I was first Introduced to Corn 'n Oil on a trip to Barbados 2 years ago, it's spicy, limey and sweet tastes tickle the palliate and finish as smooth as silk. This is one of those cocktails that you can just enjoy in the evening or at any time.
The most predominant recipe here in the United States calls for more rum than falernum, but the Bajan recipe is the reverse.
Corn 'n Oil: The American Recipe
- 2 oz. Cruzan Blackstrap Rum
- 1/2 oz. John D. Taylor's Velvet Falernum
- 2 Dashes of Bitters
Corn 'n Oil: Bajan Recipe
- 1 1/2 oz. John D. Taylor's Velvet Falernum
- 1/2 oz. Dark Bajan Rum (Plantation Barbados 5 Year Old)
- 2 Dashes of Bitters
- Juice of 2 Lime Wedges
After trying both of these recipes, I tend to favor the Bajan recipe over the American one. I prefer the dryer Bajan Rum in the mix to the sweeter Blackstrap Rum. Try this cocktail, and I hope you will enjoy it as much as I do. ;o)o prefer the Bajan
The reason the island recipe' is reversed is we that live here in 'de land 'o rhum know less is sometimes "more" when it comes to rhum....
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