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The Dark Velvet

Here is one of our favorite, The Dark Velvet. This cocktail is a smooth blend of rich flavors that’s perfect for unwinding after a long exhausting day. It combines the boldness of stout beer with the velvety texture of champagne and it offers a surprising twist that captivates drinkers from the first sip. It’s not just about mixing drinks; it’s about crafting an experience that leaves a lasting impression. The contrast between the deep, roasted notes and the crisp, bubbly finish makes it a standout choice. For an unforgettable taste adventure, try making The Dark Velvet yourself.

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The Dark Velvet

The Dark Velvet

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 1 vote
Course: Drinks
Keyword: Beer, Champagne
Author: Paul Kushner
Discover The Dark Velvet, a unique beer and champagne mix that's perfect for relaxing. Learn how to make it now.


  • 4 oz Stout beer You can choose a quality stout for a richer flavor
  • 4 oz Champagne Using a dry variety complements the stout well


  • Chill Ingredients:
  • Ensure both the stout and champagne are chilled beforehand to enhance the drinking experience.
  • Prepare the Glass:
  • Use a flute or a tall glass to serve. This helps in preserving the carbonation and showcasing the layers.
  • Pour the Stout:
  • Carefully pour the stout into the glass first, filling it to about halfway. Aim to minimize foam for a cleaner layering effect.
  • Add the Champagne:
  • Slowly top the stout with champagne. Pour it over the back of a spoon or directly into the glass gently to maintain distinct layers.
  • Serve Immediately:
  • Present the drink as soon as it’s prepared to enjoy the effervescence and the unique blend of flavors.
Tried this recipe?Leave a comment and let us know how it was!
The Dark Velvet
See also  Seelbach
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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