Champagne Velvet à la Marmion (Champagne Velvet No. II)

The second Champagne Velvet is a whole lot like the first, but it uses Bass Ale in place of Guinness:

  • Dry Champagne (Chandon Blanc de Noirs)
  • Bass Ale

Fill a large goblet half with Champagne and half with Bass. Stir gently.

The Black and Tan, of course, would be at the center of the Venn diagram for the two Champagne Velvets.

I’m sorry to say that I wasn’t terribly enthusiastic about the Champagne Velvet à la Marmion. It’s one of those drinks where the whole is much less than the sum of its parts. Why drink a confusing muddle of Champagne and Bass when you could simply enjoy one or the other? And who thought Bass needed to be lightened up with Champagne, anyhow? I’ll take a glass of Chandon over this drink any day.

Champagne Velvet à la Marmion (Champagne Velvet No. II): ★★★☆☆ 

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