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Double Black Velvet
Ingredients for 1 portion(s)
- 35ml of Soy & Stout Reduction
- 100ml Champagne
For Soy & Stout Reduction:
- 440ml Stout e.g Guinness
- 220g Caster Sugar
- 35ml Kikkoman Naturally Brewed Soy Sauce
Preparation
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
Used products in this recipe
Ingredients for 1 portion(s)
- 35ml of Soy & Stout Reduction
- 100ml Champagne
For Soy & Stout Reduction:
- 440ml Stout e.g Guinness
- 220g Caster Sugar
- 35ml Kikkoman Naturally Brewed Soy Sauce
