Hangman's Blood

Hangman’s Blood is an English cocktail prepared with a combination of gin, whiskey, rum, port, brandy, stout beer, and champagne. In order to prepare it, all ingredients except beer and champagne should be poured into a pint glass, followed by a small bottle of stout, and the whole combination is then topped with champagne.

If properly prepared, the cocktail should taste very smooth. The first written mention of Hangman's Blood appeared in Richard Hughes’ 1929 novel A High Wind in Jamaica, but it was later popularized by novelist Anthony Burgess in the 1960s.