An encyclopedia of drinks — mixed, poured, brewed and whisked
Stout and Champagne in equal parts, served without ice. A Victorian-era London drink.
Makes 1 drink · about 2 min to make
Ounces are US fluid ounces (29.57 ml), rounded.
Dry sparkling wine and dark stout, either mixed or layered. For layers, half-fill a flute with sparkling wine, then float the stout over an upturned spoon. A cider or perry version is sometimes called a 'poor man's black velvet'.
It is said to have been first made by a bartender at Brooks's Club in London in 1861 to mourn the death of Prince Albert.
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