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Drink

Champagne Velvet

A chilled cocktail combining champagne and porter, served in a goblet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Champagne Velvet

Ingredients

Directions

Assemble

  1. Fill a goblet halfway with porter.

  2. Top off the goblet with champagne.

  3. Stir slowly and carefully with a spoon.

Serve

  1. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Champagne
Adds bubbles and a light, dry sparkle that lifts the heavier porter.
Porter
Forms the dark, malty, roasted base that the champagne sits on top of.

The step that matters

Stir slowly and carefully. Champagne is poured over denser porter so the two layers stay distinct. Vigorous stirring mixes them and knocks out carbonation, so the bubbles fade quickly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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