Blow My Skull is an alcoholic punch drink that originated in mid-19th century Australia. As listed in The English and Australian Cookery Book by Edward Abbott, it calls for two pints of boiling water, sugar loaf, lime or lemon juice, one pint of ale or porter, one pint rum, and a half a pint of brandy. It has been described as a "notoriously potent alcoholic concoction".
Some alternatively call the drink Blow My Skull Off, which may also refer to a historical version made instead by the mixing of rum, Cocculus indicus, "spirits of wine", cayenne pepper, Turkish opium and water.