Hangman's blood
A hangman's blood is a
champagne
.
History
It was first described by
Richard Hughes in his 1929 novel, A High Wind in Jamaica.[1]
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."[2]
Preparation
champagne.[3] According to Burgess, "it tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover."[3]
See also
- Beer cocktails
- Cocktails
- List of cocktails
- Queen Mary (beer cocktail)
References
- 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.
