Velvet Cup

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.82)

1. Pour the cold stout slowly into a quart glass pitcher, add the cold Champagne Brut, and serve plain in star champagne-glasses.

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.66) — Straub 1913

1. Build in a glass pitcher over a long cube of ice.
2. Use dark imported beer in place of stout if preferred.

Ice: 1 long cube ice

This matters because it shows the cup chapter absorbing a very plain Champagne-and-stout service rather than only ornate fruit-dressed wine cups.

The simplicity is the point here: Straub records a shared-service beer-and-wine hybrid in pitcher form rather than a heavily garnished formal cup.

The Artistry of Mixing Drinks by Frank Meier (1936, p.54)

1. Pour gently to avoid overflowing, stir very gently, and serve.