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)

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.


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.
Is the
author's original creation
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