Hangman's Blood

Hangman's Blood is a drink 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

In the 1960s novelist Anthony Burgess described its preparation as follows:

Into a pint glass [568 mL], doubles [i.e., 50 mL measures] of the following are poured: gin, whisky, rum, port and brandy. A small bottle of stout is added and the whole topped up with champagne... It tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover.