Yes, I am a slow blogger this month. I shall try to get better—although probably not before next month.
However, it is worth mentioning a drink which I first had at Smuggler’s Cove and have, after a bit of cursory searching, recreated at home. It is the first drink that I’ve found that successfully uses Cruzan Blackstrap Rum.
What makes Blackstrap difficult? See, a lot of “dark” rum is dark amber, or sometimes even gold. The darkest rum I usually use is Gosling’s Black Seal. That’s pretty dark. But Cruzan Blackstrap is black. It’s like Kahlua. Except that—as the name suggests—it tastes strongly of molasses. I’ve read one review that suggests the best use for this is as a pancake syrup.
While I wouldn’t go that far, there’s the damnedest thing you quickly notice about this stuff. Use it in any cocktail in place of normal rum, and the cocktail now tastes like Blackstrap. And nothing else. Piña Colada? poof! Molasses. Hurricane? poof! Molasses. Daiquiri? slap! Don’t be a fucking idiot.
The Corn & Oil, though—somehow it’s different. Note that in addition to Blackstrap, this requires falernum, a lime-and-spice syrup from the Caribbean. There are exactly two brands of falernum I’m aware that you can find: Fee’s, a non-alcoholic version, and John D. Taylor’s, an alcoholic one. I’m told this drink is better with Taylor’s, but the only I have on hand is Fee’s and it works just fine.
Corn and Oil
- 2 oz. Cruzan Blackstrap Rum
- ½ oz. falernum
- 2 dashes Angostura bitters
- One lime quarter
In a tumbler filled with ice, add the rum, falernum and bitters, then squeeze in the juice from the lime quarter, twisting it to get some lime oil in there, too. Swizzle it good with a bar spoon.