6 cl Champagne
6 cl Ruby Port
To prepare Nelson’s Blood Cocktail, pre-chill first the required number of champagne flutes. Then, pour the ice-cold champagne or sparkling wine into the glass(es). Add the port and lightly stir the mixture to preserve carbonation. The tip here is to add a little more port if a more profound and stronger red color should be required.
Directly upon his victory at the Battle of Trafalgar, the body of Horatio Nelson's was preserved in a barrel cask of brandy (or rum), to allow transport back for his burial in England. The story goes that upon arrival, however, the cask was opened and found to be empty of the brandy or rum. Nelson’s pickled body was then removed and during the inspection that followed it was discovered that Nelson's sailors had drilled a hole in the bottom of the cask and drunk all the alcohol. Along these lines this tale serves as a basis for the term "Nelson's blood" being used to describe brandy or rum. Historians say Nelson's body was actually preserved in brandy laced with camphor and myrrh, and that the cask was never actually tapped. The official record states merely that Nelson’s body was placed in "refined spirits" and does not go into further detail. It is peculiar that in the recipe for the best-known cocktail to tribute to the legacy of Nelson, Nelson’s Blood, the brandy (or rum) is notably absent. Nelson’s Blood is an unexpected mixture of champagne and port combing two entirely different worlds of wine, but undeniably providing palate-tickling effects.