Spindletop Swizzle

Jamaican rum, Falernum, Demerara Rum, Virgin Islands Rum, Lime juice, Blackberry shrub, Mint
1ozJamaican rum, Coruba
1ozVirgin Islands Rum, Cruzan Blackstrap
34ozBlackberry shrub
34ozLime juice
12ozFalernum (Aperol Falernum, see note)
1spgMint (as garnish)
12ozDemerara 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 & posted by
DrunkLab's picture
DrunkLab on 04/01/2013
Rafa García Febles, NYC.
AuthenticityOriginal creation

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