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 |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1/6 fl oz | Passion fruit syrup |
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Review:
A strong, tangy, refreshing drink packed with fruit and laced with rum.
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.
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