Hangman's blood
A hangman's blood is a beer cocktail made of gin, whisky, rum, port, brandy, stout and champagne.
History
It was first described by Richard Hughes in his 1929 novel, A High Wind in Jamaica. According to Hughes:
Preparation
Anthony Burgess described its preparation as pouring doubles of gin, whisky, rum, port and brandy into a pint glass. A small bottle of stout is added and the drink is topped with champagne. According to Burgess, "it tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover."