Stouts pair well with chocolate, oysters, New York-style cheesecakes, and heavier meats, such as steak. Here, the Black Velvet gives Stout that extra class to make it a fine cocktail.
- 1/2 glass Champagne or sparkling white wine, chilled
- 1/2 glass stout, such as Guinness, chilled
- Add Champagne to the glass (a Champagne flute, Collins or Pilsner).
- Pour Stout over the back of a bar spoon to top the glass. A small amount of foam will be made. Less than if the Stout went in first.
- Serve immediately.