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The Washington Post

Corn 'n' Oil

Corn 'n' Oil 1.000

Deb Lindsey for The Washington Post

Cocktails that complete me Feb 25, 2011

This classic Barbados recipe is found in several different versions, but because falernum is a Barbadian specialty, Spirits columnist Jason Wilson trusts the formula on the back of John D Taylor's Velvet Falernum bottle.

If possible, use the rich, molasses-heavy Cruzan Black Strap Rum. Before stirring, the thick, dark rum will float atop the falernum, like oil.


Servings: 1
Ingredients
  • Ice
  • 1 1/2 ounces falernum, preferably John D. Taylor's Velvet Falernum
  • 1/2 ounce dark rum, preferably Cruzan Black Strap Rum
  • 2 dashes Angostura bitters
  • 1 quarter slice of lime, cut lengthwise in half, for garnish

Directions

Fill a highball or rocks glass with ice. Pour in the falernum, then the dark rum, which will float on top. Add the dashes of Angostura bitters, then squeeze the lime slices and drop into the drink.

Before serving, stir well, and add more ice if needed.


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Recipe Source

Adapted from John D. Taylor's Velvet Falernum.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 130


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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