The days between Christmas and New Year often carry a hint of melancholy. And what could be more fitting than raising a glass of a drink originally created to mourn the death of a prince?
We owe the British royal family not only endless headlines, but also an impressive legacy of cocktails. Queen Elizabeth II, for instance, was rumored to enjoy a Gin Dubonnet—two parts gin to one part Dubonnet, with a slice of lemon—before lunch. The Queen’s favorite tipple enjoyed renewed fame around her 7oth throne anniversary and, poignantly, after her passing in 2022.
Another royal contribution came from her ancestor King Edward VII, crowned in 1902, who reportedly invented the cocktail bearing his title, the Prince of Wales, during his indulgent years as heir to the throne. The drink, still found on well-stocked bar menus today, naturally features champagne as its base. Yet Edward was not the first to experiment with Britain’s favorite bubbles.
As early as 1861, upon the death of his father, Prince Albert, the Prince Consort and husband of Queen Victoria, the Black Velvet—a curious two-part concoction symbolizing grief—was created in London’s Brooks’s Club. The idea: Even champagne should be left to mourn. Dark stout was poured over the sparkling wine, blending roasted, bittersweet notes with the crisp elegance of champagne to create a surprisingly harmonious result.
The notion that the Black Velvet should reflect the somber mood due the prince's passing also inspired the drink’s striking appearance. At the time, champagne was considerably sweeter—often containing 50 to 100 grams of sugar per liter—allowing it to rest beneath the darker stout and create a beautiful layered effect. Today, with the prevalence of brut and zero dosage champagnes, that sharp contrast is harder to reproduce.
The Black Velvet also carries a touch of dark humor. It’s said that Otto von Bismarck, upon hearing of Prince Albert’s death, embraced the drink as his new favorite—a distinctly Prussian gesture of condolence.
For those who find the original pairing too bold, there are variations worth exploring. Replace champagne with cider for a Poor Man’s Black Velvet, or add four centiliters of port to a pint of Guinness for a Submarino. However it’s poured, one thing is certain: Sadness rarely lingers over a glass of this unconventional classic.
Preparation:
Either infuse Guinness with champagne or float champagne with Guinness and serve either in a beer mug or champagne glass.
