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Hurricane (original recipe)
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Hurricane (original recipe)
Serve in a Hurricane glass
| 4 oz | Jamaican aged blended rum with funk |
| 2 oz | Monin Passion Fruit Syrup |
| 2 oz | Lemon juice (freshly squeezed) |
How to make:
- Select and pre-chill a Hurricane glass.
- Prepare garnish of fruit stick (skewered pineapple cubes and Luxardo Maraschino Cherry).
- SHAKE all ingredients with ice.
- STRAIN into glass two-thirds filled with crushed ice.
- CHURN and add more crushed ice so the cocktail fills the glass.
- Garnish with fruit stick.
- Serve with a straw.
Review:
The flavour of the syrup predominates.
History:
Adapted from a recipe in Jeff Berry's 1998 Beachbum Berry's Grog Log, in turn, adapted from the purported original 1956 recipe created to use a surplus of rum by Louis Culligan, head bartender at Pat O'Brien's in New Orleans.
In place of passion fruit syrup, Culligan's 1956 recipe used Red Passionola syrup, a red-coloured line extension of the amber-coloured brand of syrup. Passionola has a passion fruit-forward tropical fruit flavour with pineapple, guava, and papaya.
The Hurrican cocktail is thought to have originated in 1939 at The Hurricane Bar in New York City but was reinvented and made famous at Pat O'Brien's in New Orleans.
Nutrition:
One serving of Hurricane (original recipe) contains 428 calories
Alcohol content:
- 2.5 standard drinks
- 14.71% alc./vol. (14.71° proof)
- 35.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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