NO. 1078 · A CLASSIC HOUSE SPEC
Black Velvet
Dark stout meets dry sparkling wine. A surprisingly graceful union of silk and sparkle.
- The glass
- Champagne flute
- The method
- Built
- With ingredients ready
- 3 min · Easy
Our house measures and instructions. No tasting by The Drink Place has been recorded.
What this means
- Recipe basis
- Ingredient reference: Guinness. Our house measures may differ.
- Preparation
- House instructions reviewed on 2026-10-13 for measured ingredients, preparation order, ice, and finishing. An editorial check, not a tasting.
- House tasting
- Not recorded. A reference, editorial review, or AI photograph does not establish a taste test.
THE QUIET PREPARATION
Before the first pour.
with ingredients ready
Set out champagne flute for each drink. Keep the tools and prepared ingredients within reach.
- Jigger or graduated measure
- Chill the flute for the stated 10 minutes. Keep the wine and stout refrigerated; this drink uses no ice.
A PROPER POUR BEGINS HERE
The ingredients.
- 90 ml
- 90 ml
Exact measures for one drink. Fresh ice is part of the method.
US fluid ounces convert the exact milliliter specification and round to three decimal places.
A LITTLE CEREMONY
The method.
Chill the glass
Chill a clean Champagne flute for 10 minutes. Keep the sparkling wine and dry stout refrigerated; this drink uses no ice.
Measure the wine
Slowly pour the measured 90 ml dry sparkling wine into the flute. Leave ample space for the stout and its rising foam.
Add the stout gently
Tilt the glass slightly and slowly pour the measured 90 ml dry stout down its inside wall. Pause if the foam rises toward the rim.
Serve without agitation
Set the glass upright and allow the foam to settle briefly. Serve immediately without shaking or vigorous stirring; a permanent layer is not required.
THE NEXT CHAPTER
