Punch recipe: Blow My Skull


  • Serves 10 people

  • 165 gm (¾ cup) demerara sugar
  • 180 ml lime juice (about 6 limes)
  • 500 ml each porter and navy-style rum (57% alcohol), such as Holey Dollar
  • 250 ml strong domestic brandy
01   Stir sugar and 1 litre boiling water in a large bowl to dissolve. Add lime juice and stir. Add porter, rum and brandy, stir and refrigerate until chilled. Serve with ice in small cups.

Note This recipe is adapted from Thomas Davey's recipe as published in Edward Abbott's The English and Australian Cookery Book. Davey served the punch in pint mugs, but this is one occasion where history may and probably should be ignored.

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