This classic was created in London in 1861 to mark the passing of Prince Albert, husband of Queen Victoria.
- 3 to 4 ounces stout beer, preferably Guinness
- 3 to 4 ounces champagne
Fill a champagne flute halfway full with the stout so that it has a foamy head. Gently add the champagne by pouring it over the back of a spoon and through the foam; this will create a visually pleasing effect as the champagne and beer mingle gradually in the flute.
Adapted from "Crosby Gaige's Cocktail Guide and Ladies' Companion" (M. Barrows and Co., 1941).
Tested by Michael Taylor.
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