Hurricane Recipe
Come Party With Me: Mardi Gras — Drinks
If you're hosting a Mardi Gras brunch, there's only one drink to serve, and no, it's not a bloody Mary, it's Ramos gin fizz. However, if the soirée is on Saturday night, you've got to make a huge round of hurricanes! This classic recipe comes from Dale Degroff and features two kinds of rum, orange juice, pineapple juice, and passion fruit nectar. To batch it, multiply the ingredient amounts by the number of people who are coming to your party. For those who don't have time to make a libation from scratch, I recommend ordering hurricane mixer from Pat O'Brien's. It's the bar in New Orleans that made the hurricane famous.
To see my favorite recipe, keep reading.
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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