The drink was first made by a bartender of Brooks's Club in London in 1861 to mourn the death of Prince Albert, Queen Victoria's Prince Consort.[1][2] It is supposed to symbolize the black armbands worn by mourners.[3] It was said that “even the champagne should be in mourning.”[3][4] Today, the drink is not exclusive to mourning.[3]
Preparation
A black velvet is made by mixing equal parts of stout and Champagne or cider without ice.[3]
Layered variation
A black velvet can also be made by filling a champagne flute halfway with sparkling wine and floating the chilled stout beer on top of the wine.[5] The differing densities of the liquids cause them to remain largely in separate layers (as in a pousse-café).[5] The effect is best achieved by pouring the stout over a spoon turned upside down over the top of the glass.[5][6]
Similar drinks
When cider or perry is used in place of champagne, it is sometimes still known as a black velvet in its originating country (the UK) and in Ireland.[7] However, the cider version is usually referred to as a poor-man's black velvet everywhere, including in the U.K. and Ireland.[6][8]
In Germany, a version of the drink made with Schwarzbier (a dark lager) and served in a beer stein or beer mug is called a "Bismarck" after the chancellor, Otto von Bismarck, who supposedly drank it by the gallon.[9][10][11]
The Champagne Velvet appeared in Jacob Grohusko's 1910 cocktail guide Jack's Manual, and called for equal parts cold porter and champagne, stirred slowly in a goblet.[12]Файл:Bien JoJay.JPGBien JoJay
