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Black Velvet
from the kitchen of Sharmagne Leland-St. John
5 ounces chilled Guinness
1 1⁄2 ounces chilled champagne
Pour Guinness into chilled champagne flute.
Using the back of a spoon slowly add the
champagne. You want to "float" the Champagne
on top of the Guinness.
Some barkeeps will pour the champagne in first, then the
stout
Editor's Note: For a "Poorman's Back Velvet use cider or perry
This recipe contains alcohol. Remember to drink responsibly.
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