We owe the recipe for Black Velvet to the passing of Britain's Queen Victoria's consort, Prince Albert, in 1861. It was drunk in place of champagne at Brooks as a sign of mourning. I wasn't mourning when I first had it as an undergraduate years ago but despite that oversight have remained fond of the way the ingredients complement each other.
Making the drink couldn't be easier but the Black Velvet is not a one person drink unless that person is a serious alcoholic. The bartender should have enough thirsty people around to consume bottles of champagne in their entirety so as not to waste any.
To make a black velvet, pour half a glass of Guiness stout down the side of a champagne flute to minimize the head. Then top it up with iced Brut poured slowly over an upside down teaspoon. The spoon helps the champagne to run down the sides of the glass rather than splashing into the stout and mixing with it. The two liquids should remain separate layers, creating a visual affect and a purer pair of tastes.
I first enjoyed the drink at lunch with a bowl of bouillabaisse and I heartily recommend the combination.