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.