Corn n' Oil
Corn n' Oil: Barbados's Centuries-Old Rum and Falernum Classic
Corn n' Oil originated in Barbados and has been served for over a century. In 1911, Mrs. H. Graham Yearwood published her book "West Indian and Other Recipes".
She gives a recipe for falernum and the hint: "Rum and falernum constitute the drink known as Corn 'n Oil or 'Corning Oil'" Bar-vademecum. Sir David Seale, the grandson of the founder of R.L. Seale & Co. Ltd. in Barbados, the maker of Velvet Falernum, recalls that in his childhood the planters said of their favourite drink, the Corn 'n' Oil, that it was like "going to heaven without dying". They would have made it with equal parts rum and falernum Bar-vademecum.
The name's origin remains debated. The best explanation I've read is that the name is lifted from the bible, Deuteronomy 11:14, "then I will give you the rain for your land… that thou mayest gather in thy corn, and thy wine and thine oil" Robb Report. Traditional Barbadian versions use aged local rum with falernum and bitters. The modern American version, popularized by Seattle bartender Murray Stenson, uses Cruzan Blackstrap rum, creating a dark appearance resembling crude oil.
RECIPE:
2 oz aged Barbados rum
½ oz John D. Taylor's Velvet Falernum
2-4 dashes Angostura bitters
Lime wedge
Method:
Fill rocks glass with ice
Add falernum, rum, and bitters
Stir to combine
Squeeze lime wedge over drink
Drop lime wedge in glass