The Hurricane cocktail was initially created in 1938 and featured in the movie Naughty But Nice. It consisted of a generous portion of rum and lemonade and was part of the comical storyline because it looked as if they were drinking ordinary lemonade. It was also served at the 1939-1940 New York World’s Fair and served at the Hurricane Bar in Queens, New York. In the 1940’s, during WWII, it was recreated at Pat O’Brien’s in the French Quarters of New Orleans which was previously a speakeasy called Mr. O’Brien’s Club Tipperary during prohibition. Fun fact-the password used to get into the speakeasy was ‘storms brewin.” During WWII, manufacturing replaced distilleries and made obtaining whiskey and other spirits in high demand scarce, except rum. Rum was in abundance since it came upriver from the islands. In order to obtain a single case of whiskey, bar owners would have to buy 50 cases of rum. The Hurricane cocktail was then recreated to basically “use up” their rum stockpile. The recreation originally consisted of 4 oz of dark rum, passion fruit syrup and lemon juice. Fassionola syrup, a tropical mix of fruits and sweetener with a red hue was later used. It was then recreated again to include white and dark rum, passionfruit puree, orange juice, lime juice, grenadine and sometimes pineapple juice. I am bringing to you the classic original recreated version of the Hurricane but added grenadine to represent the reddish hue the cocktail is known for. Be careful though as this cocktail packs a punch. Enjoy!
Equipment
- Cocktail Shaker
- Jigger
- Hurricane Glass
- Knife
- Cutting Board
- Food Processor or Blender
- Fine Strainer
- Cocktail Umbrella (destructed)
- Straw
Ingredients
- 4 oz Rum- I used Plantation Dark Rum
- 2 oz Passionfruit Syrup – I used Liquid Alchemist, or you can make your own – 1 cup Passionfruit Puree (about 12 fresh passion fruits or 1 cup frozen) +1 cup Rich Simple Syrup (2:1) (2 cups sugar and 1 cup water)
- .25 oz Lemon Juice (fresh squeezed)
- .25 oz Grenadine
Method
- Make the Passionfruit Syrup if not using premade. Start by making the passion fruit puree (you can also purchase this premade; I recommend Funkin). If using fresh passion fruits, cut 12 passion fruits in half and scoop out the pulp into a food processor or blender or you can use 1 cup thawed frozen chunks (available at most Walmart stores). Pulse 1-2x only if using fresh because you don’t want the seeds to become too fine. Fine strain to remove the seeds and store in a container for up to 10 days in the fridge or freeze up to 6 months. Make the rich simple syrup. Combine 2 cups sugar with 1 cup water in a small saucepan. Heat on low medium until dissolved, stirring occasionally. Let cool and store in a glass container in the fridge for up to 4 weeks. Measure equal amounts (1 cup each) passionfruit puree and rich simple syrup in a bowl and whisk together until well blended. Store in a glass jar in the fridge for 10 days.
- Prepare you garnish. This is the fun part; it is basically a cocktail umbrella turned inside out and then destructed by breaking the cardboard spokes as if it was in a hurricane:) Set aside.
- Make the cocktail. In a cocktail shaker with ice, add all ingredients and shake to combine. Pour into an ice filled hurricane glass. Garnish with the destructed cocktail umbrella and add a straw. Cheers!
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