About the Corn 'n Oil cocktail

The Corn ’n Oil is one of those drinks that proves simplicity can deliver remarkable complexity. This dark, brooding highball hails from Barbados, the birthplace of rum, where it’s long been a local favorite.

Despite the unusual name — which some say refers to the drink’s dark, oily appearance — it’s a beloved Caribbean classic.

Made with blackstrap rum, falernum, and bitters, the Corn ’n Oil is earthy, spicy, and warming, offering a flavor that’s far more than the sum of its parts.

It may look like a humble pour over ice, but it carries the island’s history in every sip.

What Makes the Corn ’n Oil Cocktail Special

The Corn ’n Oil is unique because it features two distinctly Barbadian ingredients: dark blackstrap rum and falernum.

• Blackstrap rum brings bold molasses, coffee, and spice notes.

• Falernum (a Bajan syrup or liqueur flavored with lime, almond, ginger, and clove) adds tropical sweetness and spice.

• A few dashes of bitters balance the drink and keep it from leaning too sweet.

The result is a cocktail that’s deep, complex, and unmistakably Caribbean.

Spirit Swaps and Food Pairings

The Corn ’n Oil is highly adaptable depending on what’s behind the bar:

• Try a slightly lighter aged rum for a smoother, less intense version.

• Experiment with different styles of falernum (syrup vs. alcoholic liqueur) to adjust sweetness.

• Add a squeeze of lime to brighten the drink if you prefer more acidity.

For food pairings, it goes beautifully with Caribbean dishes like jerk chicken, fried plantains, or grilled seafood. Its spice-forward profile also pairs nicely with barbecue and roasted meats.

Why the Corn ’n Oil Endures

It’s not flashy, but it’s authentic.

The Corn ’n Oil remains popular because it embodies the spirit of Barbadian drinking culture: rum that’s rich and bold, falernum that’s homemade or house-prepared, and a recipe that doesn’t need a shaker or fancy tools.

It’s the essence of island simplicity, layered with complexity.