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.
- 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
- Add all ingredients to a rocks glass.
- Add crushed or cracked ice and stir.
- Garnish with a lime wedge.
Due to the molasses-heavy rum, this is a molasses-heavy drink. If you prefer to lighten it up, go easy on the rum.