Fill tilted, chilled champagne flute slightly less than halfway with cold champagne.

Wait for foam to subside, then slowly add an equal amount of cold stout.

*Pouring the stout over the back of a spoon helps the champagne and beer separate, creating a dramatic effect.*

**In place of beer, add a small scoop of lemon or raspberry sorbet to the champagne and garnish with a curl of lemon zest.**

***In place of beer, add pomegranate juice and garnish with a few cranberries.***

****This recipe brought to you courtesy of Margaret Joy.****