Comments on: Rum and Falernum — the Corn ’n Oil Cocktail

By: Doug Ford

Doug Ford — Mon, 12 Oct 2020 16:32:57 +0000

In reply to Tom.

Tom, my apologies for taking so long to reply—I somehow missed this when it arrived. Anyway, that’s a good catch on Broom’s 2003 listing. I have the book, but didn’t think to check it as I was writing this. Thanks for the update. (And I’m with you, I’ll take an aged Barbadian any day…)

By: Tom

Tom — Tue, 28 Jul 2020 20:59:36 +0000

Nice article Doug — there is indeed a version of the Corn and Oil published prior to Zig-Zag’s putting it on their menu circa 2006: Dave Broom’s indispensable 2003 book, “Rum” – he doesn’t source it but he visited Barbados for the book research, and the recipe is also the simplest version I’ve seen: “Stir together 30 ml (~1 oz) ESA Field’s White Rum, 30 ml (~1 oz) Taylor’s Velvet Falernum, dash of Angostura bitters. Pour over crushed ice.” Maybe Murray Stenson was inspired by Broom’s publishing of it, as the book would have been new-ish in 2006. I also found a brief reference to the Corn and Oil being served at the rooftop bar of the old Hotel Caribbee near Bridgetown, Barbados in a June 9, 1963 Miami Herald article: “. . . a local explosive [drink] known as corn and oil – rum mixed with falernum.” Too bad the article didn’t give a full recipe! As much as I like blackstrap rum, I like the aged Barbadian rum versions best. The search goes on . . .

By: Scooter Marriner

Scooter Marriner — Tue, 28 Jan 2020 02:09:28 +0000

My personal speculation- no proof whatsoever- is that this was what “the colonel” drank. And through poor listening and a Barbados patoi, “colonel” (especially given the yankee pronunciation as “kernel”) when slowed down with a Barbados patoi, “kone-n’el” or ker’n-ell might sound like “cone n oil“.

By: Doug Ford

Doug Ford — Tue, 26 Jul 2016 15:04:44 +0000

In reply to Benjamin Byers. It’s great to hear from local readers, thanks for the good words. “Jupiter’s atmosphere,” that’s amusing. I’m glad you’ve found a version of Corn ‘n Oil that works for you—I like the idea of doing it up as a swizzle. I’ll try it next time. Thanks.

By: Benjamin Byers

Benjamin Byers — Tue, 26 Jul 2016 14:22:32 +0000

Thank you Doug. As a “hobbiest homebartender” I am very appreciative of your body of work here on Cold-glass. I have seen several recipes utilizing this name and I must say until I saw this one I was un-inspired. I made mine with white rum, crushed ice and swizzled prior to adding the bitters atop the drink. This made it appear to be a close-up picture of Jupiter’s atmosphere. Love the taste and the look! Btw, I live in Minneapolis, great to know you’re a local; Cheers!

By: Doug Ford

Doug Ford — Sun, 24 Jul 2016 21:38:19 +0000

In reply to Randi and Eric's Honeymoon. Vodka. That would certainly be a way to cut the assertive blackstrap. But I like your idea of the white rum instead. I plan to give it a try. Thanks!

By: Randi and Eric's Honeymoon

Randi and Eric's Honeymoon — Sat, 23 Jul 2016 23:04:18 +0000

I first came across this drink years ago when someone at Strip Club made a version with Prairie vodka, blackstrap rum, and fallernum. It tasted a bit like a bourbon old fashioned. At home I’ve always made a version of this but with white rum in place of the vodka and the addition of blackstrap bitters. There is certainly lots of room to play with a drink like this.