Hurricane
A fruit bomb from New Orleans with two kinds of rum, passion fruit and a touch of grenadine.
Ingredients
- Dark rum60 ml
- White rum60 ml
- Orange juice, freshly squeezed, ideally30 ml
- Lime juice, freshly squeezed30 ml
- Passion fruit juice30 ml
- Grenadine15 ml
- Simple syrup (1 part Sugar, 1 part Water)15 ml
- Orange, to garnish (optional)1 wheel
- Cocktail cherry, to garnish (optional)1 whole
Method
- Fill a shaker with ice cubes.
- Pour the dark rum, white rum, orange juice, lime juice, passion fruit juice, grenadine and syrup into the shaker.
- Shake hard for 15–30 seconds, until the shaker is frosty on the outside.
- Fill a hurricane glass with fresh ice and strain the drink into it.
- Garnish with an orange wheel and a cocktail cherry, and serve at once.
About this drink
The Hurricane was created at Pat O'Brien's bar in New Orleans during the Second World War, when rum was far easier to come by than whiskey. The drink is named after the hurricane-lamp-shaped glass it is served in and is today a symbol of Mardi Gras and the city's festive street life. It should be fruity and sweet but never cloying: the balance between citrus and syrup is the secret.
