Spindletop Swizzle

1 oz Jamaican rum, Coruba
1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Blackberry shrub
1⁄2 oz Lime juice
1⁄2 oz Falernum (Aperol Falernum, see note)
1 spg Mint (as garnish)
1⁄2 oz Demerara Rum, Lemon Hart 151 (as garnish, see instructions)
Instructions

Mix all but Demerara rum and mint with ice and give a brief shake. Pour over crushed ice in a Collins and swizzle. Top with more ice and mint sprig. Pour burning Lemon Hart 151 over mint sprig to create Spindletop oil gusher (it should extinguish shortly). Serve with straw.

Notes

A swizzled Corn 'n' Oil with extra oil, named for Texas' Spindletop oil field. Garnish inspired by Kirk Estopinal's Vellocet: http://cocktailvirgin.blogspot.com/2012/11/the-vellocet.html . Aperol Falernum via: http://postprohibition.com/diy/aperol-falernum/ .

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
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