Spindletop Swizzle

1 oz Jamaican rum, Coruba
1 oz Virgin Islands Rum, Cruzan Blackstrap
34 oz Blackberry shrub
12 oz Lime juice
12 oz Falernum (Aperol Falernum, see note)
1 spg Mint (as garnish)
12 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/ .
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