The Hurricane is an iconic tropical cocktail, and its origins are shrouded in mystery. It’s most commonly acknowledged that it first appeared in New Orleans at Pat O-Brien’s in the 1940s. However, a similar recipe was recorded pre-O’Brien’s in 1941. Nevertheless, the reason for its creation remains the same. The raging war in Europe meant Caribbean rum was more available than the preferred whiskey or Cognac.
The iconic glass—with its billowy proportions inspired by the hurricane lamp—is proof that this cocktail was meant to be savored slowly. In New Orleans French Quarter, where public alcohol consumption is legal, the drink is often served in plastic cups. This recipe combines two types of rum, passion fruit purée, orange juice, lime juice, and grenadine to make a vibrant drink perfect to inspire feelings of sunshine and sand.
Ingredients
2 oz
DARK RUM
2 oz
WHITE RUM
1 oz
PASSION FRUIT PURÉE
1 oz
ORANGE JUICE
.5 oz
LIME JUICE
.5 oz
SIMPLE SYRUP
1 tsp
GRENADINE
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