Hurricane
The Hurricane is an iconic cocktail full, vibrant and bold. Of course, this classic is widely associated with New Orleans, but I’m sorry to report, but the Hurricane is not the pride and joy of that town. That distinction is saved for the Sazerac, in case you were wondering. However, that is not to say if you ever find yourself on Bourbon Street you wouldn’t see your fair share of them imbibed. At its best, the Hurricane will remind you of (and quite possibly help you forget) a night out on the town. But, more often than not, it’s more likely to taste overly sweet and (heaven forbid) faintly of metal from the premix-slushee machine that it came from. Contrary to popular belief, this libation is does not require an extensive mixture of fruit juices to disguise cheap rum. Such as the iteration found at The Smuggler’s Cove in San Francisco, the Hurricane should be comprised simply of black rum, passionfruit syrup, and lemon juice. Passionfruit syrup is an ingredient that sets this cocktail apart and gives it a very defining, tart flavor. My preferred Hurricane incorporates a little grenadine to dial back and help tame some of the intensity of the passionfruit and lemon combination. As far as preparation is concerned, ideally, this cocktail is flash-blended. However, unless you have a drink mixer at your disposal, you should have no problem achieving a perfectly delicious cocktail by shaking with crushed ice. Like the Mai Tai, pour the contents (ice and all) directly from the shaker into your Hurricane glass and top with additional crushed ice as needed. Don’t forget your garnish. You can take inspiration from Smuggler’s Cove (as I did) and use an umbrella, or you can simply just go with a lemon wheel and maraschino cherry. But don’t take my word for it, make one and try it for yourself!
Hurricane
In your shaker, combine the grenadine, lemon juice, passionfruit syrup, and black rum.
0.5 oz of Grenadine
2 oz of Lemon Juice
1.5 oz of Passionfruit Syrup
4 oz of Black Rum
Add crushed to your shaker and flash-blend or shake until a frost develops. Next, pour the contents (including the ice) into your Hurricane glass and top with additional crushed ice as necessary. Garnish with a ‘wind-ravaged’ umbrella, lemon wheel, and maraschino cherry.
TIP(S):
Making your own crushed ice — place your ice cubes in either a lewis bag or dish towel and breaking it up with a mallet until reduced to hunks and shards.
