{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/64411bbaa189ca0011195b92?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Corn 'n' Oil","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>We’re jetting off to Barbados today on Cocktail College to explore one of the island’s most beloved drinks, The Corn ‘n’ Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago’s award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary’s Corn ‘n’ Oil recipe — and don’t forget to like, review, and subscribe!&nbsp;</p><p>&nbsp;</p><p><strong>Kevin Beary’s Corn ‘n’ Oil Recipe&nbsp;</strong></p><p><br></p><p><strong>Ingredients&nbsp;</strong></p><p>&nbsp;</p><p>- 2 ounces rum, such as Foursquare 2010</p><p>- ½ ounce Falernum</p><p>- 4 dashes Angostura Bitters</p><p>- Garnish: lime coin</p><p>&nbsp;&nbsp;</p><p><strong>Directions&nbsp;</strong></p><p>&nbsp;</p><p>1. Add all ingredients to a double Old Fashioned glass with a large, 2x2 inch ice cube.&nbsp;</p><p>2. Stir thoroughly to dilute and chill.&nbsp;</p><p>3. Express 10-15 drops of a lime coin.&nbsp;</p><p>4. Add lime coin to the glass, give one last stir, and stir.&nbsp;</p><p>&nbsp;</p><p><br></p><p><br></p>","author_name":"VinePair"}