Corn ‘n’ Oil

Adapted from Bitters by Brad Thomas Parsons

Corn-n-Oil

The “oil” in the Corn ‘n’ Oil is a reference to blackstrap rum, which sits atop this Bajan cocktail like a puddle of petroleum. The drink is a classic mix of Caribbean flavors—the spice of Velvet Falernum, bitters, lime and molasses-rich rum—making it similar to a Dark ‘n’ Stormy, sans the spicy kick of ginger. The recipe varies depending on geographic preferences: American versions go heavy on rum, while the Barbadian blueprint specifies a heavier hand with the Velvet Falernum. Either way, we like lots of bitters per Brad Thomas Parsons’ recommendation in Bitters.

Ingredients

Serving: 1

  • 2 ounces blackstrap rum (preferably Cruzan)
  • 1/2 ounce Velvet Falernum, John D. Taylor's
  • 1/2 ounce lime juice
  • 3 dashes Angostura bitters

Garnish: lime wedge

Directions
  1. Add all ingredients to a rocks glass.
  2. Add crushed or cracked ice and stir.
  3. Garnish with a lime wedge.
Editor's Note

Due to the molasses-heavy rum, this is a molasses-heavy drink. If you prefer to lighten it up, go easy on the rum.

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Rum

(n.) Rum is a spirit made from fermented sugar cane juice or any of its byproducts, including molasses and syrup. It must be distilled at less than 190 proof and bottled at more than 80 proof. There are almost no legal categories for production methods, save for rhum agricole, an appellation of the French West [...] More A-Z →