Through all my research I haven’t been able to identify the origins of this fantastically simple cocktail. If you do your own digging you’ll find a few informative articles out there and most of them will list Cruzan Blackstrap Rum as the base liquor. It’s this rum that gives the cocktail its crude oil complexion and its fitting name. However, I find that the Cruzan Blackstrap Rum over powers the subtleties of the falernum, the real star of this recipe. I like to use the round and mellow El Dorado 12 year. It’s not nearly as sticky sweet and lets the falernum speak its mind. If you prefer Jamaican Rum give Blackwell Rum a try. Since I’m altering this recipe I also took the liberty to create a twist on the falernum. After a handful of experiments I discovered that an Aperol falernum plays very nicely in this recipe.
- 2 1/2 oz El Dorado Rum
- 1/2 oz Aperol falernum
- 4 dashes of Angostura Bitters
- 2 lime wedges
This cocktail recipe is so simple I like to build it directly in a double old fashioned rocks glass. Add your rum, falernum, bitters, and then squeeze one lime wedge into the rocks glass. Add ice and stir. Garnish with the other lime wedge.