The Story Behind The Hurricane
A French Quarter classic, the Hurricane is a potent and punchy delight — instantly transporting imbibers to warmer, more easygoing times.
The cocktail was first mixed up during Prohibition at Pat O’Brien’s, the famous NOLA joint known for its bustling courtyard and flaming fountain. As the bar was a speakeasy in its beginning, when clientele wanted to enter the bar, they were required to say a two-word password: “Storm’s brewin’.”
When the Hurricane was invented, whiskey was scarce but rum was in plenty. The final concoction therefore includes two types of rum (along with Grenadine and fruit juices), and is served in the O’Brien’s signature glass based on the shape of an upside-down kerosene lamp.
Though this cocktail appears complicated, it is so easy to make and drink that Pat O’Brien’s alone sells over half a million Hurricanes a year. Clearly, the beverage is a New Orleans staple — but it lets the good times roll all across the country.
- 2 ounces light rum
- 2 ounces dark rum
- 1 ounce freshly squeezed orange juice
- 1 ounce passion fruit juice or puree
- 1 ounce freshly squeezed lime juice
- 1/2 ounce Grenadine
- Garnish: orange wheel, cocktail cherry
- Add ingredients to a shaker with ice and shake until cold.
- Strain into a hurricane glass with fresh ice.
- Garnish with orange and cherry.