Corn ’n’ Oil recipe
Barbados in a rocks glass: aged rum, falernum, lime and bitters over cracked ice.
Method: Build & stir ·
Glass: Rocks glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: Tiki & Tropical
Ingredients
- 2 oz Aged Barbados Rum (A rich, oak-aged Bajan rum)
- 0.5 oz Velvet Falernum
- 0.5 oz Fresh Lime Juice
- 3 dashes Angostura Bitters
How to make a Corn ’n’ Oil
- Chill a rocks glass, then fill it with cracked or crushed ice.
- Pour the aged Barbados rum, Velvet Falernum, fresh lime juice and Angostura bitters directly over the ice.
- Stir gently for 8 to 10 seconds, lifting from the bottom so the falernum and bitters are evenly integrated without over-diluting the rum.
- Tuck a fresh lime wedge against the ice and serve immediately.
Garnish
Lime wedge.
Pro tip
Use a genuine aged Barbados rum rather than an aggressively smoky or heavily spiced style. Corn ’n’ Oil should taste rum-first, with the lime and falernum brightening the molasses and oak—not hiding them.
History of the Corn ’n’ Oil
Corn ’n’ Oil began as a Barbadian planter’s drink and became a durable Caribbean bar classic. Its popularity was helped by the recipe printed on John D. Taylor’s Velvet Falernum label: Barbados rum and falernum, stirred over ice with a lime garnish. Modern versions often add fresh lime and Angostura bitters, a combination that gives the drink its familiar dry, spicy, deeply rum-led profile.
Flavour profile
Rum-forward, Spiced, Citrusy, Molasses-rich
Practise making the Corn ’n’ Oil in the free Virtual Bar game.