Hurricane
The Quirky Foodster Team
Ingredients
- Light rum — 30 ml (1 oz)
- Dark rum — 30 ml (1 oz)
- Passion fruit syrup — 30 ml (1 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Fresh orange juice — 15 ml (1/2 oz)
- Simple syrup — 15 ml (1/2 oz)
Method
- Add all ingredients to a shaker with ice.
- Shake until well chilled.
- Strain over fresh ice in a hurricane glass.
- Garnish with an orange slice and cherry.
Description: A fruity, rum-forward New Orleans classic named for the hurricane-lamp-shaped glass it's served in.
Cultural Background: Created at Pat O'Brien's bar in New Orleans in the 1940s, reportedly to move surplus rum during a whiskey shortage after World War II.
Tips: Real passion fruit syrup or purée, not just red fruit punch mix, makes a genuine difference.
Variations: Bars vary this recipe widely — some versions are much sweeter and simpler than the original.
Serving Suggestion: Serve over ice as a festive, fruit-forward party drink.
Nutrition: Approx. 250 kcal per serving
FAQs:
Q: Why was it invented?
A: Post-war liquor distributors required bars to buy large amounts of rum to access scarce whiskey, prompting bars to find ways to sell it.
- Light rum — 30 ml (1 oz)
- Dark rum — 30 ml (1 oz)
- Passion fruit syrup — 30 ml (1 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Fresh orange juice — 15 ml (1/2 oz)
- Simple syrup — 15 ml (1/2 oz)
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