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 | Gold rum (1-3 years old mellow light) |
| 5/6 fl oz | Navy rum (54.5% alc./vol.) |
| 5/6 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 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, 65.0°Brix) |
| 1/6 fl oz | Passion fruit syrup |
Read about cocktail measures and measuring.
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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