The rum-based Hurricane is enlivened by passion fruit juice. The Hurricane may have been around before Pat O’Brien’s French Quarter Bar began serving it in the 1930s, but it was that New Orleans institution that gave the drink its notoriety. The Hurricane was—and still is—so popular that the 26-ounce hurricane glass was created for it. The hurricane glass does bear an affinity to the hurricane lamp in shape, and those who imbibe two or three during Mardi Gras are certain to get all lit up.
Recipes vary as to the exact ingredients. Some call for contents amounting to a mere 3 ounces, but the norm is closer to 8 ounces, which goes a long way in a large hurricane glass filled with ice.
- 1 1/2 ounces dark rum
- 1 1/2 ounces light rum
- 2 ounces passion fruit juice
- 1 ounce fresh lime juice
- 1 ounce unsweetened pineapple juice
- 1 teaspoon grenadine
- 1 teaspoon superfine sugar or Rich Simple Syrup
- Orange slice and maraschino cherry
- Shake the two rums, the three juices, and the grenadine and sugar with ice; then strain into a chilled hurricane glass filled with ice. Garnish with an orange slice and a maraschino cherry.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books