23. February 2015 by swizzzlestick
“Seattle barman Keith Waldbauer has turned me on to many memorable cocktails, but I am particularly indebted to him as the man who first put a Corn ‘n’ Oil in my hands. The name and origin of this cocktail remain as murky as the blackstrap rum used in the drink, but it hails from Barbados and makes great use of falernum, a Caribbean liqueur made from an infusion of rum and sugarcane syrup spiced with ginger, lime, cloves, and almonds.“, Brad Thomas Parsons writes in his book Bitters.
A true great rum drink!
2 oz. Cruzan Blackstrap Rum, 1/2 oz. Falernum, 1/4 oz. Lime Juice, 2 to 3 dashes Angostura Bitters, garnish: Lime Wedge
Build the liquid ingredients in an old-fashioned glass filled with crushed ice. Stir and garnish with the lime wedge.