Bring a little Mardi Gras spirit into your kitchen this weekend by mixing up a classic hurricane cocktail. Created at Pat O'Brien's bar in New Orleans, this drink is potent, yet incredibly tasty — almost like fruit punch.

Made with rum, pineapple juice, orange juice, lime juice, and passion fruit nectar, it's a tropical breath of fresh air, especially delicious in the dead of Winter.

Although the ingredient list is a little long, this refreshingly fruity drink is worth the effort. Traditionally, it's served in a glass that's shaped like a hurricane lamp, but any large glass will do. To get the recipe, read more.



Hurricane
From Dale Degroff's The Essential Cocktail
Hurricane

Ingredients

1 ounce Meyer's dark rum
1 ounce light rum*
1/2 ounce Galliano*
2 ounces fresh-squeezed orange juice
2 ounces unsweetened pineapple juice
1 ounce passion fruit syrup or passion fruit nectar*
3/4 ounce fresh-squeezed lime juice
1 ounce simple syrup
Dash of Angostura bitters
Fresh tropical fruit, such as pineapple, passion fruit, or orange, for garnish

Directions

  1. Combine the dark and light rums, Galliano, orange juice, pineapple juice, passion fruit nectar, lime juice, syrup, and bitters in a mixing glass with ice and shake well.
  2. Strain into an ice-filled hurricane (or serving) glass and garnish with fruit.

Makes 1 drink.

*My liquor cabinet did not have light rum, so I used 2 ounces of dark rum. Neither the local super market or liquor store had Galliano, so I substituted another Italian liquor, Tuaca. I also couldn't find passion fruit syrup or nectar, so I used guava nectar. Despite these changes, the cocktail was still fantastic!


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