Hurricane

Name: Hurricane
Yield: 1 cocktail
Cuisine: Tiki
Ingredients: 4 oz dark [Jamaican rum](/library/jamaican-rum) (Myers’s or similar); 2 oz passion fruit syrup; 2 oz fresh orange juice; 1 oz fresh lime juice; 0.5 oz [grenadine](/library/grenadine) (pomegranate-based); Crushed ice; Orange slice + cherry (garnish)

tropical fruity strong

Pat O’Brien’s New Orleans, late 1930s. Dark rum, passion fruit, citrus, and grenadine in a curved glass shaped like a hurricane lamp. A French Quarter standard for ninety years.

A Hurricane—dark rum, passion fruit, lime, and grenadine in a tall curved hurricane glass

The History

Created in the late 1930s at Pat O’Brien’s bar in New Orleans, reportedly to use up an oversupply of dark rum that distributors required Pat O’Brien to take in order to receive whiskey. The Hurricane is named for the glassware—a tall, curved vessel modeled on hurricane lamps. The bar trademarked the recipe; modern variations are common but the original is sweeter and stronger than most riffs.

Servings

Ingredients

4 oz dark Jamaican rum (Myers’s or similar)
2 oz passion fruit syrup
2 oz fresh orange juice
1 oz fresh lime juice
0.5 oz grenadine (pomegranate-based)
Crushed ice
Orange slice + cherry (garnish)

Directions

Combine all ingredients in a shaker with crushed ice.

Shake briefly.

Pour everything (ice included) into a hurricane glass.

Top with more crushed ice if needed.

Garnish with an orange slice and a cherry on a pick.