Step 1: The Critical Chill
Begin by ensuring every component is ice-cold. Your rosé Champagne should be chilled to perfection (around 45-50°F / 7-10°C). Your stout beer should be equally cold. Most importantly, place your Champagne flute or coupe glass in the freezer for at least 15-20 minutes before you begin. A frosty-cold glass is essential for maintaining the cocktail’s temperature and aiding in the formation of a stable, creamy head on the stout.

Step 2: Pour the Black Velvet Base
Remove your chilled glass from the freezer. Hold it at a slight angle. Slowly and gently pour the 4 oz of cold stout beer into the glass. Aim to pour it down the side of the glass to minimize agitation and foam. You want a smooth, dark base. If using a nitro-can stout like Guinness, the classic “two-part pour” is recommended: pour halfway, let it settle for a moment, then pour the rest to achieve that perfect, creamy head.

Step 3: The Delicate Layering – Adding the Rose
This is the most crucial step for achieving the signature layered look. You will need a bar spoon. Place the bowl of the chilled bar spoon upside-down, just touching the surface of the stout’s head (or the liquid itself if there is little head). Slowly, painfully slowly, pour the 4 oz of chilled rosé Champagne over the back of the spoon. The spoon will disperse the force of the liquid, allowing the Champagne to float gently on top of the denser stout, creating a distinct and beautiful pink layer.

Step 4: Observe the Cascade
As you pour, you will witness a mesmerizing natural phenomenon. The Champagne, being less dense than the stout, will initially float, but tiny bubbles will immediately begin to cascade downwards through the dark beer, creating a beautiful, lava-lamp-like effect of rising and falling bubbles. This is a sign of a perfectly executed pour.

Step 5: The Final Garnish
Once your layers are established, it’s time for the final flourish. If using, carefully place a single fresh raspberry on the rim of the glass or let it float on the surface. For a truly opulent touch, using a dry brush, apply a tiny bit of edible gold leaf or rose gold dust to the rim of the glass or directly onto the pink surface.

Step 6: Serve Immediately and Instruct
Present the cocktail immediately after construction. The layers will eventually mix as the drink is sipped, creating a unified, rosy-brown hue, but the initial presentation is half the magic. Instruct your guest to enjoy the visual spectacle first, and then to stir gently with the spoon or simply sip through the layers to experience the evolving flavors.

Step 7: Sip and Savor
Encourage your guest to take their first sip without stirring. They will experience the bright, berry-forward effervescence of the rosé first, followed by the deep, roasty notes of the stout—a truly unique and captivating sequence