Deliciously fruity, packing a powerful punch, the hurricane cocktail is a great way to forget about the work week. Named for the shape of the glass it is served in, (resembling a hurricane lamp), this sweet, daiquiri style drink came into existence in a small bar in New Orleans.
During the 1930’s, Pat O’Brien owned a speakeasy in the French Quarter. When prohibition ended, O’Brien converted his operation into a legitimate establishment. Business was good, and the place was always filled with local folks sharing lively conversation, enjoying music played on the upright piano in the corner of the bar. It wasn’t long before Pat’s business was busting at the seams, so O’Brien decided to become partners with his good friend Charlie Cantrell, and together they purchased a larger building just a block away at 718 St. Peter Street, where it is still in operation today.
Whiskey, bourbon and scotch were in short supply in the early 1940’s. Local liquor men strong armed bar owners to buy large amounts of rum (which was readily available) in order to get the liquor they needed. O’Brien created the hurricane, and gave it to sailors as a way to get rid of the extra rum. Well the drink caught on, and the rest is history. Today the hurricane is as iconic to New Orleans as the saxophone and the crayfish, and no visit to the French Quarter would be complete with out one.
- 2 oz light rum
- 2 oz dark rum
- 2 oz passion fruit juice
- 1 oz orange juice
- ½ oz fresh lime juice
- 1 tablespoon simple syrup
- 1 tablespoon grenadine
- orange slice and cherry
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Shake all ingredients in a cocktail shaker with ice.
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Strain into a Hurricane glass filled with ice.
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Garnish with a cherry and an orange slice.
I hope everyone enjoys a fantastic weekend!
