One of the frustrations of writing a cocktail book, rather than a continuously updated blog, is the long interval between writing and publication. In the time between sending the book to the printer and seeing it arrive on store shelves, you’re bound to come across drinks you wish you’d been able to include. And with Cocktails on Tap coming out tomorrow, I’m sure this process will only accelerate as I hear from bartenders and cocktails enthusiasts about their favorite beer cocktails.
This post is devoted to one of these that I’d love to go back in time and slip into the manuscript. My friend and colleague at the Multnomah Whiskey Library, Jordan Felix, introduced me to it, and it was a popular cocktail on the menu there this winter.
The “Hangman’s Blood” is a cocktail that reportedly first appeared in Richard Hughes’ 1929 novel A High Wind in Jamaica. From Wikipedia:
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 Antony Burgess offered an even more potent recipe to The Guardian:
Into a pint glass doubles 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 or champagne surrogate. It tastes very smooth, induces a somehow metaphysical elation, and rarely leaves a hangover… I recommend this for a quick, though expensive, lift.
“This is a highly dangerous mixture and consumption is not advised,” warns The Burgess Foundation, who “takes no responsibility for illness or injury caused by following this or any other recipe by Anthony Burgess.” A fair warning.
Let’s be honest. Both of these drinks sound abominable. But part of the fun of exploring old cocktail recipes, especially those with a literary pedigree, is reviving them with better balance. Jordan’s Hangman’s Bier is a much simplified take on the drink, with lime and demerara standing in for funky Jamaican rum, and this version is a lot less likely to leave the imbiber awakening the next morning feeling like he’s been worked over by a gang of droogs.
1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish
Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.
Cocktails on Tap goes on sale everywhere on March 24. I’ll be doing a signing at Powell’s tonight, March 23, at 7:30 pm, followed by a party at the Multonomah Whiskey Library. Both events are open to the public.