I think I’ve discovered where the “oil” in my new friend, the Corn ‘n Oil, comes from.
This one comes from Murray Stenson, the aforementioned bartender extraordinaire from Zig Zag Cafe. In response to my falernum experiment, Murray suggested mixing a drink using Cruzan Blackstrap Rum, falernum, and the juice from a couple of lime wedges, over ice. This particular rum, Murray noted, “looks intimidating, black as a cup of day-old Starbucks, but it is smooth.”
There’s a reason Murray’s become a legend: this drink is goooood, probably the best falernum-containing drink I’ve yet tried. The picture is of a version made with Velvet Falernum, which makes a delightful cocktail when mixed about 2 ounces of the rum to 1/4 ounce falernum, and two lime wedges (about 1/4 lime) squeezed into the deal. I’ve also tried it with my homemade falernum, increased the amount to about 1/2 ounce falernum to 2 ounces rum, which is also quite agreeable, and tonight I mixed a version with the homemade, but added a dash of Fees Old-Fashioned Aromatic Bitters to the glass. The rich, molasses / coffee flavor of the rum easily muscled the bitters aside, which is kind of impressive when you think about it, but the falernum and lime are like lively little sidekicks to the deep, smooth taste of the spirit.
Basically a corn ‘n oil that’s hitting its stride, this drink looks like a stiff jolt of Texas crude in the glass, but tastes nice and soothing. Now if I can just figure out where the corn comes in.
Technorati tag: cocktails