Black Velvet

By Steve Kilcullen Jump to Recipe

Smooth and strong, the Black Velvet is a beautiful blend of champagne and stout beer.

Last March, on St. Patrick’s Day, I was searching for something a little different to imbibe. Being of Irish heritage, I was legally obligated to have some Guinness or Jameson before the day was done. Or Harp or… well, you get the idea. And while the ghost of my Sligo-born grandfather probably wouldn’t harass me for skipping out, I always enjoy celebrating the date with a drink that features some spirit or suds from the Emerald Isle.

Oddly enough, I ended up discovering the cocktail I made that day through my love of James Bond. I happened to pop on 1974’s The Man With The Golden Gun in the morning, being in the mood for a showdown between the menacing Sir Christopher Lee’s titular assassin and Roger Moore’s charming 007. I was also in the mood for slide whistles. Later in the day, I’d be viewing some Irish films like The Commitments, listening to The Clancy Brothers & Tommy Makem, and ending the evening watching a classic Thin Lizzy concert. But for breakfast, it was Bond.

At the very beginning of Golden Gun, we see Lee’s Francisco Scaramanga and his moll Andrea Anders, played by legendary Bond Girl Maud Adams, lounging on the beach at the villain’s paradise lair. The diminutive henchman Nick Nack, Fantasy Island’s Hervé Villechaize, prepares for them the cocktail I soon treated myself to—and the one we’ll be looking at tonight—the Black Velvet. I noticed the champagne and Guinness on screen, combined together in elegant glasses. Not knowing what the drink was called, I went ahead with rounding up the ingredients from my local grocery store. The combination of Guinness and champagne sounded mouth-watering, and my nerdy side became excited at the prospect of simultaneously celebrating St. Paddy’s and my love of Bond.

As I researched the recipe, I discovered its name and origins. I had already associated the beverage with a slightly morbid vibe, my discovery of it being through a notoriously expensive and villainous killer, albeit a fictional one. The reality of the Black Velvet’s creation is quite sad, in fact. It was invented by a bartender at Brook’s Club, in London in 1861. Queen Victoria’s husband and hero to the working class, Prince Albert, had died at the age of 42. With a nation in mourning, the Black Velvet was crafted to honor the late prince’s memory and give a somber populace a mournful tipple to toast with.

I usually enjoy this drink under happier circumstances, but I can’t help but spare a thought for Prince Albert. I prefer this cocktail being his legacy over that horrible joke.

What Is The Best Alcohol To Use In A Black Velvet?

When I make my Black Velvets at home I stick with Guinness Extra Stout, which has a more robust, roasted flavor and is a lot less smooth and creamy when compared to the draught variety. And I have to be honest, I choose that beer because that’s what Scaramanga’s cocktail is made with in the Bond movie. As far as the bubbly goes, Nick Nack prepared his employer’s drink with a bottle of Moët & Chandon. I opt to go for a more cost-effective dry sparkling wine, like a Blanc de Blancs or Blanc de Noirs. Coppola, La Marca or Mionetto proseccos are solid choices, too. Sometimes I’ll use Sofia Blanc de Blancs from a little can, in honor of Prince Albert.

WHAT GLASSWARE IS USED?

You can use a large champagne flute or collins glass for your Black Velvet. Chill the glass before serving, if desired.

IS IT TRUE THAT THE BLACK VELVETS SEEN IN THE JAMES BOND MOVIE WERE REAL?

Yes. Sir Christopher Lee has confirmed in interviews that when they were filming the movie, the oysters and other gourmet delicacies were fresh and real, as were the cocktails.

Similar Drinks To The Black Velvet

I was pleasantly surprised by the smooth and fizzy texture that the Black Velvet offered with every sip. It got me thinking about how some beers work quite brilliantly in some pretty memorable and tasty cocktails. If you’re a little curious about these too, let Twist & Toast lend a helping hand with some easy-to-make recipes you can try out.

• Black and Tan – Pale ale and stout beer combine to make this a stalwart pint.
• Boilermaker – Sometimes all you need is a simple shot and a beer.
• Shandy Beer – One of my personal favorite beer concoctions, both citrusy and refreshing.
• Spaghett – Aperol, light beer and lemon juice make up this thirst-quenching sipper.