A rum-soaked stack of dark, white and overproof rums over passion fruit syrup and bright lemon juice, the Hurricane drinks tart-sweet and deceptively strong, the tropical fruit masking just how much spirit sits beneath. It pours like a Planter's Punch grown fruity and celebratory — garnet-red, long over ice, and best sipped with caution.
Garnish: Orange Wheel, Maraschino Cherry
Shaken · Hurricane · On the Rocks
add
Combine the dark, white, and overproof rums with the passion fruit syrup and lemon juice in a shaker.
shake
Add ice and shake hard until well chilled.
strain
Pour the drink, ice and all, into a Hurricane glass; top with fresh ice if needed.
garnish
Garnish with an orange slice and a cherry.
The drink took shape in the 1940s at Pat O'Brien's, a French Quarter bar open since 1933, where the staff needed a use for the surplus rum that wartime supply had left them holding. Credit goes to the house bartenders as a group rather than to any single inventor, and the name itself is older — references to a Hurricane go back to at least 1935. The bar's version borrowed its title from a tall glass shaped like a hurricane lamp, and in the decades since it has spread well beyond its birthplace to become New Orleans's defining tropical pour.