#51 Cocktail: Black Velvet

    The drink is said to have been created in 1861 when the steward of the Brooks Club in London deemed that champagne should be drunk in the mourning for Albert, Queen Victoria's husband, when added stout to the glass so that every drink would be black. That story, though entertaining, is very hard to verify.
     The earliest reference under the name Black Velvet is in 1945 book "Crosby Gaige's Cocktail Guide and Ladies' Companion". Later David Embury wrote that he had been introduced to the drink in Canada, but he neglects to put a date on the experience
     The first recipe of the Black Velvet called for a fifty-fifty mix of stout and champagne, and many recipes suggest that you should make it in a pint glass. Gaz Regan is in favor of a less stout in the mis and served in a champagne flute

4 1/2 ounces champagne

1 ounce stout