The Hurricane became popular at Pat O'Briens bar in 1940's New Orleans, apparently debuted at the 1939 World's Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It's said that O'Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.
- 2 ounces light rum
- 2 ounces dark rum
- 2 ounces passion fruit juice
- 1 ounce orange juice
- Juice of a half a lime
- 1 tablespoon simple syrup
- 1 tablespoon grenadine
- Orange slice and cherry for garnish
- Squeeze juice from half a lime into cocktail shaker over ice.
- Pour the remaining ingredients into the cocktail shaker.
- Shake well.
- Strain into a hurricane glass.
- Garnish with a cherry and an orange slice.
- 2 oz. Rye Whiskey
- 2 dash Peychaud Bitters
- 3 dash Angrostura Bitters
- Splash of simple syrup
- 1/4 oz. Absinthe
- Rinse chilled whiskey glass with Absinthe and discard the excess.
- In cocktail glass pour bitters, Rye and simple syrup. Fill with ice
- and stir with bar spoon. Strain into whiskey glass. Garnish with lemon
- 1 oz. gin
- 1/4 oz. Cointreau
- Brut champagne
- Mix gin and Cointreau over ice and strain into champagne glass.
- Top with Champagne and garnish with lemon peel.