Corn ‘n’ Oil

Adapted from Bitters by Brad Thomas Parsons

photo: Ed Anderson

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.

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