Name: Hurricane
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - White/gold 1-3 year old mellow light; 25 ml Navy rum (54.5% alc./vol.); 25 ml Pineapple juice (fresh pressed); 15 ml Orange juice (freshly squeezed); 15 ml Lime juice (freshly squeezed); 10 ml Lime cordial (sweetened lime juice); 7.5 ml Sugar syrup (rich) 2 sugar to 1 water; 5 ml Passion fruit syrup

Serve in a

Hurricane glass

Garnish:

Pineapple wedge & Luxardo Maraschino cherry

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

1 1/2 fl oz	Bacardi Gold rum
5/6 fl oz	Navy rum (54.5% alc./vol.)
5/6 fl oz	Pineapple juice (fresh pressed)
1/2 fl oz	Orange juice (freshly squeezed)
1/2 fl oz	Lime juice (freshly squeezed)
1/3 fl oz	Lime cordial (sweetened lime juice)
1/4 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1/6 fl oz	Passion fruit syrup
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Bacardi Gold rum, 70cl

£ 21.95 £ 1.42 per cocktail, makes 15.5 Giffard Passion Fruit Syrup, 100cl

£ 7.45 £ 0.04 per cocktail, makes 200.5

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View readers' comments

Review:

A strong, tangy, refreshing drink packed with fruit and laced with rum.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Named after the shape of a hurricane lamp and served in the tall, shapely glass of the same name. Thought to have originated in 1939 at The Hurricane Bar, New York City, but made famous at Pat O'Brien's in New Orleans. Some old cocktail books list a much earlier Hurricane made with cognac, absinthe and vodka.