Suggested SpiritsĪlthough the blending in this particular cocktail was more likely born from using up whatever rums were lying about, blending is a well-respected practice in tiki bartending to get the best from different styles of rum and achieve balance. Leave to sit for at least two hours, preferably overnight, then strain (or not, if you like the crunchy seeds). *Passionfruit Syrup: Mix equal parts 1:1 sugar syrup and passionfruit pulp or purée. It is traditionally served on crushed ice, and I find the shake and dump method the easiest (laziest!) way to achieve a similar effect without a crushed ice machine, but of course if you have one (or just want to take out some frustration!) then go for it! Garnish – the cheesier the better – and enjoy. This will obviously leave little bits of passionfruit in there, which I enjoy, but if you don’t then double strain. pour the entire contents of your shaker into the glass. Pop your tins open and we’re just going to ‘shake and dump’ i.e. You’d have to enlarge this recipe by at least half if you want to fill your glass up and really make a night of it!)Īdd all of your ingredients to your shaker tins, fill with ice, and shake hard! Word of caution though, it is VERY boozy! Ingredientsģ0ml (1oz) fresh lemon juice (lemon juice was the original here, even though lime and rum are the obvious partners- I actually like the softer acid here, since the passionfruit is also providing some tang)Ī Hurricane glass, or regular rocks or highball is fine (the only problem is that Hurricane glasses are usually HUGE- as was the original recipe which calls for 2 full shots of each rum i.e. Let me show you how to make it in keeping with the original and I'm sure you'll agree, it's a drink worthy of another chance. Unfortunately it became jumbled up with bad tiki drinks, and is often served with at least 2 more ingredients than necessary. The deep red Luxardo maraschino cherries are available at the liquor store and, if you don't have white rum, you can use the regular gold rum or simply add in more dark rum.Born in New Orleans in the 1940s out of a surplus of rum, the Hurricane SHOULD be a simple combination of citrus, passionfruit and rum (lots of rum), and it got its name from the signature ‘Hurricane’ glassware it was served in. You can find passion fruit juice, either frozen or shelf stable, at your specialty grocery stores. The recipe is for a single serving but it's really easy to double or quadruple. You can still get a great hurricane cocktail at Pat O'Brien's but, if a trip to New Orleans isn't on your calendar anytime soon, give this recipe a try. The cocktail's name came from the hurricane lamp-shaped glasses that the first drinks were served in. O'Brien debuted his new libation at the 1939 World's Fair in New York City. Legend has it that O'Brien created the very rummy drink as a means to get rid of the large stock of rum his distributors forced him to buy. This cocktail became popular at Pat O'Brien's bar in 1940s New Orleans. If you have ever been to New Orleans, you are sure to have seen this spirited cocktail listed on beverage menus around the city. For starters, the hurricane is a fruity, rum-filled drink that also includes orange and passion fruit juices. A word of advice from the Southern Living Test Kitchen Professionals who developed this particular recipe: "Don't have more than two!" If you don't know about the classic hurricane cocktail, now is your opportunity to learn a little history, both cultural and culinary. Easy, tiger….it tastes harmless but packs a punch.
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