Hurricane (original recipe)
| 4 fl oz | Crossfire Hurricane Jamaican Rum |
| 2 fl oz | Monin Passion Fruit Syrup |
| 2 fl oz | Lemon juice (freshly squeezed) |
How to make
Glassware
Serve in a Hurricane glass
Prepare
- Select and pre-chill a HURRICANE GLASS.
- Prepare garnish of fruit stick (skewered pineapple cubes and Luxardo Maraschino Cherry).
Method
- 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
- Garnish with fruit stick.
- Serve with a straw.
Health & Nutrition
Nutrition:
One serving of Hurricane (original recipe) contains 428 calories
Alcohol content:
- 2.7 standard drinks
- 14.71% alc./vol. (29.41° proof)
- 37.9 grams of pure alcohol
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.
Review
The flavour of the syrup predominates.
Makes a minimum of 12.5 cocktails.
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Comments & Discussion
Perfect with a New Orleans Creole dinner.
View 4 comments and discussion