Hurricane
Ingredients
- 1 1⁄2 oz Light gold rum
- 5⁄6 oz Navy rum
- 5⁄6 oz Pineapple juice
- 1⁄2 oz Orange juice
- 1⁄2 oz Lime juice
- 1⁄3 oz Lime cordial
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄6 oz Monin Passion Fruit Syrup
Method
Glassware:
Serve in a Hurricane glass
Method:
- Select and pre-chill a HURRICANE GLASS.
- Prepare garnish of pineapple wedge & Luxardo Maraschino Cherry.
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Nutrition:
One serving of Hurricane contains 239 calories
History:
Named after the shape of a hurricane lamp and served in the tall, shapely glass of the same name. Thought to have originated in 1939 at The Hurricane Bar in New York City, but made famous at Pat O'Brien's in New Orleans. Some old cocktail books list a much earlier Hurricane made with cognac, absinthe and vodka.
Review:
A strong, tangy, refreshing drink packed with fruit and laced with rum.
