The Chocolate Velvet

[Photograph: Robyn Lee]

The Black Velvet is a classic cocktail that brings together beer and wine. Don't sniff till you've tried it: in the original version, Champagne serves to brighten and lighten a glass of Guinness. It's rich and dry; so good the New York Times thinks it's the perfect New Year's Day beverage.

I wanted to feature the chocolaty side of stout in this variation, so I opted for Young's Double Chocolate Stout instead of the traditional Guinness. As long as we're breaking the rules, you could also try your favorite chocolate or coffee-like stout, or even stronger stuff like Founder's Imperial Stout, Brasserie Dieu du Ciel Péché Mortel, or Heavy Seas Siren Noire.

For a festive touch, add a hint of orange bitters and rub the rim of the glass with orange peel (then use it as a garnish.) If you're a fan of those foil-wrapped chocolate oranges, you may have just found your new favorite holiday drink.

The Chocolate Velvet

About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes


  • 2 dashes Regan's Orange Bitters
  • 4 ounces Young's Double Chocolate Stout
  • 2 ounces dry sparkling wine
  • 2-inch orange peel segment


  1. 1

    For each drink, put two dashes Regan's Orange Bitters in a champagne flute. Fill flute two-thirds full with Young's Double Chocolate Stout, then top off with dry sparkling wine. Stir gently.

  2. 2

    Rub the rim of the glass with orange peel, and squeeze peel over the drink to release oils. Garnish with orange peel and serve immediately.


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