Thursday, June 23, 2011

Nelson's Blood or Lady Macbeth

I have heard it called both, depending on the restaurant.  Here is a great recipe - if you love champagne and port separately, you are going to love this drink.  I have heard that it makes a good pallet cleanser between dinner and desert.  Then you just serve the port (sans champagne) with desert.

You need:
  • 5oz Dry Champagne or Sparkling Wine
  • 1oz Tawny Port
  • Mint Leaves (optional)
  • Sugar
  • Frost the rim of a champagne flute, if desired.
  • Pour champagne or sparkling wine into champagne flute
  • Add tawny port
  • Gently stir mixture to preserve carbonation.
  • Garnish with mint leaves, if desired.
I imagine it would taste fantastic this wedding cake

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