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.
Corn ‘n’ Oil
Adapted from Bitters by Brad Thomas Parsons
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
- Add all ingredients to a rocks glass.
- Add crushed or cracked ice and stir.
- 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.