Hangman's Blood

Hangman's Blood

A potent British rum cocktail from the 19th century, traditionally ladled to the drinker from a communal pitcher and topped with a clove-studded lime. Sip it slowly — it is famously strong.

Prep

5 min

Total

5 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •240 ml (1 cup) dark Jamaican rum, such as Myers's or similar; subsitute spiced rum only if necessary
• •120 ml (½ cup) cognac or brandy
• •120 ml (½ cup) port wine, ruby port is traditional
• •60 ml (¼ cup) cherry brandy or cherry liqueur, Cherry Heering-style liqueur
• •30 ml (2 tbsp) fresh lime juice, about 1 lime
• •10 g (2 tsp) caster sugar, to taste, optional
• •1 whole lime, studded with about 6 whole cloves, for garnish

Steps

1. 1 If you want a slightly softened drink, dissolve the caster sugar in the 30 ml of fresh lime juice in a small bowl; skip this step if you prefer the cocktail bracing and unsweetened.
2. 2 Combine the dark rum, cognac, port, and cherry brandy in a large pitcher or jug. Stir gently with a long spoon for about 10 seconds — do not shake, as the cocktail is served still and sparkling-clear.
3. 3 Stir in the lime juice (sweetened or unsweetened) and taste. Adjust with a splash more port if it feels too tart, or a touch more rum if you want it fierier.
4. 4 Fill 4 small tumblers or wine glasses with a single large ice cube each. Pour the cocktail over the ice, filling each glass about three-quarters full.
5. 5 Stud the whole lime with the cloves by piercing the peel with the pointed end of each clove so the heads sit proud (this is the traditional garnish meant to scent the drink as it is raised).
6. 6 Set the clove-studded lime on top of the pitcher (or float it in the communal jug if serving from one vessel) and serve immediately. Sip rather than gulp — the ABV is high and the cocktail is meant to be nursed.