Hangman's blood
In this article, we will explore the fascinating world of Hangman's blood, a topic that has captured the curiosity and interest of many people over time. From its historical origins to its impact on the modern world, Hangman's blood has played a vital role in various aspects of everyday life. Through a deep and detailed look, we will immerse ourselves in the different facets of Hangman's blood, exploring its meanings, its implications and its relevance in the current context. We will embark on a journey of discovery and reflection, analyzing the influence of Hangman's blood on society and the way we understand the world around us. Join us in this exciting exploration of Hangman's blood and let's discover together its mysteries and its impacts on our reality.
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."
See also
References
- ^ Publishers, Apollo (2020-06-23). How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats (in Arabic). Apollo Publishers. p. 203. ISBN 978-1-948062-49-7.
- ^ Richard Hughes, 1929 A High Wind in Jamaica page 77
- ^ a b "Anthony Burgess: My wife's trauma – which version do you want?". The Independent. 2013-07-03. Retrieved 2021-05-19.
