In 1805, Napoleon Bonaparte anxiously planned the invasion of England. Having neutralized the continent of Europe, Napoleon looked to solidify his position of power by invading France’s long term enemy. What stood between Napoleon and victory was the English Fleet, led by Admiral Horatio Nelson. In what would become one of history’s greatest sea battles, Lord Nelson stemmed the tide of Napoleon’s quest, by defeating the combined French and Spanish Navies off the west coast of Trafalgar. Nelson would receive a mortal wound during the battle. His body was rumored to be transported back to England in a cask of Rum, which led to the spirit’s nickname, Nelson’s Blood.
In celebration of a true naval hero, I present Nelson’s Blood…
2 oz. Pusser’s Naval Rum
2 oz. Ruby Port
Shake with crushed ice and strain into a cocktail glass.
Cheers!
I can count on one hand the number of Scotch-based cocktails worth mixing. Scotch does not “play well with others,” which is okay by me.
I have fortunately, or unfortunately, been at many a great restaurant’s final meal… Colorado Public Library, Fantasia’s, Walter’s, the Pillar House, Maison Robert and Cafe Budapest… great institutes of gastronomy that left an indelible stain on my tablecloth of fine dining.
This weekend was the final hurrah of Brasserie Jo, the 20+ year-old French Bistro at the Colonnade Hotel in Boston’s Back Bay. A long time fixture for theatre-goers and revelers, Brasserie Jo has been witness to much of Boston’s culinary history.
Distinctive for their embrace of the real Parisian experience, for the better part of a decade, Brasserie Jo satisfied Francophile taste in style.
Merci
Last week I posted a fun libation called The Star Cocktail. Based on Calvados, the apple flavor made a perfect introduction to Fall.
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