- 1 oz light rum
- 1 oz aged rum
- 1/2 oz passion fruit syrup
- 1/4 oz grenadine syrup (Liber & Co Real Grenadine)
- 1 oz fresh squeezed orange juice
- 1/2 oz fresh squeezed lime juice
- Cherry and orange wedge for garnish
Shake with ice and strain into a chilled cocktail glass or alternatively into a small 'hurricane' glass filled with crushed ice. Spear the cherry then the orange wedge on a toothpick and hang from the side of the glass. (Or use a distressed cocktail umbrella—it is a hurricane after all.)
Like the Mai-Tai from the same decade, the 1940s, this drink has traveled far from its origins, though in the case of the Hurricane, it ends up as a decent, fruit punch, party drink. Like the Singapore Sling, however, no two recipes are the same. We got this recipe from a cocktail calendar but it is very similar to the recipe from The New Cocktail Hour so we merged the two. Among the various recipes for this style of Hurricane the big difference is whether pineapple should be admitted to the party. There are other similar drinks with pineapple, Planter's Punch for example, so we leave it out here.
The drink has its origins not long after Prohibition in Pat O'Brien's Bar in New Orleans and even though this was an Irish-themed bar the drink became widespread on Tiki bar menus of the era. It was served in large glasses that narrow in the middle and thus resemble a hurricane lamp. Pat O'Brien ran an earlier speakeasy during Prohibition and there's also a story that the drink's name is a reference to the password used to gain entry: "storm's brewin'."
We use Flor de Caña 4-year White for the light rum and Appleton Estate Reserve or 12-year old for the aged rum. You do get to taste the rum in this drink. We also recently discovered Liber & Co Real Grenadine. While most grenadine these days is just artificially colored corn syrup, Liber makes theirs from squeezing actual pomegranates. It makes a big difference. (And it's a lot easier than microwaving pomegranate juice until half of it is gone—an alternative solution.) There are versions of the recipe that serve the drink over ice, or crushed ice. This is certainly how it would be served in a Tiki bar and you'll need to serve it this way if you use a hurricane glass. We prefer ours strained and served straight up.
The Original Hurricane
- 2 oz dark Jamaican rum
- 1 oz passion fruit syrup
- 3/4 oz fresh squeezed lemon juice
This is the original recipe from Pat O'Brien's in New Orleans. It is a delightful simple sour with a bit of a bite coming from the citrus. The recipe comes via Jeff Berry's Beach Bum Berry Remixed (or his earlier Grog Log). Berry includes both aged rum and black rum in his definition of 'dark Jamaican rum' leaving the choice open. We're still working on it but you can't go wrong with Appleton Estate 12-year old.