Riffing On the Historic Cocktail, the Corn 'n Oil (History, Recipe, and Tips for Serving)

Christian Favier, bar manager at The Ordinary in Charleston, shares his riff on the historic cocktail, the Corn n’ Oil. The bar program at The Ordinary is heavily influenced by the food menu, strategizing for prime seafood pairings and unexpected twists, but another key factor is their distinctive rum program. 

The Corn n’ Oil is a historic cocktail from over three hundred years ago but is regaining popularity. It’s a traditional Carribean drink from Barbados in the 1700s that features Bajun rum, Falernum (a spiced liqueur from Barbados), angostura bitters, and lime. The historic name “Corn n’ Oil” is hotly contested, with some claiming its inspiration is derived from a verse in Deuteronomy, and others speculating the float of bitters atop the cocktail resembles an oil slick. 

Wanting to maintain the historical integrity of the drink, Favier preserves the overall silhouette of the drink, keeping it recognizable to seasoned cocktail patrons. This said, he also strategized small twists on the classic to ensure it aligns with the vibrant, engaging cocktail culture at The Ordinary. This resulted in an angostura jelly-filled lime as the starring garnish of the cocktail, paying homage to the traditional floating bitters and the essence of lime that permeated the classic cocktail.

Get the recipe:
https://thelocalpalate.com/recipes/

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