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
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.
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.