Black Velvet

INTRODUCTION

To make 1 tall drink

6 ounces cold Guinness stout

6 ounces (1 split) cold champagne

A Tom Collins glass, chilled

PROCEDURE

The traditional way of making a Black Velvet is to hold the cold stout in one hand, the cold champagne in the other, and to pour them into the tall, cold glass simultaneously. A simpler way is to pour in the stout first, and then very slowly fill the glass with champagne. Do not stir, but drink immediately, before the bubbles die and the taste flattens.

RESULTS

Wowww the first 1/5 star drink. I didn't give this a 0/5 stars because I would still drink this over light beer :)

I have to say this black velvet deserved it and tbh I expected it. I mean I mixed dark beer and champagne.. I had to break out the Guinness glass for this drink of course!!

Anyways it was simple to "mix" at least but I did want to video tape this because I couldn't really take any pictures while making it and I wanted you guys to get the full fizz/foam experience. My phone fell so many times during my practice pour but thankfully it all worked out for the final shoot :) except my bottle cap flying off the table and me forgetting the champagne wasn't full so it took more tipping than the Guinness.

Below are my images and reactions. I took two sets of selfies because I followed the rules and drank immediately but couldn't get past the wall of foam. So I have foam shot and actual drink shot. I also, of course, had to do it the traditional way (go big or go home on this blog). Of course this is after me using half an egg white in the French 75 because I was scared...

Anywho pics and the video of mixing below for your enjoyment:

https://video.wixstatic.com/video/26dccb_12afb8bce21c425f894fa2818a83ea5b/1080p/mp4/file.mp4

DISCUSSION

Here's a little history lesson for you lovely folks: "The Black Velvet has the very highest of origins. Its creation is attributed to the bartender on duty at the Brooks’s Club in London in 1861, the day after Queen Victoria’s husband Prince Albert died. The nation was in mourning, and the mourners at Brooks’s needed a suitably sombre drink.

Prince Albert was known for his support of the working class, whom he described as “that class of our community who have most of the toil and fewest of the enjoyments of this world.” So it’s appropriate that this drink, while making a nod to his high birth with the inclusion of champagne also pays tribute — however unwittingly — to the hard working lower classes by including one of their staple drinks. After all, the reason behind how porter got its name was that it was popular with the river and street porters of London in the 18th century (the lower classes at the time of Prince Albert’s death certainly weren’t drinking champagne)." - LINK

So we all raise our glasses and to cheers to Prince Albert!

And then after pour them out into the sink and finish both items separately.