In Diamonds Are Forever, James Bond has just had his briefing with M and the Chief of Staff is trying to impress upon 007 how seriously their boss is taking the threat of American gangsters. Bond dismisses the group as “Mostly a lot of Italian bums with monogrammed shirts who spend the day eating spaghetti and meat-balls and squirting scent all over themselves.”
Chief of Staff Tanner attempts to get Bond to understand the danger by citing the Kefauver Report and the fact that 34 murders were being committed in America every day.
Bond’s face relaxed. ‘Come on, Bill,’ he said. ‘If that’s all there is to it, I’ll buy you lunch. It’s my turn and I feel like celebrating. No more paperwork this summer. I’ll take you to Scotts’ and we’ll have some of their dressed crab and a pint of black velvet. You’ve taken a load off my mind. I thought there might be some ghastly snag about this job.
Scotts’ was a favorite restaurant of Bond’s (and Fleming’s) located at that time at 18-20 Coventry Street, Westminster.
While there was (and is) a Canadian whisky by the name of Black Velvet, it would appear here that Fleming is referring to a cocktail by the same name that is a combination of a black stout beer (like Guinness) and sparking white wine or champagne.
The recipe is apparently equals parts of each, either just poured together, or layered in the way of a black-and-tan.
The story of the cocktail is that when Prince Albert died in 1861, the people were in mourning, and that the Steward of Brooks’ club ordered even the champagne to wear black – by mixing it with Guinness!
(Thanks to reader Donal for nudging me in the right direction on this.)
2 thoughts on “Black Velvet”
Good post. I have tried this cocktail. Not too found of it.
Thanks. It does seem like it would be a bit of an acquired taste.