![]() Today the hurricane is as iconic to New Orleans as the saxophone and the crayfish, and no visit to the French Quarter would be complete with out one. Well the drink caught on, and the rest is history. O’Brien created the hurricane, and gave it to sailors as a way to get rid of the extra rum. ![]() Local liquor men strong armed bar owners to buy large amounts of rum (which was readily available) in order to get the liquor they needed. Whiskey, bourbon and scotch were in short supply in the early 1940’s. Jeff Beachbum Berry states in Beach Bum Berry’s Remixed that the original recipe is 2 oz lemon juice, 2 oz passion fruit syrup, and 4 oz black rum. Now while the origins of the hurricane are pretty much agreed upon, the original hurricane recipe is widely disputed. Peter Street, where it is still in operation today. This will get you drunk, which is the best way to experience New Orleans. First make a 2:1 simple syrup by mixing 2 parts sugar with 1 part water in a saucepan and simmering it until the sugar is dissolved. I used the recipe for passionfruit syrup from Smuggler’s Cove. Garnish with an orange slice and a maraschino cherry. Combine all ingredients in a gallon pitcher and refrigerate to thoroughly chill. Ingredient List: 4 ounces Biscane rum alternative 2 ounces passion fruit juice 1 ounce orange juice ounce grenadine ounce simple syrup medium lime. Garnish with orange slices and maraschino cherries, if desired. Serve over crushed ice in hurricane glasses. It wasn’t long before Pat’s business was busting at the seams, so O’Brien decided to become partners with his good friend Charlie Cantrell, and together they purchased a larger building just a block away at 718 St. Shake with ice until chilled and strain into a Hurricane glass filled with ice. In a pitcher, stir together light and dark rum, passion fruit juice, orange, and lime juices, simple syrup, and grenadine. Business was good, and the place was always filled with local folks sharing lively conversation, enjoying music played on the upright piano in the corner of the bar. When prohibition ended, O’Brien converted his operation into a legitimate establishment. Named for the shape of the glass it is served in, (resembling a hurricane lamp), this sweet, daiquiri style drink came into existence in a small bar in New Orleans.ĭuring the 1930’s, Pat O’Brien owned a speakeasy in the French Quarter. Perfect, I thought! I added a straw and a garnish of an orange slice and cherry.Deliciously fruity, packing a powerful punch, the hurricane cocktail is a great way to forget about the work week. Susan actually had several Pat O’Brien Hurricane glasses from visits to New Orleans. Then add the orange juice, grenadine, simple syrup, and lime juice. If you want to make it extra special, add a sugar cube soaked in 151-proof rum and ignite it for a flaming hurricane! Directions: First, fill the cocktail shaker halfway with ice, then add the rum and passion fruit juice. After giving it a good stir, I poured the Hurricane mixture through a wire mesh strainer into a Hurricane glass filled with crushed ice. Ingredients cup fresh orange juice ounces light rum ounces dark rum cup passion fruit nectar tablespoons grenadine or maraschino cherry juice tablespoons. I mixed all of the ingredients together in a pitcher. ![]() Bring the syrup to a strong simmer, then remove from the heat and cool. As far as I was concerned, this was totally fine! Here’s How I Made the New Orleans Hurricane In a saucepan combine all of the ingredients except for the fresh pineapple juice. ![]() The best that I could do was to use a fruit juice blend that included passion fruit. I couldn’t find either the straight passion fruit juice or the passion fruit syrup anywhere. The passion fruit juice was another matter. I cooled the simple syrup and stored it in a jar with a lid! What About Passion Fruit Juice? Watch out for this one Captain Morgan Original Spiced Rum, Coconut rum, melon liqueur, banana liqueur, and blue curacao with tropical juices. The original recipe called for just three ingredients: dark rum, passion fruit syrup, and lemon juice. Once the mixture came to a boil and the sugar had dissolved, the simple syrup was ready. The Hurricane can be traced back to Pat O'Brien's in New Orleans, where it was created in the 1940's as an excellent way to drink all the rum coming into New Orleans from the Caribbean islands. I combined equal parts of water and granulated sugar in a small saucepan and brought it to a boil over medium heat. the reason is that it’s super easy to make. Although you can buy simple syrup, you should make your own.
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