The Hurricane is not a cocktail of subtlety. Its double serving of rum and suite of fruit juices and sweeteners have been packing a punch since the early 1940s, when it was invented at Pat O’Brien’s in New Orleans.
According to Shelly Waguespak, the president of the family-owned bar, the Hurricane was created due to a surplus of rum. In the 1940s, rum was easier to acquire than whiskey and other liquors, so Pat O’Brien’s began experimenting with the spirit, eventually landing on the Hurricane. The fun-loving bar continues to sling the cocktail in droves, selling more than half a million glasses every year at its New Orleans location.
The Hurricane is composed of two types of rum, lime juice, orange juice, passion fruit puree, grenadine and simple syrup. It’s sweet, fruity and boozy, so it contains all the hallmarks of a good party drink. Ingredients can vary depending on where you source your Hurricane, and it’s common to see the cocktail made with bottled mixers. Fresh citrus, quality passion fruit and homemade grenadine play an important role in balancing the cocktail and taming its sweetness.
Besides keeping your jigger busy, this high-octane fruit bomb is an excuse to sip from a Hurricane glass, the tall, curved and alarmingly wide vessel inspired by the hurricane lamp. Though in New Orleans’ French Quarter, where public alcohol consumption is legal, you’re more likely to see it served in a disposable plastic cup.
Watch Now: How to Make a Traditional Hurricane
Add the light and dark rums, lime and orange juices, passion fruit puree, simple syrup and grenadine into a shaker with ice and shake until well-chilled.
Strain into a large Hurricane glass over fresh ice.
Garnish with an orange half-wheel and a preserved cherry.