Hurricane

Ingredients

Equipment Needed

• •Cocktail shaker
• •Jigger or measuring cup
• •Citrus juicer
• •Hurricane glass (15-20 ounce)
• •Strainer

Instructions

1. 1

   Juice your citrus fresh

   Squeeze the lime and orange just before mixing. This is non-negotiable. Citrus juice starts losing its brightness the moment it hits air. You want that sharp, alive quality that cuts through the sweetness. Roll the fruits on the counter first, pressing down firmly to break the membranes inside. You will get more juice and it will taste better.

   One medium lime yields about an ounce of juice. One small orange gives you roughly two ounces, so you will have extra for a second drink.
2. 2

   Build in a shaker

   Add both rums to a cocktail shaker. The dark rum brings that molasses depth, that funk that makes a Hurricane taste like New Orleans. The light rum keeps things bright and drinkable. Pour in the passion fruit syrup, both citrus juices, and the grenadine. The grenadine is not for color, it is for a whisper of pomegranate sweetness that rounds everything out.

3. 3

   Shake with ice

   Fill your shaker halfway with ice and shake vigorously for fifteen seconds. You want the outside of that shaker so cold it hurts to hold. That is how you know dilution is happening, mellowing the alcohol and marrying all those flavors together. The drink should look like a Louisiana sunset when you open the shaker: deep coral fading to orange.

   Shake hard enough that you can hear the ice rattling against the metal. A lazy shake makes a lazy drink.
4. 4

   Strain into the hurricane glass

   Fill your hurricane glass with fresh crushed ice, packed loosely so the drink can flow through. Strain the cocktail over the ice, watching that gorgeous color cascade down. The glass should be full nearly to the rim. A Hurricane is meant to be generous. That is the Louisiana way.

5. 5

   Garnish and serve

   Slide an orange slice onto the rim and drop a cherry into the drink. Some folks add a paper umbrella, and I will not argue with that during Mardi Gras. Insert a straw and serve immediately. A Hurricane waits for nobody. The ice is already starting its work.

Chef Tips

• •The rum matters more than anything else in this glass. Use a Jamaican dark rum like Appleton or Myers's for that funky, molasses-rich flavor that defines the drink. Cheap rum makes cheap Hurricanes.
• •Make your own passion fruit syrup by simmering equal parts passion fruit puree and sugar until dissolved. Store it in the refrigerator for up to two weeks. The bottled stuff works in a pinch, but fresh changes everything.
• •For a party, scale up to a punch bowl: multiply everything by eight and skip the shaking. Stir it together in a big glass bowl, add a block of ice to keep it cold without diluting too fast, and let folks help themselves. That is how we do it at Lagniappe for our Mardi Gras celebration.
• •If you cannot find passion fruit, a blend of guava nectar and a splash of mango juice comes close. Not identical, but it captures that tropical spirit.
• •A proper hurricane glass holds about fifteen ounces. If you do not have one, a large wine glass or pint glass works fine. The drink does not know what shape its container is.

Advance Preparation

• •The passion fruit syrup can be made up to two weeks ahead and refrigerated.
• •For parties, mix all ingredients except ice in a pitcher up to four hours ahead. Keep refrigerated and shake or stir well before pouring over fresh ice.
• •Pre-squeeze citrus up to two hours before serving if you must, but fresh is always better.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)