Happy Hour: Hurricane
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.
From Dale Degroff's The Essential Cocktail
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
- 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.
- 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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