The Hurricane
The Hurricane cocktail is not a drink of subtlety. Since its inception in the early 1940s at Pat O’Brien’s bar, it’s been a high-octane staple in New Orleans.
Born out of necessity and surplus, this potent mix of rum and fruit juices came about when rum was the easiest spirit to come by. Pat O’Brien’s, drowning in the stuff, concocted the Hurricane—a boozy, sweet bomb made with two types of rum, lime juice, orange juice, passion fruit syrup, grenadine, and a couple of dashes of bitters.
It’s a cocktail designed for revelry, served in a tall, curvy glass that screams excess. Over time, they shifted to a premixed version to handle the relentless demand, but the Hurricane’s essence remains untouched. It’s a liquid symbol of New Orleans’ unyielding party spirit, pulling in throngs of tourists and locals to the French Quarter, each seeking their own encounter with this iconic, riotous drink.
Ingredients
* 2 ounces light rum
* 2 ounces dark rum
* 1 ounce lime juice
* 1 ounce orange juice
* 3/4th ounce passion fruit syrup
* 1 teaspoon grenadine
* 2 dashes Angostura bitters
Directions
Add the rums, the juices, the passion fruit syrup, grenadine, and the bitters into a shaker with ice and shake until well-chilled.
Strain into a large Hurricane glass over fresh ice.
Garnish with an orange half-wheel and a cherry.
Enjoy…. responsibly
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