Black velvetBy Good Food Recipe Rating Static 12345(1 ratings) By Good Food Magazine subscription – 5 issues for £5 Prep: 5 mins Easy Add some sparkle to your Guinness this St Patrick's Day with a splash of ChampagneShare:FacebookPinterestTwitterGoogle+Email Nutrition and extra infoNutrition:kcal-fat-saturates-carbs-sugars-fibre-protein-salt- Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method IngredientsGuinnesschampagne Champagne sham-painA sparkling wine and name of the most northerly wine region in France. Most Champagnes are a… MethodHalf fill Champagne flutes with Guinness, then slowly top them up with chilled Champagne. You may also like Aperitivo spritz 0(0 ratings) Summer punch 5(1 rating) Raspberry Champagne cocktail 1.333335(3 ratings) Make-ahead Prosecco & wild mushroom gravy 4(1 rating) Seaside G&T 0(0 ratings) Cajun chicken & chunky bean salsa 4.666665(21 ratings) Irish coddled pork with cider 4.46(50 ratings) Long amaretto sours 5(2 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (4) Questions (0) Tips (0) mousematt 17th Mar, 2011 Using cava - great idea- totally agree. I would use Mackeson as well, it would be a shame to dilute real Guinness. You could, as I have, invest in two glasses and keep the champagne and Guinness separate so you can enjoy them. Slointe mrsfigg 16th Mar, 2011 I would use cava, it iwould be a shame to dilute real champagne. nanoucoute 20th Jul, 2009 As any one tried this as i have just move to ireland and want to impress all my irish friends !! myfanwy 17th Mar, 2009 Whaaw! This looks good :D Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.