Corn 'n' Oil
A rich and robust Bajan classic that pairs the spicy sweetness of Falernum with the depth of blackstrap rum. The name refers to the distinct visual layering, resembling an oil slick, created by floating the dark rum over the lighter ingredients.
What it tastes like
The aroma is defined by heavy molasses and expressed lime oils. The palate delivers intense notes of clove and ginger from the falernum alongside deep burnt sugar flavors. The texture is viscous and coating, finishing with a lingering tartness and spice.
Flavour profile
Ingredients
- Lime (cut into wedges)0.5 wholes
- Velvet Falernum0.33 oz
- Angostura Bitters2 dashes
- Aged Barbados Rum (e.g., Plantation 5 Year)1 oz
- Blackstrap Rum1 oz
Preparation
- 1
Cut the half lime into two wedges.
- 2
Place the lime wedges, Falernum, and Angostura Bitters into the glass.
- 3
Muddle the ingredients thoroughly to extract the lime juice and oils.
- 4
Add the aged Barbados rum to the mixture.
- 5
Fill the glass with ice and stir well to combine and chill.
- 6
Gently float the blackstrap rum on top of the drink to create the 'oil' effect.
- 7
Serve immediately with a straw.
Substitutions
- Blackstrap RumDark Navy Rum — Provides a similar dark color but with a less syrupy, more medicinal wood profile.
- Velvet FalernumFalernum Syrup — Eliminates the alcohol from the sweetener while intensifying the ginger and spice notes.
- Aged Barbados RumAged Jamaican Rum — Adds a funky, overripe fruit character that contrasts the dark sugar notes.
- Angostura BittersAllspice Dram — A small amount of allspice dram increases the savory clove and pimento notes while adding more body.
Variations
Bitter Oil
Replace the Barbados rum with a bitter Italian aperitivo like Campari for a red-hued, herbaceous version.
Sparkling Oil
Top the drink with two ounces of soda water to lighten the heavy texture and create a refreshing effervescence.