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- 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.
- Richard Hughes, 1929 A High Wind in Jamaica page 77