The Story Behind The Invention Of Guinness' Black Velvet

All beer-loving fans will be able to tell you that Guinness is one of those brands that you can simply trust when you're in a fix and need a perfectly poured pint of cold beer. The brand, per its website, has been making a splash since its inception in 1759. Despite its long history, however, the company continues to innovate and push its boundaries. The website states, "...Many milestones mark the way on our long and illustrious path, we're not ones to rest on our laurels. As we like to put it: our greatest work is yet to come."

The brand offers a variety of products to choose from, such as Guinness Draught beer, Guinness Foreign Extra Stout, the Dublin Porter, the Nitro IPA, and more. One of its unique uses is in the creation of the Black Velvet, a cocktail that is basically a mix of beer and champagne (via Guinness.) Some also like having it with cider instead. A Redditor wrote, "I first had a 'black velvet' at the Flying Saucer in Houston at the suggestion of the waitress. It was Guinness and a local Cider. It was pretty good. At first it was bitter with a hint of sweet, and the finish tasted like cake."

According to Eat This, Not That!, the Black Velvet first made an appearance all the way back in 1861 in London, England. A bartender at a local watering hole called Brook's Club, shaken after the death of Queen Victoria's husband, Prince Albert, decided to create this drink as a way to mourn the royal's death. His logic was that even the drink should be black in mournful honor of the prince's passing. 

The Guinness website has an arresting description for this drink. It reads, "A curiously silky, velvety drink where the effervescence and dry biscuit notes of sparkling wine provides a curious coupling with Guinness Extra Stout." The company goes on to add that ideally, the mixture should be served in a champagne flute "for a touch of decadence." Since 1861, the Black Velvet cocktail has only gained more popularity and inspired several versions online, such as one by The Spruce Eats that's simply a combination of equal parts champagne and stout. Pro tip: the drink should be served without any ice, so it's a good idea to refrigerate your bottles beforehand.