Friday, January 20, 2012

Corn 'n Oil: The Cocktail

One of the highlights of my recent trip to Barbados last fall was the getting to have the seemingly "National Drink of Barbados" Corn 'n Oil.    This is a curious blend of Bajan Rum, John D. Taylor's Falernum and Angostura Bitters.   This is a nice and smooth cocktail that is starting to hit it's stride in the United States these days.   

     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
Place Ingredients in a Rocks or Highball Glass, and squeeze the juice from a couple of lime wedges into the mix and stir.

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
Fill a Rocks or Highball Glass with ice, pour in the Falernum, then the dark rum, which will float on the surface like oil, add a couple of dashes of Bitters and squeeze the juice of a couple of lime wedges and stir well and add additional ice as needed.    Garnish with a lime wedge.

      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