A solemn, elegant pairing of dark stout and Champagne, layered so the pale sparkling wine glows beneath a velvety crown of black beer. The roast and bitterness of the stout meet the dry effervescence of the wine in something gentle and bittersweet. Tradition traces it to a bartender at London's Brooks's Club in 1861, who mixed it to mourn Prince Albert — even the Champagne, it was said, should be dressed for grief.
Built · Champagne flute · None
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Pour the chilled Champagne into a flute, filling it about halfway.
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Slowly float the chilled stout on top, pouring very carefully over the back of an inverted barspoon so the two beers stay in distinct layers.