Are Sazerac and Hangman's Blood both alcoholic drinks?
Hangman's Blood Hangman's Blood is a drink first described by Richard Hughes in his 1929 novel, "A High Wind in Jamaica". According to Hughes:
Blood sausage Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cattle, sheep, duck, and goat blood can be used, varying by country.