by Since yesterday was Fat Tuesday, I figured I would go all Mardi Gras on you guys and make a Hurricane. The hurricane was originally mixed up by local New Orleans resident and bar owner Pat O’Brien in the 1940s.  It was a way for him to get rid of the excess rum that the local liquor distributors gave to him. So he mixed up the drink and poured it into hurricane lamp shaped glasses. Yep, it gets its name from the glass.   He then gave away the drink to the sailors until it caught on. It is now a mainstay in the French Quarter in New Orleans and a popular drink during Mardi Gras. So I have decided to make a little version of my own that I would pull out from time to time when I was a bartender.
I do not own any hurricane glasses and found that purchasing them for this post was not in the best interest of my wallet. So instead I went to the dollar store and purchased the closest thing to the glass as I could find.
Hurricane
- 1 oz light rum
- 1 oz dark rum
- 1 oz grenadine
- 1 oz orange juice
- 2 oz passion fruit cocktail (goya works nicely)
- 1 oz simple syrup
- 1/2 lime, juiced
- 1 cup ice
- cherry for garnish
I like my hurricanes blended but you can make this on the rocks. In a blender combine all of the ingredients. Puree until blended and frothy.
Serve in a hurricane glass or the closest thing that you have to one. Garnish with a cherry and a lime or orange slice.
Drink away, but watch out for brain freeze.
