Recipe
- 1.5oz rum (Foursquare Premise)
- 1oz amontillado sherry (Lustau Los Arcos)
- .5oz falernum (Cockspur)
- Lime wedge
Stir all ingredients together with ice, then strain into a glass filled with fresh ice. Squeeze a lime wedge over top and drop in.
About
This is very much inspired by the classic Bajan Corn n Oil. Though the popular “modern” mixology version generally uses Blackstrap rum, the Corn n Oil is actually a very old traditional Barbados drink with a history extending way beyond modern cocktail culture. The classic pretty much utilizes only Barbados rum and falernum (a Barbados spiced rum-based liqueur), sometimes with a squeeze of lime.
This recipe adds a bit of the dry and savory Amontillado sherry. I paired it with a partially sherry-cask matured rum, but any Barbados rum should work well (Doorly’s, Mount Gay, and Real McCoy are solid choices). It’s savory, sweet, spirit-forward, simple, and just delicious.