Hurricane

Difford's Guide
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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 (65.0°brix, 2 sugar to 1 water rich 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.

Nutrition:

One serving of Hurricane contains 233 calories.

Alcohol content:

  • 1.8 standard drinks
  • 17.29% alc./vol. (34.58° proof)
  • 25.5 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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