The Hurricane is not a cocktail of subtlety. Its double serving of rum and suite of fruit juices and sweeteners have been packing a punch since the early 1940s, when it was invented at Pat O’Brien’s in New Orleans. Besides keeping your jigger busy, this high-octane fruit bomb is an excuse to sip from a Hurricane glass, the tall, curved and alarmingly wide vessel inspired by the hurricane lamp. Though in the French Quarter, where public alcohol consumption is legal, you’re more likely to see it served in a disposable plastic cup.
Watch Now: How to Make a Traditional Hurricane
- 2 ounce light rum
- 2 ounce dark rum
- 1 ounce lime juice, freshly squeezed
- 1 ounce orange juice freshly squeezed
- 1/2 ounce passion fruit purée
- 1/2 ounce simple syrup
- 1 barspoon grenadine
- Garnish: orange wheel
- Garnish: preserved cherry
Add all ingredients into a shaker with ice and shake.
Strain into a large Hurricane glass over fresh ice.
Garnish with an orange half-wheel and a preserved cherry.