Most of the Hurricane’s origin stories point to Pat O’Brien’s in New Orleans in the 1940s (though it may be a bit more complicated considering a similar recipe appears pre-O’Brien’s version in a 1941 pamphlet called The Rum Connoisseur), when a raging war in Europe meant Caribbean rum was much easier to come by than the preferred whiskey or Cognac. The iconic billowy glass that holds the mix of rum, passion fruit and lime—and the ensuing nomenclature—was a nod to old-fashioned hurricane lamps. This pared-down version hews more closely to a fruitful rum sour recipe than the fuchsia-colored formulas floating down Bourbon Street.
Fruity, yet potent, the Hurricane is a New Orleans classic.
- 1 ounce light rum
- 1 ounce dark rum
- 3/4 ounce lime juice
- 1 ounce passion fruit syrup (1:1, simple syrup:passion fruit purée)
Garnish: orange wheel and brandied cherry (preferably Luxardo)
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over crushed ice into a hurricane glass.
- Garnish with an orange wheel and a brandied cherry.
Luxardo cherries are a luxury, but if you can find them, plop one in.