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Hangman's blood

Cocktail that includes rum, gin, brandy and porter

Cocktail that includes rum, gin, brandy and porter

A hangman's blood is a beer cocktail made of gin, whisky, rum, port, brandy, stout and champagne.

History

It was first described by Richard Hughes in his 1929 novel, A High Wind in Jamaica. According to Hughes: :"Hangman's blood... is compounded of rum, gin, brandy, and porter... Innocent (merely beery) as it looks, refreshing as it tastes, it has the property of increasing rather than allaying thirst, and so once it has made a breach, soon demolishes the whole fort."

Preparation

Anthony Burgess described its preparation as pouring doubles of gin, whisky, rum, port and brandy into a pint glass. A small bottle of stout is added and the drink is topped with champagne. According to Burgess, "it tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover."

References

References

  1. Publishers, Apollo. (2020-06-23). "How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats". Apollo Publishers.
  2. Richard Hughes, 1929 ''A High Wind in Jamaica'' page 77
  3. (2013-07-03). "Anthony Burgess: My wife's trauma – which version do you want?".
Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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