Blow My Skull

Also known as:

Blow My Skull Off

Ingredients

237 ml Brandy
474 ml Porter
474 ml White rum
948 ml Boiling water
Lime juice to taste
Sugar to taste

oz ml cl

Glass: Punch bowl

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Instructions

Combine the ingredients in a chilled Punch bowl glass filled with ice and stir until the drink is sufficiently chilled.

Blow My Skull origin story

The drink was invented by Lieutenant Governor Thomas Davey of Tasmania, who was known for being a heavy drinker. The drink's "official" name has varied opinion. Some refer to Davey inventing it with the name "Blow My Skull", closely referring to the material found in The English and Australian Cookery Book. Others claim it was Davey inventing it as the "Blow My Skull Off". Unless the varying names were frequently conflated, for the latter claim to be true would mean that Lt. Governor Thomas Davey invented a drink containing opium and toxic plants that he served at barbeques he frequently held in a wattle hut erected a few miles outside of the capital.

The version containing opium was a popular drink among gold miners in Australia in the 1850s.

The "Blow My Skull Off" has been characterized as probably being "the most famous cocktail created in Australia". Cocktail historian Sebastian Raeburn has stated that Melbourne was "one of the great cocktail centres of the world."

Created by: Thomas Davey
Country: Australia
Decade: 1850s

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About the ingredients

Lime juice: Lime juice is a common ingredient in many cocktails, as it adds a tangy, citrus flavor. It is often used in combination with other ingredients such as sugar, alcohol, and other fruit juices to create a balanced, flavorful drink. Some popular cocktails that use lime juice include Margaritas, Daiquiris, Gimlets, and Mojitos. Lime juice can also be used as a garnish for drinks like the Margarita, and is also used in many non-alcoholic drinks like limeades and iced teas. It's a versatile ingredient that is used in many drinks and can add a refreshing taste to any cocktail.
Rum: Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Philippines, where Tanduay is the largest producer of rum globally
Porter: Porter is a style of beer that was developed in London, England in the early 18th century. It was well-hopped and dark in appearance owing to the use of brown malt. The name is believed to have originated from its popularity with working class people and porters. The popularity of porter was significant. It became the first beer style to be brewed around the world, and production had commenced in Ireland, North America, Sweden, and Russia by the end of the 18th century. The history of stout and porter are intertwined. The name "stout", used for a dark beer, came about because strong porters were marketed as "stout porter", later being shortened to just stout. Guinness Extra Stout was originally called "Extra Superior Porter" and was not given the name "Extra Stout" until 1840. Today, the terms stout and porter are used by different breweries almost interchangeably to describe dark beers, and have more in common than in distinction.