How to make ...
Hurricane
For August’s edition of Cocktails in the City, we’ve created a pared-back version of the Hurricane, more closely resembling the original than many modern twists whilst still incorporating a little bit of our signature originality.
Ingredients
60ml Bumbu Rum
15ml Passion Fruit Syrup
15ml Vanilla Syrup
25ml Lemon Juice
Lime Wheel For Garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
210 calories
Allergens:
Servings:
Serves 1
Method
In a Boston glass or shaker, add all the ingredients.
Fill with cubed ice and seal.
Shake vigorously for 15-20 seconds.
Strain into a hurricane glass filled with cubed ice.
Garnish with a fresh lime wheel.
Serve and enjoy.
Equipment
Shaker
Jigger/Measure
Mexican Elbow
Hawthorne Strainer
Cubed Ice
History
The Hurricane is a classic New Orleans rum cocktail and a staple on tiki menus the world over. The cocktail was originally created out of necessity; In post-war America, whisky, by far the most popular spirit at the time, was in short supply, whilst there was an abundance of rum. Spirit suppliers began bundling the two together, forcing bars to take large orders of rum along with their cases of whisky.
New Orleans bar-owner Pat O’Brien put this cocktail together to use up his surplus of rum and named it after the distinctive glass in which it was served, shaped like a hurricane lamp. The cocktail was a simple passion fruit-based twist on a daiquiri but its unexpected popularity meant it quickly became the star of O’Brien’s menu and one of the most famous drinks to come out of New Orleans.
Nowadays there are various twists and fresh takes on this classic cocktail but whatever form it takes, the hurricane is always a rum-based drink, with passion fruit, served in a hurricane glass.
