[1] 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.

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.

[15][16] As such it calls for Jamaican pot-still rum, dark porter, brandy, and lime juice mixed with demerara sugar and boiling water.

[17] When the drink is referenced in 21st century cocktail books both names should be interpreted as meaning the porter-based version unless the guide specifically indicates to the contrary.

The blow my skull off (almost) is a single person version served at Tiki bars and other locations with little in relation to the original drinks but the name.