Old Fashioned family
Corn 'n' Oil
Made with falernum syrup (non-alcoholic) · Barbados
- rocks
- cubes
- build
Corn 'n' Oil
- 2 oz60 ml blackstrap rum or aged Barbados rum
- ½ oz15 ml falernum
- ¼ oz7 ml fresh lime juice
- 3 dashes3 dashes Angostura bitters
- Fill a rocks glass with ice.
- Pour in the falernum, lime juice and rum.
- Dash the bitters over the top and stir briefly.
- Garnish with a lime wedge to squeeze in as you like.
Garnish: Lime wedge
The syrup
In this recipe
Falernum Syrup (Non-Alcoholic)½ oz15 ml
Falernum is a Caribbean lime, ginger, clove and almond syrup used in tiki drinks.
Velvet Falernum is a liqueur and is the only sweetener here. Our non-alcoholic falernum syrup works 1:1, but since it is a bit sweeter, start at a scant 1/2 oz (about 3/8) and add to taste.
As printed: John D. Taylor's Velvet Falernum
Where it comes from
A Barbadian rum-and-falernum drink of uncertain age that went largely unrecorded until the 2000s, when Seattle bartender Murray Stenson revived it with dark blackstrap rum. Brad Thomas Parsons put the blackstrap version into print in his 2011 book Bitters.
Source: Bitters: A Spirited History of a Classic Cure-All by Brad Thomas Parsons (2011).
Checked against: Punch - Corn 'n' Oil (adapted from Bitters by Brad Thomas Parsons) · Bar Vademecum - Corn 'n' Oil (historical recipes) · Kindred Cocktails - Corn 'n Oil · Cold Glass - Rum and Falernum: the Corn 'n Oil Cocktail
Gear for this drink
OXO SteeL Angled Measuring Jigger
Zulay Kitchen 2-in-1 Metal Lemon & Lime Squeezer
Best for Fresh citrus for sours and lemonade
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