The Corn n’ Oil is regaining popularity, but the concept is over three hundred years old. Christian Favier, bar manager at The Ordinary in Charleston, remakes this classic drink from Barbados in the 1700s that features Bajun rum, Falernum (a spiced liqueur from Barbados), angostura bitters, and lime. The name “Corn n’ Oil” is hotly contested, with some claiming its inspiration is derived from a verse in Deuteronomy, and others speculating the float of bitters atop the cocktail resembles an oil slick. The Ordinary tops theirs with an angostura jelly-filled lime wedge, but a simple lime wedge and extra dash of bitters will do.
Makes 1 cocktail
3 dashes angostura bitters, additional 1 dash to float on top
1.5 ounces Velvet Falernum liqueur
1.5 ounces clarified lime juice
1.5 ounces The Real McCoy Barbados Rum
Garnish: lime wedge
- Add the bitters, falernum, lime juice, and rum to a lowball glass. Top with a handful of ice and stir with a cocktail spoon.
- Top with a floating dash of bitters, and garnish with a lime wedge.
Recipe ByChristian Favier of The Ordinary in Charleston