Wednesday, June 27, 2012
Blow My Skull
Off
During the
Australian goldrush of the 1850s, Melbourne gave birth to a number of what
could be called cocktails. The most savage of these was The Blow My Skull Off.
It consisted of the following: opium,
cayenne pepper, spirits of wine (which would be something like grappa or marc),
rum, and sugar to taste.
Here’s a
recipe for it, which oddly leaves out the opium and cayenne and substitutes
brandy for “spirits of wine”.
Blow my Skull Off
Two pints Boiling water
Quantum Sufficient loaf sugar
Lime or lemon juice
Pint of Ale or Porter
Pint of Rum
Half a Pint of Brandy
The English and Australian Cookery Book, 1864, Edward Abbott.
Two pints Boiling water
Quantum Sufficient loaf sugar
Lime or lemon juice
Pint of Ale or Porter
Pint of Rum
Half a Pint of Brandy
The English and Australian Cookery Book, 1864, Edward Abbott.
Another ingredient left out that appears to have been originally included
was cocculus indicus. This is the fruit of the Anamirta climbing plant, found
in South East Asia and India. The fruit contains the picrotoxin used to stun fish but also used by 19th
century brewers to impart “giddiness” to their beers. Charles Dickens fumed against those "brewers and
beer-sellers of low degree,... who do not understand the wholesome policy of
selling wholesome beverage." It was outlawed in England in the 1850s with
fines of £500 for its sale and £200 pounds for its use.
Landlord, a pint of your finest Blow My Skull Off!!!