To continue our month of holiday cocktails, I’d like to share one of Dan’s favorites, a Corn & Oil. He had this for the first time at Baltimore’s famous Woodberry Kitchen, a local restaurant that we love (we’ll be going there again for Dan’s birthday in January. 27!). A Corn & Oil is a mixture of falernum, which is white rum that has soaked with almonds (or pecans), lime zest, and ginger, and black rum. The end result is wonderful, spicy, sweet, and completely delicious. And it doesn’t at all taste like alcohol, which is a very big plus in my book.
When I decided to do a month o’ cocktails, Dan suggested we try this one. He searched around the internet for recipes, and then decided to go straight to the source- Woodberry Kitchen. They graciously sent over their recipe and we’ve been working on it all week. A big thanks to WK for being so generous and a toast to delicious holiday treats. This drink is a wonderful addition to our growing list of holiday beverages!
Corn & Oil
Source: Woodberry Kitchen
6 oz Wray & Nephew Overproof Rum
4 limes, zested
1 cup toasted and crushed pecans (or almonds)
25 toasted cloves
Corn & Oil:
1 oz Dark Jamaican Rum
.5 oz Dark Solera Rum
1.5 oz Falernum
To make the falernum, combine all of the ingredients in a mason jar. Seal, and let sit for 48 hours in the fridge. Then, strain all of the ingredients through a cheese cloth to extract the rum. Add two cups of water, two cups of sugar, and 6 oz of lime juice. Shake until sugar dissolves and refrigerate.
To make the Corn & Oil, combine all the ingredients in a mixer with ice. Shake, pour, and add a slice of lime.
Ed note: We couldn’t (for the life of us) find the overproof rum, so we substituted it for regular white rum. Not as strong, but it worked fine. We also used almonds instead of pecans (we had almonds in the house). Enjoy!