Double Black Velvet
An unusual but delicious twist on a classic Black Velvet cockatil, balanced by Kikkoman Soy Sauce created by Rich Woods, AKA The Cocktail Guy. This drink is great for brunch time sipping.
- Preparation Time15 mins
- 35ml of Soy & Stout Reduction
- 100ml Champagne
For Soy & Stout Reduction:
- 440ml Stout e.g Guinness
- 220g Caster Sugar
- 35ml Kikkoman Soy
To make the reduction:
Reduce a can of stout to 220ml (half)
Add equal weight of caster sugar and mix to dissolve
Allow to cool and add in Kikkoman Soy.
Mix and bottle
To make the cocktail: mix 35ml of the reduction with 100ml of champagne and pour into a champagne flute