The Hurricane Cocktail
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The Hurricane

For Mardi Gras season, I decided to make a Hurricane—a classic New Orleans cocktail with serious history. Pat O’Brien, a local bar owner, mixed up this drink in the 1940s as a way to get rid of excess rum that liquor distributors kept giving him. He poured the drink into hurricane lamp-shaped glasses, and the name stuck. He gave them away to sailors until the drink caught on. Now it’s a mainstay in the French Quarter and a Mardi Gras must-have.

The Hurricane cocktail in a glass with cherry and lime garnish
The Hurricane Cocktail

I don’t own actual hurricane glasses, so I hit the dollar store and found the closest thing. You can use any tall glass and it works just fine.

Why Blended?

I prefer my Hurricanes blended for that frothy, smooth texture. It tastes creamier and the flavors meld together better. You can make it on the rocks if you prefer, but trust me—blended is the way to go.

The tropical fruit juices and grenadine create that signature fruity sweetness that makes this drink so dangerous (and so delicious). The blend of light and dark rum gives it depth.

Close-up of the blended Hurricane cocktail
Close-up of the Hurricane
The Hurricane Cocktail

The Hurricane

A classic New Orleans Mardi Gras cocktail. Fruity, tropical, and smooth. This blended version is frothy and perfect for sipping.
Prep Time 5 hours
Total Time 5 hours
Servings: 1 drink
Course: Cocktail
Cuisine: creole

Ingredients
  

  • 1 oz light rum
  • 1 oz dark rum
  • 1 oz grenadine
  • 1 oz orange juice
  • 2 oz passion fruit cocktail Goya works nicely
  • 1 oz simple syrup
  • 1/2 lime juiced
  • 1 cup ice
  • Cherry for garnish

Method
 

  1. Add light rum, dark rum, grenadine, orange juice, passion fruit cocktail, simple syrup, and lime juice to a blender.
  2. Fill blender with ice.
  3. Blend until smooth and frothy.
  4. Pour into a hurricane glass or similar tall glass.
  5. Garnish with a cherry and a lime or orange slice.
  6. Serve immediately and watch out for brain freeze!

Notes

Can be made on the rocks instead of blended. Originated at Pat O’Brien’s bar in New Orleans in the 1940s as a way to use excess rum. Works best in a hurricane glass, but any tall glass will do.

— Rex

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