Hurricane cocktail

The Hurricane cocktail originates from the heart of New Orleans, Pat O'Brien's bar in the 1940s. Legend has it that it was invented to 'dispose of' surplus rum stock. It's a classic tiki-style drink: strong, fruity, and dangerous, just like the hurricane it's named after (or the lamp-shaped glass). The secret lies in the perfect balance of acidity and sweetness.
🕒 Prep Time 5 mins
Total Time 5 mins
🍽️ Servings 1 servings
🔥 Calories 260 kcal
🌍 Cuisine American (New Orleans)

Ingredients

Equipment Needed

  • Shaker: For cooling and texturising.
  • Jigger: For precise ratios.
  • Hurricane glass: For traditional, voluminous serving.

Instructions

1

Fill the shaker halfway with ice.

Tip: Plenty of ice ensures rapid cooling without making the drink too watery. Ice melting (dilution) is important to soften strong alcohol, but it must be controlled.
2

Pour in all liquid ingredients: rums, fruit juices, and syrups.

Tip: The acidity of the lime is key to counterbalancing the sweetness of the passion fruit and grenadine. (Flavour balance).
3

Seal the shaker and shake vigorously for 10-15 seconds until the side becomes frosty.

Tip: The kinetic energy of shaking introduces tiny air bubbles, making the texture silkier and frothier. (Aeration).
4

Fill a Hurricane glass with fresh ice and strain the drink over it.

Tip: Always pour over fresh ice, as the ice in the shaker is already 'tired', fractured, and would melt quickly.

Recipe FAQ

Why shake it?
Citrus cocktails are always shaken so the fruit juices and syrups emulsify, introducing air bubbles into the drink.

Ingredients

  • 60 ml Light Rum
  • 60 ml Dark Rum
  • 60 ml Passion fruit syrup or purée
  • 30 ml Fresh orange juice
  • 15 ml Fresh lime juice
  • 15 ml Grenadine (pomegranate syrup)
  • 1 portion Ice cubes
  • 1 slice Orange and cocktail cherry (garnish)