Time for a Drink: Black Velvet
Let's get this weekend started right. Here's a cocktail from Paul Clarke to kick things off. Need more than one? That kinda week, eh? Here you go. Cheers!
Before anybody nabs me on it, I confess: it’s not really a cocktail—and by that I mean there’s not a single drop of liquor in the glass. That’s okay, because there’s plenty of excitement going on in this drink so the harder stuff will never be missed.
The Black Velvet’s name perfectly describes the experience and sensation of drinking one: thick, rich, luxurious, decadent and probably a little bit dangerous. I was apprehensive the first time I came across the recipe, but I was quickly won over: the drink marries the stout’s ferrous tang with the dry, fruity crispness of Champagne, and makes itself all the more drinkable by cutting the beer’s robust richness with all those manic bubbles.
Some people might recoil at the idea of mixing Guinness with Champagne; ignore them, they know not what they’re missing. For beer, it must be Guinness, but for the wine, most anything sparkling will do as long as it’s dry. And while the Black Velvet is great as an evening refresher, I’ve found it also works well as an off-the-beaten-path brunch drink.
Black Velvet
Ingredients
Guinness stout, chilled
Champagne or other dry sparkling wine, chilled
Procedure
Take an 8- to 12-ounce Collins glass and gently fill halfway with Champagne. Fill remainder with Guinness (go slow unless you’re fond of mopping up mounds of foam). Give a very gentle stir with a plastic or glass rod and enjoy.
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2 Comments:
Thank you, Paul for this posting. I just found this site and signed up. I have a spidery handwritten 3x5 card my now 90 year old friend gave me 20 years ago. It follows:
Black Velvets:
As their name implies, they are black and smooth. They must be served cold. Their ingredients, the pitcher in which they are made, and the glasses in which they are served, should be refrigerated overnight.
1 bottle champagne - 2 bottles Guiness Stout.
Pour the champagne slowly into the pitcher first. (If you pour stout first the mixture will foam over).
This lady was one of the first officers to complete WAC training in WWII, she was on the Champs Elysee on V-E day (and has pictures to prove it), she worked for Bill Donovan at OSS the forerunner of CIA. She just turned 90, volunteers 3 days a week in DC and is a real lady.
I love black velvets so much I limit myself to once or twice a year and my husband and I finish the whole recipe and go to bed.
Again, thank you for reminding me of this vintage recipe.
yayajac at 6:02PM on 01/26/08
And if you're feeling a bit less rich, there is the poor man's black velvet which is Guiness and hard cider! Lovely combination - but NEVER order this in a proper English bar. They'll throw you out (for mixing Guiness with anything!)
swingtowng at 9:29AM on 03/17/08