I have searched online and through my library of cocktail books, but the origins of this cocktail are pretty elusive. I do know it hails from Barbados and beautifully showcases velvet falernum. The black strap rum gives this cocktail it’s crude oil hue, thus it’s name. Perhaps not a name that makes you want to run to the liquor cabinet, but the flavors this drink provides certainly will. The important thing is that the Corn ‘n’ Oil is enjoying a popular resurgence in modern cocktail culture. The dark and warm Caribbean flavors of this drink recall a classic Dark ‘n’ Stormy, but without the spicy kick of ginger. The flavors of falernum with its clove, lime zest and almond notes, dark and sultry molasses from the black strap rum, and bright, zippy lime transport me to a dreamy scene of Barbadian waters, sea breezes and gently swaying hammocks. Cheers.
*The term building in cocktail land means to combine the ingredients in the glass you’ll be serving it in, as opposed to a separate cocktail shaker or mixing glass.
slightly adapted from: Bitters
makes: 1 drink
2 ounces blackstrap rum, preferably Cruzan Black Strap
3/4 ounce John D. Taylor’s Velvet falernum (I added a bit more than the 1/2 ounce the recipe called for)
1/4 ounce freshly squeezed lime juice
2 to 3 dashes Angostura bitters
garnish: lime wedge
Build the rum, falernum, lime juice, and bitters in an old-fashioned glass. Fill with crushed ice and stir. Garnish with the lime wedge.