A century-old classic from the Caribbean, specifically from the serene island of Barbados, the Corn ‘n Oil has dazzled countless palettes with its unique blend of rum, falernum, lime juice, and Angostura bitters. Albeit renowned for its enduring appeal, the exact circumstances and individual responsible for its creation still remains shrouded in mystery.

Corn ‘n Oil’s recipe may not see eye-to-eye among tropical beverage aficionados and bartending professionals. Styles range from presenting it with a single large ice cube akin to an Old Fashioned or opting for a squeeze of sharp lime juice, serving it atop crushed ice, mirroring the Ti Punch. Regardless of the construction, this drink's recipe is something quite wonderful, as shown by its resilience in popularity over a substantial century-long stretch.

This beloved cocktail gains its charm from its reliance on the classic sour formula: an essential blend of rum, refreshing lime juice, and sugar-the linchpin for almost all tropical thirst-quenchers.

The only sweetening agent present here is falernum- a rum-infused liqueur typically complemented by spiced and citrus undertones. The top choice among bartenders for this cocktail is a Bajan-specific product by the name of John D. Taylor’s Velvet Falernum. It's adored for its nuanced marzipan note that layers in richness and depth.

A majority of Corn 'n Oil recipes favor the use of blackstrap rum for its deep hue and intense molasses flavor, floated on top to create the "oil slick" effect. Using a Bajan rum like Mount Gay can preserve the authenticity of the drink, although it doesn't lend itself to the same effect as a darker rum might.

A key component that should never be underestimated in this cocktail is the Angostura bitters. The bitter, spice-driven notes of Angostura remarkably harmonize the flavors in the Corn 'n Oil. Plus, the cocktail's garnish – a lime wedge – allows for personal modifications to the drink – need a tad more tartness? A quick squeeze and drop of the lime wedge should do the trick.

Here's how to prepare the iconic Corn 'n Oil: you'll need 2 ounces of rum, half an ounce of Velvet Falernum and lime juice, 3 dashes of Angostura bitters, and a lime wedge for garnish. Begin by filling a rocks glass with cracked ice, then add the Falernum, lime juice, and bitters and combine them well. For the finishing touch, float the blackstrap rum over the mixture by trickling it over the back of a bar spoon. Finally, accentuate your creation with a garnish of a lime wedge.