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| What You Need: |
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6 ounces cold Guinness stout
6 ounces (1 split) cold champagne
A Tom Collins glass, chilled
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| How To Cook: |
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1. 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.
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2. A simpler way is to pour in the stout first, and then very slowly fill the glass with champagne.
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3. Do not stir, but drink immediately, before the bubbles die and the taste flattens.
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