I say it every year when Mardi Gras season begins: Laissez les bon temps rouler! Mardi Gras in New Orleans means beads, parades, casserole bowls full of red beans and rice, festively frosted king cakes and now here on Edible Times: Hurricane drinks. And not the destructive kind born of Mother Nature, unless you partake in too much!
The Original Recipe
This classic Crescent City cocktail goes way back to the drinking days immediately following the repeal of Prohibition.
A little speakeasy on Bourbon Street began doing legitimate business, and needed a drink to serve as a vehicle for a surplus of rum.
As told by Pat O'Brien himself, whiskey and bourbon were in short supply, but the rum was flowing like the Mississippi River.
So as a bar owner what do you do with cases and cases of the island specialty? Pour it into a huge hurricane (lamp) glass, add some gin, triple sec and amaretto for fun, and call it a night.
- more rum
- triple sec
- pineapple juice
- grapefruit juice
Thoughts on Passion Fruit Juice
I found the recipe here on Pat O'Brien's website years ago - and it did not call for passion fruit juice. I have no idea when this particularly uncommon ingredient snuck into the mix.
But I can't imagine at the end of prohibition - with The Great Depression just ending - that NOLA bartenders had access to (and could afford) an exotic South American juice.
So I leave it out. By all means if you can find it, and like it, pour it in.
Perhaps someone within the Pat O'Brien's network who has firsthand knowledge will weigh in on this one day. For now, I call passion fruit juice an imposter to an authentic, original recipe.
These days Pat O'Brien's while legendary, is more or less uninspiring to locals.
But as you sit on the picturesque patio listening to the jazz and sipping your hurricane drink from two long straws, it's easy to imagine a montage of eight decades worth of revelry at the piano lounge turned tourist magnet.
And while the clothing and atmosphere may blur as the generations come, sip and fade into their future counterparts, the notorious Hurricane drink remains solely in focus.
That is until you order a second round. As I said, it's got a lot of rum.
Yours in les bons moments,
- A white sangria recipe created for a Malibu sunset
- Authentic, restaurant-style red sangria + how to choose the best wine for this Spanish punch
- Better than a lemon drop: Limoncello champagne cocktail
- Expectorate, the silliest thing I've ever done with wine
Bottom's up! But take it slow. This classic New Orlean's (N'Awlins) cocktail calls for all the big cocktail players, disguised in splashes of grenadine and fruit juice.
- 1 ounce vodka
- 1 ounce gin
- 1 ounce light rum
- ½ oz Bacardi® 151 rum
- 1 ounce amaretto almond liqueur
- 1 ounce triple sec
- 1½ teaspoons grenadine
- Grapefruit juice
- Pineapple juice
- Long straws (you need a tall glass for this one!)
- 1 orange, sliced into half moons, for garnish
- Maraschino cherries, for garnish
- Fill as large a glass as you have three-fourths full of ice.
- Pour in liquors first, then add equal parts of each fruit juice until the glass is full.
- Garnish with an orange slice and a maraschino cherry.
- And for the real Pat O'Brien's experience, sip through TWO straws!
1 liquid ounce equals 1 standard jigger or 2 tablespoons.
Keywords: pat o'brien hurricane recipe, hurricane cocktail, how to make a hurricane, hurricane drink