The Blow My Skull cocktail has been described as a “notoriously strong alcoholic mix,” and it’s easy to see why once you take a look at its ingredients. But before diving into the details, let’s take a quick trip back in time to early 19th-century Australia, specifically to Tasmania.
The Origins of the Blow My Skull Cocktail
The British presence in Tasmania was well-established by the late 18th century, bringing with it the usual colonial dynamics: land appropriation for Western-style farms and clashes with the Aboriginal population, which was tragically nearly wiped out.
From a culinary perspective, this colonial presence resulted in a blend of local and European traditions, with the latter dominating. Out of this mix came The English and Australian Cookery Book, written by landowner Edward Abbott and published in London in 1864. It was the first Australian cookbook, and among its 300 pages are gems like roasted wombat and kangaroo brains fried in emu oil. And, of course, there’s the recipe for the Blow My Skull cocktail, along with a bit of its backstory.
Governor Thomas Davey and His Legendary Cocktail
Abbott tells us that the Blow My Skull “was a drink from the early days of colonial Tasmania, named and enjoyed by an eccentric governor who could handle his booze like no other.” That governor was Thomas Davey (1758-1823), who is not only credited with naming the drink but also inventing it.
The Recipe for Blow My Skull Cocktail
The English and Australian Cookery Book uses pints as its unit of measurement, which is about 568 milliliters. For simplicity, we’ll round it down to half a liter. As you might guess, the Blow My Skull is a cocktail meant for a crowd, not just one person—unless you’ve got a cast-iron stomach like Thomas Davey, who, according to Abbott, would still stagger out of parties despite his legendary tolerance.
Ingredients
- 1 liter of boiling water
- ½ liter of rum
- ½ liter of ale or porter
- 225 ml of brandy
- Sugar to taste
- Lime or lemon juice to taste
Method
The cookbook doesn’t provide specific instructions for making the Blow My Skull, but since it’s a punch, we can guess the method went something like this: dissolve the sugar in boiling water, add the lemon or lime juice, and then pour in all the other ingredients. Give it a good stir and let it cool down, stirring occasionally.
Garnish
None.
Image credits of Julie Couder and Coqtail, location Nik’s & Co, all rights reserved.
