This drink goes way back, possibly earlier than the 1940s. Older recipes call for an even mix of sparkling wine (ideally Champagne) and stout, but we’re with Gaz Regan (in his book The Joy of Mixology) in thinking the stout should be reduced for a better balance and flavor.
- 4 parts Sparkling white wine
- 1 part Stout
Build in the order given in a champagne flute.
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- The Joy of Mixology by Gary Regan