The Hurricane cocktail is an old cocktail that still survives despite being a bomb of sweetness and alcohol. A rum-based drink full of tropical juices, it’s not exactly an elegant cocktail or the choice if you want a light and stylish aperitif. The doses of rum are colossal 12 cl between light and dark rum, so take it easy and, above all, reduce the amounts. It’s not a mixology masterpiece. Even if you halve the doses, the charm of the cocktail is not lost.
Who invented the Hurricane cocktail?
The inventor of the Hurricane cocktail is Pat O’Brien, from New Orleans, who owned huge stocks of rum in the 1940s, so what did he do? He decided to recycle all this rum in a colorful and intriguing cocktail. Too bad this drink is intoxicating for the brain. Just to be clear: the Hurricane cocktail is an excuse to get drunk, indeed not an opportunity to enjoy a fine cocktail, so don’t drink it.
The only positive note of the Hurricane cocktail is the Hurricane glass: very stylish, tall and slender, splendid when filled with crushed ice. That’s all.
Ingredients and doses for making the Hurrican cocktail
- 6 cl of white rum
- 6 cl of dark rum
- 3 cl of orange juice
- 3 cl of lime juice
- 1.5 cl of passion fruit juice
- 1.5 cl of sugar syrup
- 1 teaspoon of grenadine
- 1 maraschino cherry: inevitable
- orange slice as garnish
How to make the Hurricane cocktail
Prepare all the ingredients from the shopping list, then squeeze and filter the juices—especially that of passion fruit. With the blender mix, strain and crush the advancing pulp.
Put all the ingredients in a shaker with ice and shake for 10 seconds, then pour into a Hurricane glass filled with ice, pour the grenadine and decorate with a maraschino cherry and a slice of orange. If you cut in half the doses of rum and use 3 cl of white rum and 3 cl of dark Jamaican rum, the cocktail is potable.