A refreshing, island-spiced Corn n’ Oil/Mojito mash-up from talented NYC bartender Devin Kennedy The larger than normal pour of Falernum lends a pronounced clove and allspice note to the drink (while also providing the sweet element of the drink. The addition of unaged agricole rhum lends a grassy, sugarcane note with a bit of funk and the lime brightens the drink and adds acidity. The float of pineapple rum adds tropical fruit notes and a bit more oomph while the fresh and shaken mint adds a cooling note and pleasant aroma. Very refreshing on a warm day! 1.25 oz Velvet Falernum (John D Taylor, etc; rum-based spiced liqueur from Barbados) 1 oz Unaged Agricole Rhum (La Favorite, Rhum JM, Neisson, etc) .75 oz Fresh Lime Juice 6-8 fresh mint leaves Shake with handful of crushed ice until ice has dissolved and strain into a chilled Collins glass, pushing the mint down to the bottom of the glass. Top with crushed ice and float 1 oz of Plantation Stiggins’ Fancy Pineapple Rum to top. Garnish with a sprig of fresh mint