Black Apple

The Black Apple is a straightforward beer cocktail, a layered drink that combines crisp cider with dark, roasted stout. It’s a visually striking and surprisingly balanced pour for anyone who appreciates a good pint but wants a little more character. This is a pub staple, often ordered by those looking for something beyond a straight beer or cider, without venturing into spirits. It’s a solid, unpretentious choice.

Black Apple

4.50 from 12 votes

Calories: 13kcal

Prep Time: 3

Total Time: 5

Ingredients

▢ 0.66 Pint(s) Cider
▢ 0.33 Pint(s) Stout Beer

Instructions

▢
Both chilled. fill the mug 0.66 full with Strongbow. Add Guinness Stout after the cider has been poured to form a black layer on top. Serve.

Estimated Nutrition:

Calories: 13kcal (1%)Carbohydrates: 1gSugar: 1g (1%)

Where it came from

The Black Apple doesn’t have a grand, documented origin story in the classic cocktail sense. It’s a creation born from pub culture, likely in the UK or Ireland, where mixing ciders and beers is common. It emerged as a variation on established beer cocktails, a simple way to combine two popular beverages for a new experience, rather than a specific inventor or era.

This drink sits firmly in the beer cocktail family, alongside its close relatives like the Snakebite, which mixes cider and lager, or the more elegant Black Velvet, combining stout with sparkling wine. The Black Apple distinguishes itself by pairing cider with a robust stout, offering a darker, more complex flavor profile than a Snakebite, while being less effervescent than a Black Velvet.

You’d find or serve a Black Apple in a casual pub, a sports bar, or a backyard barbecue. It’s a low-fuss drink, perfect for relaxed social settings where the focus is on good company and simple, satisfying beverages. Don’t expect to see this one on a craft cocktail menu, but it holds its own in the right environment.

What it tastes like

The Black Apple delivers a two-stage flavor experience. Upfront, you get the bright, tart, and often slightly sweet notes of the cider, refreshing and crisp. As you drink, the rich, roasted, and malty characteristics of the stout begin to blend in, adding depth and a subtle bitterness. The finish is a smooth interplay between the fruitiness of the apple and the dark chocolate or coffee undertones of the beer.

With approximately 10.56 ounces of 4.5% ABV cider and 5.28 ounces of 4.2% ABV stout, a full 16-ounce Black Apple contains roughly 0.7 ounces of pure alcohol. This puts its overall strength at about 4.4% ABV, making it comparable to a standard light beer. It’s a sessionable drink, far less potent than most spirit-based cocktails, designed for enjoyment over an extended period.

The technique

Start with a chilled pint glass or mug. Pour the cider slowly, filling the glass about two-thirds full. Allow the initial head to settle. Then, carefully layer the stout on top. The trick is to pour the stout over the back of a spoon held just above the cider’s surface, letting it gently cascade to form that distinctive dark layer. Serve immediately.

The most critical technique here is the stout float. Without a careful pour over a spoon, the stout will simply mix with the cider, turning the drink into a muddy brown mess. The goal is a clear separation, with the lighter cider on the bottom and the darker, denser stout floating on top. Take your time with the stout pour to achieve the visual appeal and the intended layered taste profile.

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Ingredient Spotlight

The bottles that make or break this drink.

Cider

Use: A dry or medium-dry apple cider like Strongbow, Bulmers, or Magners works best. Look for ciders around 4.5-5% ABV.
Skip: Avoid overly sweet, flavored ciders or those with high sugar content. They can overpower the stout and make the drink cloying.
Why: The cider provides the essential tartness, fruit character, and the lighter base layer that allows the stout to float. Its crispness balances the stout’s richness.

Stout Beer

Use: A classic dry Irish stout, such as Guinness Draught, is the standard choice. Its nitrogenated pour and relatively low ABV are ideal for floating.
Skip: Heavily hopped stouts, imperial stouts, or milk stouts might be too bitter, too strong, or too sweet, disrupting the balance and float.
Why: The stout provides the visual “black” layer, the roasted, malty depth, and a creamy texture that contrasts beautifully with the cider. Its density is key for floating.

Three Variations

Three real ways bartenders riff on this drink. Same idea, three different jackets.

Snakebite

Cider meets Lager.: Swap the stout for a crisp lager like Stella Artois or Fosters for a lighter, more refreshing, and less malty combination.

Black Velvet

Stout with Sparkle.: Replace the cider with chilled sparkling wine or Champagne for a more sophisticated, effervescent, and drier experience.

Poor Man’s Black Apple

All in one pour.: If you’re not concerned with the layered look, simply mix the cider and stout directly in the glass for the same flavor profile with less fuss.

What if I don't have…

Quick substitutions for when the bottle shop is closed.

No Cider?

A dry hard pear cider or even a very dry sparkling white wine can offer a similar tart base, though the apple character will be lost.

No Stout Beer?

A dark porter or a rich dark ale can stand in, but the texture and specific roasted notes will differ. A dry Irish stout is preferred for its density and flavor profile.

No Mug?

A standard pint glass or any tall, clear glass will work just fine for serving this drink.

Frequently Asked Questions

Direct answers to what people search for after Googling this drink.

What is in a Black Apple?

A Black Apple is made with approximately 10.56 ounces of cider and 5.28 ounces of stout beer.

How do you make a Black Apple?

You pour chilled cider into a mug, then carefully float chilled stout beer on top using the back of a spoon to create distinct layers.

What kind of cider should I use for a Black Apple?

A dry or medium-dry apple cider like Strongbow or Magners is recommended for its crispness and balance.

What kind of stout should I use for a Black Apple?

A dry Irish stout, such as Guinness Draught, is ideal due to its density for floating and its classic roasted flavor.

Why is it called Black Apple?

The “Black” refers to the dark stout beer that forms the top layer, and “Apple” comes from the cider base, which is made from apples.

Is a Black Apple strong?

No, a Black Apple is relatively low in alcohol, typically around 4.4% ABV, similar to a standard beer. It is not considered a strong cocktail.

What is the difference between a Black Apple and a Snakebite?

A Black Apple uses cider and stout, while a Snakebite combines cider with a lager. The stout provides a darker, richer flavor profile than a lager.

Can I add spirits to a Black Apple?

Yes, some variations might add a shot of a spirit like whiskey or apple brandy, though this changes the drink significantly and increases its strength.

From the Drink Lab catalogue

Drink Lab has been collecting cocktail recipes since 2013. Some we wrote ourselves, plenty came in from readers, and the rest got passed across a bar somewhere along the way.

Last updated May 8, 2026 · 1 min read