from The Craft of the Cocktail

  • 1 ounce Dark Rum
  • 1 ounce Light Rum
  • .5 ounce Galliano
  • .75 ounce Lime Juice
  • 2 ounces Passion Fruit Juice
  • 2 ounces Orange Juice
  • 2 ounces Pineapple Juice
  • 1 ounce Simple Syrup
  • Dash Angostura Bitters
  • Tropical Fruit (Garnish)

Shake all the ingredients with ice and strain into a hurricane glass filled with ice. Garnish with fresh tropical fruit.

Made famous by Pat O'Brien's in New Orleans, where it's served in a 29-ounce hand-blown crested glass (reminiscent of a hurricane lamp) — a real eye-opener for people at Mardi Gras. According to Brian Rea, there are two versions. The first was a drink of the early twentieth century that contained Cognac, absinthe, and Polish vodka. The rum-juice combination appears to have surfaced at the 1939 World's Fair in New York, at the Hurricane Bar. I suspect that Rea is right — neither the drink nor Pat O'Brien's appear in the 1937 Famous Drinks of New Orleans, by Stanley Clisby Arthur. Today O'Brien's uses a mix with some juices and artificial flavorings etc…the usual fare. I went back to what the original bartender, Charles Cantrell, might have used to get more natural fruit flavor. Variation: Try preparing this drink by muddling a piece of orange, a piece of lime, and a chunk of pineapple in the mixing glass with the lime juice and Galliano. Add the rest of the ingredients and shake.