of time!

Champagne cocktails don’t get easier and more delicious than this! The other champagne cocktails are found in related posts below the recipe.


Stout Champagne Cocktail – The Black Velvet

  • Author: Christine Pittman
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 serving
  • Category: Beverage
  • Cuisine: English


I haven’t given amounts here because it depends on the size of your glass. Do your best to pour the sparkling wine over the back of a spoon so that the cocktail has two layers. But if it doesn’t work (it rarely does for me) don’t worry, just drink.


  • cold stout (like Guinness) 
  • cold sparkling wine


  1. Get out a tall glass. Fill it halfway with the stout.
  2. Hold a soup spoon bottom-side-up (so the bowl of the spoon is a hill, not a valley) and let the tip of the bowl of the spoon just touch the glass right above where the beer ends.
  3. Slowly pour the champagne over the back of the spoon. As you pour, glide your spoon up the glass so that it is always just above the liquid.
  4. You should now have a nice golden layer resting above a black layer. Or not. Either way, drink.