|1 1⁄2 fl oz||Bacardi Gold Rum|
|5⁄6 fl oz||Navy rum (54.5% alc./vol.)|
|5⁄6 fl oz||Fresh pressed pineapple juice|
|1⁄2 fl oz||Freshly squeezed orange juice|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1⁄3 fl oz||Lime cordial|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1⁄6 fl oz||Passion fruit syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
A strong, tangy, refreshing drink packed with fruit and laced with rum.
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.