Corn ‘n Oil Cocktail Recipe

The Corn ‘n Oil is a Caribbean classic that combines rum, falernum, lime juice, and Angostura bitters. Hailing from the island nation of Barbados, the drink dates back over a century, though who invented the drink and the circumstances in which it was created remain a mystery.

Though the basic outline of the Corn ‘n Oil is generally agreed upon among bartenders and tropical drinks enthusiasts, there’s quite a bit of variation in builds. Some bartenders serve it over a big single rock of ice like an Old Fashioned. Others will use just a squeeze of fresh lime juice and serve it over crushed ice, which is more akin to a Ti Punch.

However the Corn ‘n Oil ends up being made, this combination of ingredients is a clear winner, which explains why it has persisted in one form or another for over a hundred years.

Why the Corn ‘n Oil works

The Corn ‘n Oil is built on the classic sour formula with a foundation of rum, freshly squeezed lime juice, and sugar — the basis of nearly all tropical cocktails.

The cocktail uses falernum, a rum-based liqueur often seasoned with spices and citrus, as the sole sweetening agent. Most bartenders use John D. Taylor’s Velvet Falernum, a Bajan product, when making this drink.  The bartender-favorite has an additional nutty almond note that adds complexity and depth.

Many recipes call for blackstrap rum, a type of rum with a dark color and molasses-forward flavor profile, to float on top. To stay true to the cocktail’s origins in Barbados, a Bajan rum like Mount Gay can also be used, but it won’t have the same “oil slick” effect that is achieved when floating a darker rum over the top of this cocktail.

Don’t overlook the Angostura bitters in this drink. The Corn ‘n Oil really benefits from the balancing effect of Angostura’s bitter and baking spice-forward profile. The lime wedge garnish also allows the drinker a bit of customization with their drink. Need more acidity? Just squeeze the lime wedge and drop it into the drink.