Hurricane

Name: Hurricane
Prep time: 3 min
Total time: 3 min
Yield: 1 serving
Cuisine: American
Ingredients: Light gold rum — 45 ml (1 1/2 oz); Navy rum (ideally 54.5% alc./vol.) — 25 ml (5/6 oz); Pineapple juice — 25 ml (5/6 oz); Orange juice (freshly squeezed) — 15 ml (1/2 oz); Lime juice (freshly squeezed) — 15 ml (1/2 oz); Lime cordial — 10 ml (1/3 oz); Sugar syrup — 5 ml (1/6 oz); Passion fruit syrup — 5 ml (1/6 oz)

Shake ∙ Hurricane glass ∙ 3 min ∙ 18.5% ABV ∙

The Hurricane is a New Orleans rum sour built on light gold and navy rum with passion fruit and citrus, served tall in its namesake curved glass. Fruity and tart, with tropical passion fruit and pineapple up front, bright lime running through, and a warming double-rum backbone; a festive party drink.

Ingredients

Servings

Garnish

Instructions for 1 serving

Pre-chill a glass
Shake all ingredients with ice: Light gold rum 45 mlNavy rum 25 mlPineapple juice 25 mlOrange juice 15 mlLime juice 15 mlLime cordial 10 mlSugar syrup 5 mlPassion fruit syrup 5 ml
Strain into the glass filled with crushed ice
Garnish with a pineapple wedge and a maraschino cherry on a skewer

Tips

Shake hard for 12-15 seconds with plenty of ice — the fruit juices and syrups need force to fully integrate.
Use freshly squeezed orange and lime juice; bottled citrus turns the drink flat and dulls the tropical lift.
Reach for a genuinely overproof navy rum near 54.5% — it carries the flavor through all the sweet fruit.
Pour over fresh crushed or cubed ice in the hurricane glass, then garnish with a pineapple wedge and cherry.

History

The Hurricane's name appears as early as 1935, when the Tampa Daily Times reprinted a Mr. Boston recipe of whiskey, dry gin, and creme de menthe with lemon juice; by the 1939 Warner Bros. film Naughty But Nice it had become little more than rum and lemonade, and it was poured that year at the Hurricane Bar of the 1939-1940 New York World's Fair. The version known today is credited to New Orleans tavern owner Pat O'Brien, who during the 1940s reportedly built a passion-fruit rum drink to use up surplus rum that distributors forced on him, serving it in hurricane-lamp-shaped glasses. In structure, this modern Hurricane sits close to a tropical Daiquiri, built on rum, citrus and sweetened passion fruit. It has been a French Quarter mainstay since.

FAQ

What are the ingredients in a Hurricane?

A Hurricane combines light gold rum, overproof navy rum, passion fruit syrup, and citrus. This recipe blends the two rums with pineapple, orange, and lime juice, lime cordial, sugar syrup, and passion fruit syrup, garnished with a pineapple wedge and a cherry.

How do you make a Hurricane cocktail?

Shake the light gold rum, navy rum, pineapple juice, orange and lime juice, lime cordial, sugar syrup, and passion fruit syrup with ice, then pour into a hurricane glass over fresh ice. Finish with a pineapple wedge and a maraschino cherry.

Is a Hurricane shaken or stirred?

Shaken. The fruit juices and syrups need shaking with ice to chill, dilute, and blend them evenly, then the drink is poured into a tall hurricane glass over ice.

What's the difference between a Hurricane and a Mai Tai?

A Hurricane leans on passion fruit and mixed citrus for a sweet, fruity profile, while a Mai Tai centers on orange liqueur and orgeat almond syrup with lime, giving a nuttier, drier tiki drink. Both are rum-based.

What glass is a Hurricane served in?

A Hurricane is served in a hurricane glass, the tall, curvy vessel shaped like an old hurricane lamp that gives the drink its name. It is poured over ice after shaking.