The International Anthony Burgess Foundation

The blog

The Anthony Burgess Cookbook: part four

Burgess drank more or less heavily throughout his life. Here is his recipe for Hangman’s Blood, a cocktail that he devised in the 1960s and described in 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.’

(Reprinted in The Real Life Of Anthony Burgess by Andrew Biswell, 2005)

This is a highly dangerous mixture and consumption is not advised. The Burgess Foundation takes no responsibility for illness or injury caused by following this or any other recipe by Anthony Burgess.

View all items >