The Black Velvet is said to have been first consumed in London’s Brooks’s Club, in 1861, to mourn the death of Prince Albert. But I bet that the publicans in Killarney would dispute that provenance of a drink made from Ireland’s finest draft beverage.
6 ounces dark stout beer
6 ounces Prosecco
Fill half a pilsner glass with cold stout and then carefully pour Prosecco over a spoon to fill to the top without mixing. It’s a perfect way to start brunch.
If you want to get extra fancy and serve black velvets in champagne flutes, reduce the ingredients as appropriate--just keep the same 1:1 ratio of beer and champagne.