- Location
- London
Max Allen’s latest book, “Intoxicating- Ten Drinks that Shaped Australia”
This looks excellent. I see a reference to the Tasmanian beverage 'Blow My Skull', which sounds very similar to the Hangman’s Blood described by Richard Hughes in A High Wind in Jamaica.
A recipe for this compound of sugar, lime, brandy, rum and porter is given in The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten Thousand - by an Australian Aristologist (1864) but we learn that by that date there were only a few old hands living at Hobart Town who could recollect the flavour of this celebrated liquor.