Corn ’n’ Oil

Adapted from Bitters by Brad Thomas Parsons

photo: Ed Anderson

This drink is a classic combo of Caribbean flavors—the spice of 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 aged Barbados rum or blackstrap rum
  • 2 ounces aged Barbados rum or blackstrap rum
  • 1/2 ounce Velvet Falernum
  • 1/2 ounce Velvet Falernum
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 3 dashes Angostura bitters
  • 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.

Tagged: Barbados, bitters, blackstrap rum, Caribbean, Dark 'n' Stormy, Velvet Falernum

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