Corn and Oil Cocktail
This is a traditional drink of Barbados made with the oil-like Blackstrap rum—hence the name—and Velvet falernum, which is a staple of many tiki drinks and comes either as a sugarcane syrup or as a liqueur spiced with clove, lime, and generally ginger and almond.
I'm using John D. Taylor's Velvet falernum which is a low-proof liqueur with all those classic Caribbean flavors. Paired with rum it’s a smart combination that's intriguingly spiced, sweet and tart. Some recipes go heavy on the falernum making the drink too sweet for me, so in this recipe I've upped the rum and the hit of lime juice. Also, I'm using Diplomatico Reserva Exclusiva Rum instead of Blackstrap. Both are distilled from molasses.
50ml dark rum. I used Diplomatico Reserva Exclusiva Rum
25ml falernum liqueur
25ml Freshly squeezed lime juice
1. In a shaker, combine the ice, rum, falernum, lime juice and a dash of Angostura bitters. Shake.
2. Strain into a tumbler with fresh or crushed ice.
3. Top with a dash of bitters across the ice and serve with a lime wedge.
For shits and giggles, add a fresh egg white into the shaker for a sour-style variation. Do a dry shake first (without the ice) to combine all the ingredients. Then add ice and shake again to get a good a chill.