The Artistry of Mixing Drinks by Frank Meier (1936, p.71)
| 1 piece | ice — Ice | base |
| champagne — Equal amount | other | |
| 0.5 split bottle | stout — Guinness Stout | other |
- Pour slowly over ice in a large tumbler, stir gently, and serve.
Ice: Ice
Bismarck or Black Velvet
Bismarck or Black Velvet pairs stout and Champagne in equal measure.