The Black Velvet

• 16 ounces champagne
• 16 ounces stout, such as Guinness

1. Chill 4 highball glasses.
2. Divide the champagne among the glasses.
3. Spoon the stout over the champagne to create a separation.
4. Serve immediately.

champagne, stout

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/the-black-velvet.html (may not work)