Hurricane

The Hurricane lives up to its name. It’s an exciting, whirlwind of fruit juices swirled into a double serving of rum that’s been whipped up in New Orleans since the 1940’s and most popularly associated with bar owner Pat O’Brien from the city of jazz. In order to obtain a single case of whiskey and scotch, local distributors forced him to purchase numerous cases of rum. With the rum surplus, O’Brien and his staff began coming up with some pretty amazing rum drinks, and the Hurricane was front and center, served in hurricane lamp-shaped glasses.

Ingredients

• 2 ounces Cruzan Light rum
• 2 ounces Bacardi Gold rum
• 1 ounce lime juice, freshly squeezed
• 1 ounce orange juice, freshly squeezed
• 1/2 ounce passion fruit puree
• 1/2 ounce simple syrup
• 1 teaspoon grenadin
• Garnish: orange half-wheel
• Garnish: preserved cherry

Steps

1. Add the light and dark rums, lime and orange juices, passion fruit puree, simple syrup and grenadine into a shaker with ice and shake until well-chilled.
2. Strain into a large Hurricane glass over fresh ice.
3. Garnish with an orange half-wheel and a preserved cherry.