Corn 'n' Oil

 

Story

The Corn ‘n’ Oil is a famous cocktail that originated in the Caribbean (possibly in Barbados) which is notable in that it contains neither corn nor oil.  So why do they call it that?  As is so often the case, nobody knows.  The best guess is that it’s a reference to a verse in Deuteronomy where God promises “that thou mayest gather in thy corn, and thy wine, and thine oil”.  Why that verse?  Again, no idea.  What we do know is that this drink is made with blackstrap rum or dark rum, both of which are intensely flavored.  I went with dark rum because it’s a little more smooth and refined than blackstrap. The other key ingredient is falernum, a spiced syrup with flavors of clove, ginger, and almond. There is a nonalcoholic variety (why?) and a traditional liqueur, which is what I used. The drink is surprisingly mellow and smooth, with clove and cinnamon notes.  Modern bartenders have added more lime juice, added in aged rum, and made other adjustments, but I think the traditional version is the way to go.  Be sure to used cracked or crushed ice so the drink rounds out over time.

Recipe

2 oz dark or blackstrap rum  (Gosling’s Black Seal)
0.5 oz John D. Taylor Velvet Falernum
2 dashes angostura bitters
Lime wedge
-Build the drink in a rocks glass.  Fill with cracked or crushed ice.  Lightly express a lime wedge into the drink and use a garnish.